2 tablespoons olive oil
1 pound lean ground beef or ground turkey
1 can (28 ounces) whole tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (3 ounces) sliced mushrooms, drained
2 tablespoons McCormick Instant Minced Onion
1 1/2 teaspoons McCormick Oregano Leaves
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon McCormick Basil Leaves
1/4 teaspoon McCormick Rosemary Leaves
1/8 teaspoon McCormick Garlic Powder
8 ounces lasagne noodles, 9 strips
1 pound ricotta cheese
1/2 pound mozzarella cheese, sliced
1/2 cup grated Parmesan cheese

Heat oil in large skillet over medium heat. Add beef or
turkey and cook, stirring, until beef is no longer pink
or turkey is cooked. Drain off excess fat.

Add tomatoes, tomato sauce, mushrooms, minced onion, oregano,
salt, sugar, basil, rosemary, and garlic powder to skillet.
Mix well, cover, and cook over very low heat 2 hours or until
sauce thickens.

Cook lasagne noodles according to package directions. Drain
well and rinse under cold water. Separate carefully.

Preheat oven to 350 F.

Make first layer of lasagne in 12x8x2-inch baking pan by
layering half of following ingredients in order given: noodles,
meat sauce, ricotta cheese, sliced mozzarella, and Parmesan
cheese. Repeat with remainder of same ingredients to make second
layer, ending with Parmesan cheese.

Bake, uncovered, in preheated 350 F oven 30 minutes or until
bubbly. Let stand 15 minutes before cutting.

Vegetable Lasagne: Substitute 3 to 3 1/2 cups cooked vegetables
for meat in recipe.

Makes 8 servings, 3x4x2-inches each

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.