Lasagna Betty Crocker Food

QUICK LASAGNA

Steps:

• Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
• Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
• Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
• Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
• Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
• Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

LASAGNA BETTY CROCKER

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.

CHEESY BEEF LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.
• Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside.
• In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.
• Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
• Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.

ITALIAN SAUSAGE LASAGNA

Steps:

• In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
• Heat oven to 350°F. Cook and drain noodles as directed on package.
• In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
• Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

CREAMY SEAFOOD LASAGNA

Steps:

• Heat oven to 350°F. Cook noodles as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
• In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
• Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

BETTY'S LAZY DAY LASAGNA

Steps:

• Cook noodles in boiling salted water following package directions. Drain.
• Add oregano to spaghetti sauce.
• In greased 10x6x1 1/2 inch baking dish, make layers in order, half each noodles, cottage cheese, mozzarella cheese slices and spaghetti sauce. Repeat.
• Bake in moderate oven 375 degrees about 30 minutes.
• Let stand 10 minutes before serving.

ITALIAN SAUSAGE LASAGNA

Steps:

• Cook sausage, onion, and garlic in 10" skillet over medium heat. Stir occasionally until no longer pink and drain.
• Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce.
• Break up tomatoes and heat to boiling, stirring occasionally.
• Reduce heat to low and simmer uncovered 45 minutes or until slightly thickened.
• Heat oven to 350 and cook and drain noodles as directed on package.
• Mix ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, remaining tablespoon parsley, and the oregano.
• Spread 1 cup of the sauce mixture in ungreased rectangular 13x9x2" baking dish.
• Top with 4 noodles and spread 1 cup of the cheese mixture over the noodles.
• Spread with 1 cup of the sauce mixture.
• Sprinkle with 2/3 cup of the mozzarella cheese.
• Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.
• Top with the remaining noodles and sauce mixture.
• Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
• Cover and bake 30 minutes.
• Uncover and bake about 15 minutes longer or until hot and bubbly.
• Let stand 15 minutes before cutting.

EASY MEATLESS LASAGNA

Steps:

• Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
• Spread cheese mixture over noodles.
• Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
• Sprinkle with 2 cups mozzarella cheese.
• Spread with remaining spaghetti sauce.
• Sprinkle with 1/4 cup Parmesan cheese.
• Heat oven to 350, cover with aluminum foil and bake 30 minutes.
• Uncover and bake about 30 minutes longer or until hot and bubbly.
• Sprinkle with mozzarella cheese.
• Let stand 15 minutes before cutting.