Best 8 Lasagna Betty Crocker Recipes

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Lasagna Betty Crocker is a classic dish that has been enjoyed by families for generations. This hearty and flavorful casserole is made with layers of pasta, cheese, and a variety of meats and vegetables. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, there is a lasagna Betty Crocker recipe that is perfect for you. With so many different variations to choose from, you are sure to find a recipe that the whole family will love.

Here are our top 8 tried and tested recipes!

EASY VEGETARIAN SHEPHERD'S PIE



Easy Vegetarian Shepherd's Pie image

Who would believe you can make a hearty shepherd's pie without meat and gravy?

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 5

Water, milk and butter called for on potato mix pouch
1 pouch (4.7 oz) Betty Crocker™ four cheese mashed potatoes
1 bag (12 oz) broccoli and cheese sauce or broccoli, carrots, cauliflower and cheese sauce
1 jar (6 oz) sliced mushrooms, drained
1 can (2.8 ounces) French-fried onions

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.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 25 mg, Fat 4, Fiber 4 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 3 g, TransFat 0 g

EASY MEATLESS LASAGNA



Easy Meatless Lasagna image

You won't miss the meat with this easy, three-cheesy pasta dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 9

2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce (any variety)
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

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.

Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg

ITALIAN SAUSAGE LASAGNA



Italian Sausage Lasagna image

No need to buy frozen lasagna when you have this much-loved recipe on hand.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 3 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1120 mg

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

Hundreds of home cooks agree that this slow cooker Italian sausage lasagna is the best and easiest way to make lasagna you'll ever try. Just pack the slow-cooker with four layers of sauce, noodles and cheese, then come home to crockpot lasagna four to six hours later.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 8

Number Of Ingredients 9

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

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.

Nutrition Facts : Calories 670, Carbohydrate 65 g, Cholesterol 75 mg, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 14 g, TransFat 0 g

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS



Make-Ahead Meat-Lovers' Lasagna Roll-Ups image

Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 16

Number Of Ingredients 11

16 uncooked lasagna noodles
1 lb lean (at least 80%) ground beef
1/2 lb bulk pork sausage
1/2 cup chopped onion
1 1/2 cups tomato pasta sauce
2 containers (15 oz each) ricotta cheese
1 box (9 oz) frozen spinach, thawed, drained and squeezed dry
2 teaspoons dried basil leaves or Italian seasoning
1 egg
3 cups tomato pasta sauce
2 cups shredded mozzarella cheese (8 oz)

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.

Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 0 g

LASAGNA BETTY CROCKER



Lasagna Betty Crocker image

Tried and true company lasagna recipe. I finally found this online after losing my original recipe from a Betty Crocker cookbook

Provided by Cooking Again 2011

Categories     < 4 Hours

Time 3h

Yield 12 serving(s)

Number Of Ingredients 18

1 lb ground beef
6 ounces ground lean pork
3/4 cup onion, chopped
1 garlic clove, minced
1 (14 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons parsley flakes
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon basil leaves, dried
24 ounces cottage cheese
1/2 cup parmesan cheese
1 tablespoon parsley flakes
1/2 teaspoon salt
1 teaspoon oregano leaves
1 (8 ounce) package lasagna noodles, cooked & well drained
12 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese

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



Quick Lasagna image

Looking for an Italian-inspired dinner? Then check out this ground beef lasagna packed with three types of cheese - a scrumptious meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 8

1 clove garlic
1/2 pound ground beef
1 teaspoon Italian seasoning
1 cup spaghetti sauce
6 purchased precooked or oven-ready lasagna noodles (each about 7x3 inches)
1 container (12 ounces) reduced-fat cottage cheese (1 1/2 cups)
1 cup shredded mozzarella cheese (4 ounces)
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 55 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg

BETTY'S LAZY DAY LASAGNA



Betty's Lazy Day Lasagna image

Make and share this Betty's Lazy Day Lasagna recipe from Food.com.

Provided by tuttifrutti1

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

6 ounces lasagna noodles
1/4 teaspoon dried oregano, crushed
15 1/2 ounces spaghetti sauce with meat
1 cup cream-style cottage cheese
6 ounces mozzarella cheese, sliced

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.

Nutrition Facts : Calories 338, Fat 12.4, SaturatedFat 6.6, Cholesterol 42.6, Sodium 460.8, Carbohydrate 34.7, Fiber 1.4, Sugar 3, Protein 20.9

Tips:

  • To make the lasagna noodles easier to work with, cook them al dente according to the package instructions.
  • If you don't have a lasagna pan, you can use a 9x13 inch baking dish instead.
  • Be sure to drain the ricotta cheese well before adding it to the lasagna filling. This will help prevent the lasagna from becoming watery.
  • If you want a cheesier lasagna, you can add an extra cup of mozzarella cheese to the filling.
  • For a more flavorful lasagna, use a variety of cheeses in the filling, such as mozzarella, Parmesan, and cheddar.
  • If you're short on time, you can use a jarred marinara sauce instead of making your own.
  • Be sure to let the lasagna rest for at least 15 minutes before slicing and serving. This will help the lasagna hold together better.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and preparation, you can easily make a delicious lasagna at home. So next time you're looking for a hearty and satisfying meal, give this classic Italian dish a try.

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