Savory Lasagna

Preheat your oven to a welcoming 375˚F (190˚C) to prepare for the magic that’s about to happen. In a large mixing bowl, whisk together the whole milk ricotta, 2 cups of shredded mozzarella, 1 cup of grated Parmesan, eggs, freshly chopped parsley, and 1 teaspoon of kosher salt. This creamy, flavorful cheese mixture is the heart of your lasagna, so make sure it’s well blended and set it aside. Next, heat olive oil in a large pan over medium heat. Add diced yellow onion and sauté for 2-3 minutes, until it becomes translucent and aromatic. Then add the ground beef, breaking it up with a wooden spoon for an even cook. Stir in minced garlic, the aromatic McCormick® Savory Spice Blend, and the remaining 1½ teaspoons of salt. Cook for about 8 minutes until the meat turns a rich brown and is no longer pink. Pour in 5 cups of marinara sauce and stir to combine all those rich flavors. To assemble, grease a 9 x 13-inch baking dish thoroughly with nonstick spray to ensure a smooth removal of your masterpiece. Spread a thin layer of marinara sauce on the bottom to prevent sticking. Lay down 4 lasagna noodle sheets over the sauce, then spread 1½ cups of the luscious ricotta mixture evenly across the noodles. Follow with 1½ cups of the savory meat sauce. Repeat these layers with the remaining ingredients, making sure to finish with a layer of meat sauce on top. Cover loosely with foil to keep moisture in. Bake the lasagna in the preheated oven for 40 minutes, allowing all the layers to meld and flavors to deepen. Raise the oven temperature to 500ºF (260˚C), carefully remove the foil, and sprinkle the remaining 1½ cups mozzarella cheese and ½ cup Parmesan across the surface. Bake uncovered for an additional 5 minutes, until the cheese bubbles and develops a golden, irresistible crust. A final tip: let your lasagna rest for about 10 minutes before slicing. This helps the layers set beautifully, making serving neat slices much easier. Enjoy your delicious, home-cooked feast!