Lasagna Betty Crocker

READY IN: 3hrs
Recipe by Cooking Again 2011

Tried and true company lasagna recipe. I finally found this online after losing my original recipe from a Betty Crocker cookbook

Top Review by Maudepagin

I have been using this recipe about as long as the poster of this recipe. I love it. I got the cookbook in 1974, also for a wedding present. Sadly, it has disappeared. This is the BEST lasagna, hands down! Best, best, best. I wish that cookbook would be republished EXACTLY as it once was, because it was the best cookbook ever as well.

Ingredients Nutrition

Directions

  1. Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onoin is tender.
  2. Drain off all fat.
  3. Add tomatoes and break up with a fork.
  4. Stir in tomato sauce, 2 T. parsley flakes, sugar, 1/2 teaspoon salt and the basil.
  5. Heat to boiling, stirring occasionally.
  6. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of Spaghetti sauce.
  7. Heat oven to 350 degrees.
  8. Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1/2 teaspoon salt, and the oregano.
  9. Reserve 1/2 C meat sauce for the thin top layer.
  10. In ungreased baking pan, 13x9x2" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;.
  11. Repeat 3 times.
  12. Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
  13. If desired, Lasagna can be covered and refrigerated several hours at this point.
  14. Bake uncovered 45 minute Allow an additional 10-15 minute if it was refrigerated.
  15. For easier cutting, let stand 15 minute after removing from oven.

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