Yield: 8 servings
|1 pounds||Ground Beef (500g)|
|½ pounds||Ground Lean pork (250g)|
|1 can||Whole Tomatoes (28oz/796ml)|
|2 cans||Tomato Paste (5 1/2oz/796ml) or 1 can (13oz/369ml)|
|2 teaspoons||Garlic Salt|
|1½ teaspoon||Dried Oregano|
|1 teaspoon||Dried Basil|
|2 cups||Creamed Cottage Cheese (500 gram container)|
|1 cup||Parmesan Cheese; grated|
|12 ounces||Mozzarella Cheese (3 cups/375g); shredded|
|12 ounces||Lasagna Noodles (about 12); cooked and drained well|
BETTY CROCKER'S LASAGNA
We've added metric amounts and made slight clarifications to update the original recipe.
In Dutch oven or large cooking skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce. Preheat oven to 350F. Stir together cottage cheese and ½ cup Parmesan. Set aside 1 cup of meat sauce and ½ cup of Mozzarella. In ungreased baking pan, (13 X 9 X 2 inches), alternate layers of ⅓ each noodles, remaining meat sauce, remaining Mozzarella and cottage cheese mixture. Spread reserved 1 cup of meat sauce over the top; sprinkle with remaining ½ cup Parmesan. Sprinkle reserved Mozzarella across lasagna. Let stand 15 minutes before cutting. Cut into three-inch squares.
Makes 8 servings.
From An article: Lasagna Recipe Of 1971 Is Stil Going Strong. By: Barb Holland (Fare Going" column in Toronto Star 17 May, 1995) Transcribed By: S. Lefkowitz