Lasagna Betty Crocker

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READY IN: 3hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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