Savoury Lasagna Recipe By Tasty

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
• In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
• Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
• Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
• Remove the gratin from the oven.
• Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
• Remove from the oven and let cool for 30 minutes before serving.
• Enjoy!

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Steps:

• Boil the lasagna noodles until done; rinse.
• Brown the ground meat, onion, and garlic; drain fat.
• In a large bowl, mix the spaghetti sauce and brown sugar.
• In another bowl, mix the eggs, 3 cups of mozzarella, and cottage cheese.
• Preheat oven to 350.
• In a large, deep casserole dish, start layering your lasagna. Start with sauce, then noodles, then half the meat, more sauce to cover the meat, and half the cheese mixture. Repeat. You will end with the third layer of noodles covered in the last of the sauce. Be generous with the sauce even if it seems to be getting soupy; the noodles are going to suck it all up.
• Cover with foil (shiny side in) and bake at 350 for 45 minutes.
• Remove foil cover and spread the remaining mozzarella cheese on top. Sprinkle with parsley for color.
• Bake uncovered for another 10 minutes or until cheese is completely melted.
• Let cool for at least 10 minutes before serving.

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a large bowl, mix together the ricotta, 2 cups (200 G) of mozzarella, 1 cup (110 G) of Parmesan, eggs, parsley and 1 teaspoon salt. Set aside.
• In a large pan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, until translucent. Add the ground beef, breaking up with a wooden spoon. Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt. Cook for 8 minutes, until the meat is no longer pink. Add 5 cups (1.3 Kilograms) of marinara sauce and stir to combine.
• To assemble the lasagna, grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Spread the remaining cup of marinara sauce over the bottom of the dish. Lay 4 sheets of lasagna on top of the sauce. Spread 1½ cups (375 G) of the ricotta mixture on top of the noodles. Pour 1½ cups (395 G) of meat sauce on top of the cheese. Repeat with the remaining ingredients, finishing with a layer of meat sauce. Loosely cover the baking dish with foil.
• Bake for 40 minutes.
• Increase the oven temperature to 500ºF (260˚C). Uncover the lasagna and sprinkle the remaining 1½ cups (150 G) mozzarella and ½ cup (55 G) Parmesan over the top.
• Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.
• Enjoy!