BETTY CROCKER’S LASAGNA

Grandma Bonnie shared this Betty Crocker original, and even though it dates back to 1971, it has stood the test of time. Instead of ricotta, she uses cottage cheese, which is a healthier option. There are no vegetables in this recipe, but for a more complete meal, you can add spinach, peppers, mushrooms, or any vegetable of your choice. Or, you can serve it with a fresh salad. This one is always a hit!

Betty Crocker’s Lasagna

SERVINGS: 12
PREP TIME: 30 MINUTES
COOKING TIME: 60 MINUTES
TOTAL TIME: 90 MINUTES

INGREDIENTS

• 1 lb ground beef

• 1/2 lb ground lean pork

• 1 28 oz. can of whole tomatoes

• 13 oz. of tomato paste

• 2 teaspoons of garlic salt

• 1 1/2 teaspoons of dried oregano

• 1 teaspoon of dried basil

• 2 cups of creamed cottage cheese

• 1 cup of grated parmesan cheese

• 12 oz. of shredded mozzarella cheese (3 cups)

• 12 oz. of lasagna noodles (about 12) (cooked and drained)

Instructions

1. Make the Meat Filling

   In Dutch oven or large cooking skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano, and basil. Heat until boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is the consistency of spaghetti sauce.

2. Prepare for the Lasagna
   Preheat oven to 375 degrees. Stir together cottage cheese and 1/2 cup parmesan. Set aside 1 cup of of meat sauce and 1/2 cup of Mozzarella.

3. Layer the Lasagna

   In an ungreased baking pan, (13x9x2 inches), alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella and cottage cheese mixture. Spread reserved 1 cup of meat sauce over the top; sprinkle with remaining 1/2 cup of Parmesan. Sprinkle reserved Mozzarella across lasagna.

4. Finish Lasagna

   Cook covered with foil for one hour.

5. Serve and Enjoy!