Easy Meat Lasagna

No precooking is required for the lasagna noodles in this lasagna. The noodles become tender as the lasagna bakes.

Ingredients:

   1/2 pound lean ground beef

1/2 pound Italian sausage, casing removed

2 jars (26 ounces each) spaghetti sauce, divided

2 eggs

2 containers (15 ounces each) ricotta cheese

1 package (8 ounces) shredded mozzarella cheese, (2 cups), divided

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Parsley Flakes

1 teaspoon McCormick® Perfect Pinch® Italian Seasoning

1/2 teaspoon salt

1/4 teaspoon McCormick® Black Pepper, Ground

9 lasagna noodles, uncooked

1/4 cup grated Parmesan cheese 

Directions:

1. Preheat oven to 350°F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups of the mozzarella cheese, garlic powder, Italian seasoning, parsley, salt and pepper; mix well.
3. Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.
4. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.

Cordon Bleu Lasagna

Ingredients:

2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup (8 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 tablespoons minced fresh parsley, divided
1 jar (15 ounces) roasted garlic Alfredo sauce
2 cups cubed cooked chicken
2 cups cubed cooked ham
1/4 teaspoon garlic powder
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Swiss cheese

Directions:

Preheat oven to 350°. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another bowl, combine Alfredo sauce, chicken, ham and garlic powder.
Spread 1/2 cup of the chicken mixture in the bottom of a greased 13x9-in. baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers.

Cover and bake 40 minutes. Uncover; bake 10 minutes or a thermometer reads 160°. Let stand 15 minutes before cutting. Sprinkle with remaining parsley. Serve immediately.

Or before baking, cover and freeze lasagna up to 3 months.

To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake according to directions.

Yield: 12 servings.

Turkey Lasagna Cups

Ingredients:

6 egg roll wrappers
12 tablespoons canned Muir Glen® organic fire roasted crushed tomatoes or tomato puree
6 tablespoons chopped cooked turkey
12 tablespoons shredded mozzarella cheese (3 oz)

Directions:

Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.

Line each muffin cup with 1 egg roll wrapper. In each wrapper, place 1 tablespoon each tomatoes, turkey and cheese. Fold excess egg roll wrapper over (like you would wrap a package). Top each with 1 tablespoon tomatoes and 1 tablespoon cheese.