Bhg Lasagna Recipe 1960s Food
LASAGNA BETTY CROCKER
Tried and true company lasagna recipe. I finally found this online after losing my original recipe from a Betty Crocker cookbook
Provided by Cooking Again 2011
Categories < 4 Hours
Time 3h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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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