• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and dice onion into 1⁄4-inch pieces. Roughly chop parsley. • In a small bowl, combine ricotta, half the garlic powder (you’ll use the rest in the next step), 1 tsp water, a big pinch of salt, and pepper. • Halve lasagna noodles widthwise, then halve again widthwise (you’ll have 20 squares; 40 squares for 8). Cover with damp paper towels (this will help prevent the noodles from drying out).

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, onion, Italian Seasoning, and remaining garlic powder. Season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 6-8 minutes (8-10 minutes for 8 servings). Carefully drain any excess grease from pan. • Add tomato paste, chicken stock concentrates, and beef stock concentrates to pan. Cook, stirring, until incorporated, 30-60 seconds. • Add 1⁄4 cup water (1⁄2 cup for 8); stir to combine. Remove pan from heat.

• Fill a medium bowl with warm water. Add 1/3 cup marinara to the bottom of an 8-by-8-inch baking dish and spread out in an even layer. (For 8 servings, use two 8-by-8-inch baking dishes.) • Working one at a time, dip four lasagna squares into bowl with water, then place on top of marinara. TIP: Avoid overlapping too much to ensure even cooking. It’s OK if some of the squares go up the sides of the dish! • Top lasagna squares with 1 cup beef mixture and spread out in an even layer.

• Dip four lasagna squares into bowl with water and place on top of beef mixture. • Dollop 1/3 cup marinara over top and spread out in an even layer. • Top with 1 cup beef mixture and spread out in an even layer. • Dollop with 1⁄4 cup garlicky ricotta and sprinkle with 2 TBSP mozzarella. • Repeat layering with four lasagna squares, 1/3 cup marinara, remaining beef mixture, remaining garlicky ricotta, and 2 TBSP mozzarella.

• Dip four lasagna squares into bowl with water and place on top. Evenly spread remaining marinara over the top and sprinkle with remaining mozzarella. • Sprinkle lasagna with Parmesan. TIP: Save remaining lasagna squares for another use! We like cutting them into smaller strips and simmering in soup until just tender, 3-4 minutes.

• Coat a large piece of aluminum foil with nonstick cooking spray; tightly cover baking dish with foil, coated side down. • Bake lasagna on top rack for 25 minutes (for 8 servings, bake on top and middle racks, swapping positions halfway through). • Carefully uncover (steam may release!) and bake until cheese is golden brown and noodles are fully cooked, 8-10 minutes more. • Remove from oven and let rest 5 minutes.

• Cut lasagna into four pieces (eight pieces for 8 servings). • Serve family style or divide between plates; sprinkle with parsley. ***Ground Beef is fully cooked when internal temperature reaches 160°.***