Recipe: Lasagna

Recipes using McCormick Organic Basil

• 2 tbsp canola oil
• 1/2 cup finely diced onion
• 1 lb lean ground beef
• 1 clove garlic, minced
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp parsley flakes
• 2 tsp basil leaves
• 1/4 tsp oregano leaves
• 1 tbsp sugar
• #2 can tomatoes [2 1/2 cups]
• 6 oz can tomato sauce
• 6 oz can tomato paste
• 1/2 cup Parmesan cheese
• 8 oz package lasagne noodles
• 1 lb thinly sliced mozzarella cheese
• 1 8oz container Ricotta cheese
• 8oz fresh mushrooms

1. In a large non-stick saucepan, brown onions; add mushrooms and ground beef. Stir often while cooking beef to cook through.
2. Once browned, add minced garlic, sea salt, black pepper, parsley flakes, basil leaf, oregano leaf, sugar, tomatoes, sauce, and paste. Stir in well.
3. Put 2 tablespoons Parmesan cheese in sauce. Bring to a boil over medium heat, then reduce heat and simmer for 40 minutes.
4. While sauce is cooking, cook lasagne noodles. Remove from hot water and let stand in cold water until ready to use.
5. In a large 9" x 13" casserole dish put 1/3 of the meat sauce in bottom. Cover with a layer of noodles, a layer of Mozzarella cheese, a layer of Ricotta cheese and Parmesan cheese.
6. Cover with cheese with meat sauce.
7. Then cover meat with noodles, cheese, etc. Top final layer of noodles with meat sauce.
8. Bake at 350° F for 30 to 45 minutes.