Lasagna Betty Crocker
Dive into the ultimate comfort food with this classic Lasagna Betty Crocker recipe, a hearty and satisfying dish perfect for family dinners or special occasions. Layered with tender lasagna noodles, rich and savory homemade meat sauce infused with Italian herbs, and a creamy ricotta cheese mixture, this baked lasagna is topped with a golden, bubbly blend of mozzarella and Parmesan for the perfect finishing touch. With just 30 minutes of prep time and simple ingredients like ground beef, tomato sauce, and three types of cheese, this easy-to-follow recipe delivers restaurant-quality results right from your kitchen. Serve it hot and pair with garlic bread and a fresh salad for a meal that's guaranteed to impress. Whether you're crafting a cozy weeknight meal or celebrating with loved ones, this lasagna promises to be a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 15 ounces Tomato sauce
- 14.5 ounces Diced tomatoes, undrained
- 6 ounces Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar
- 9 pieces Lasagna noodles, uncooked
- 15 ounces Ricotta cheese
- 1 large Egg
- 4 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and fully cooked, about 7-10 minutes. Drain any excess fat.
Stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, salt, pepper, and sugar. Simmer the sauce over low heat for 15 minutes, stirring occasionally.
Meanwhile, in a medium bowl, mix the ricotta cheese, egg, and 2 cups of the shredded mozzarella cheese until well combined.
Spread 1 cup of the meat sauce in the bottom of a 9x13-inch baking dish.
Place 3 uncooked lasagna noodles over the sauce layer. Spread 1/3 of the ricotta mixture evenly over the noodles. Top with 1 cup of the meat sauce and sprinkle with 3/4 cup of shredded mozzarella cheese.
Repeat the layers (noodles, ricotta mixture, meat sauce, mozzarella) two more times, ending with a meat sauce layer.
Sprinkle the top layer with the remaining 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese.
Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese, and bake for 40 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.8 g | 329% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 7894 mg | 343% | |
| Total Carbohydrate | 499.9 g | 182% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 67.3 g | ||
| Protein | 319.2 g | 638% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5798 mg | 446% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 5176 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
