1. Brown ground beef in large skillet on medium-high heat. Drain fat. Add crushed tomatoes, tomato sauce and seasonings; mix well. Bring to boil. Spoon meat sauce into large bowl.
2. Spread 1 cup of the meat sauce in bottom of skillet. Place 4 of the lasagna noodles over sauce. Spoon 2 cups of the sauce evenly over noodles. Spread 1/2 of the ricotta cheese over sauce. Repeat noodle, sauce and ricotta layers. Sprinkle with 1/2 each of the mozzarella and Parmesan. Gently press remaining 4 noodles over cheese layer. Spoon remaining sauce over top. Cover.
3. Cook on low heat 15 to 20 minutes or until noodles are tender. Sprinkle with remaining mozzarella and Parmesan. Cover. Let stand 5 minutes or until cheese is melted.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
