Lasagna Betty Crocker

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 lb ground beef
• 6 ounces ground lean lamb
• 3/4 cup onion, chopped
• 1 garlic clove, minced
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 tablespoons parsley flakes
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon basil leaves, dried
• 24 ounces cottage cheese
• 1/2 cup parmesan cheese
• 1 tablespoon parsley flakes
• 1/2 teaspoon salt
• 1 teaspoon oregano leaves
• 1 (8 ounce) package lasagna noodles, cooked & well drained
• 12 ounces mozzarella cheese, shredded
• 1/2 cup parmesan cheese

Recipe

• 1 cook and stir ground beef, lamb, 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.