Easy
78 min
Ingredients
- 0.75 Pound Lasagna Sheets
- 1 Teaspoon Olive Oil
- 1 Pound Ground Mince
- 2 Pieces Garlic cloves, minced
- 1 Teaspoon Black Pepper
- 1 Teaspoon MAGGI® Naturisimo Complete Seasoning
- 4 Cups Tomato Sauce
- 1 Cup Cheese, Ricotta, Part Skim Milk
- 1/2 Cup Cheese, Parmesan, Grated
- 1/4 Cup Parsley chopped, plus more for garnish
- 1 1/4 Cup Mozzarella cheese sliced
Instructions
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1. Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
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2. Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return beef to skillet and add garlic 1 tsp MAGGI NATURISIMO and stir for 1 minute. Add tomato sauce and stir until warmed through, season with pepper.
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3. 3. Combine ricotta, ¼ cup Parmesan, and parsley in a large mixing bowl and season with remaining MAGGI NATURISIMO. Set aside.
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4. In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna sheets, a layer of ricotta mixture, and a single layer of mozzarella, then repeat layers. Top last layer of lasagna sheets with meat sauce, Parmesan, and mozzarella.
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5. Cover with foil and bake for 15 minutes, then increase temperature to 400 degrees F and bake uncovered for 18 to 20 minutes. Garnish with parsley and serve.