Lasagna Betty Crocker Recipes

EASY VEGETARIAN SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
• Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
• Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.

EASY MEATLESS LASAGNA

Steps:

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

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.

SLOW-COOKER LASAGNA

Steps:

• Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
• Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
• Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
• In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

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.

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.

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.