little cubes

Betty Crocker Lasagna

Stolen from Jon, who stole it from Betty

Betty Crocker Lasagna

Original Recipe


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 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