No-stick cooking spray, Pam®
FOR THE LASAGNA:
1 pound lean ground beef
1 cup diced onions, Ready Pac®
2 containers (15 ounces each) ricotta cheese, Sargento®
2 large eggs
1 tablespoon Italian seasoning, McCormick®
1⁄4 teaspoon kosher salt
4 cups shredded Italian cheese blend, Sargento®
1 1⁄4 cups shredded sharp cheddar cheese, Sargento®
1 box (9-ounce) no-boil lasagna noodles, Barilla®
FOR THE SAUCE:
2 jars (26 ounces each) mushroom and ripe olive pasta sauce, Classico®
1⁄4 cup Marsala wine
1 tablespoon garlic blend, Gourmet Garden®
Salt and ground black pepper
Fresh chopped flat-leaf parsley, (optional)
Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray; set aside.
For the lasagna, in a large skillet, over medium-high heat, brown ground beef, stirring frequently to break into small pieces. Add onions and cook and stir for 2 minutes or until tender. Remove from heat; set aside. In a large bowl, stir together ricotta, eggs, Italian seasoning, salt, 3 cups of the Italian cheese blend, and 1⁄2 cup cheddar cheese; set aside.
For the sauce, in a large bowl, stir together pasta sauce, wine, and garlic until smooth. Season to taste with salt and pepper.
To assemble, spoon 1 cup sauce in bottom of prepared baking dish. Arrange 4 noodles in single layer over sauce, breaking noodles if necessary. Spread half of beef and onions over top of noodles. Spread half of ricotta mixture over beef. Top with 4 more noodles, 1 cup sauce, remaining half of beef and onions, and remaining half of ricotta. Top with 4 more noodles, remaining sauce, remaining 1 cup of Italian cheese blend, and remaining 3⁄4 cup cheddar cheese. Cover tightly with foil, tightly. Bake in preheated oven for 45 to 50 minutes. Remove foil and bake another 10 minutes or until top is lightly browned. Remove and let sit 15 minutes before cutting to serve. Garnish with chopped parsley (optional).