little cubes

Betty Crocker Lasagna

Stolen from Jon, who stole it from Betty

Original Recipe

IngredientsSection titled: Ingredients

Bulk Italian sausage1 lb
Onion, chopped½
Garlic, minced1 clove
Parsley3 tbsp
Basil1 tbsp fresh or 1 tsp dried
Sugar1 tsp
Diced tomatoes2 cups (from 28oz can)
Tomato sauce15 oz
Lasagna noodles12 1oz noodles
Ricotta cheese15 oz
Parmesan cheese, grated½ cup
Oregano1 tbsp fresh or 1.5 tsp dried
Mozzarella cheese, shredded2 cups (8 oz)

Make ItSection titled: Make It

  1. Cook the sausage, onion, and garlic over medium heat, stirring occasionally until sausage is no longer pink; drain
  2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce.
  3. Heat the boiling, stirring occasionally.
  4. Reduce heat to low; simmer uncovered for about 45 minutes or until slightly thickened
  5. Heat the oven to 350°F
  6. Cook and drain the noodles
  7. In a medium bowl, mix the ricotta cheese, ¼ cup of the parmesan cheese, remaining 1 tbsp of parsley and the oregano
  8. Spread 1 cup of the sauce mixture in an unerased 13x9 in glass baking dish. Top with 4 noodles. 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.
  9. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
  10. Top with remaining noodles and sauce mixture.
  11. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese
  12. Cover; bake for 30 minutes
  13. Uncover; bake for about 15 minutes longer or until hot and bubbly
  14. Let stand for 14 minutes before cutting