My copy of The Betty Crocker Cookbook is at least 13 years old, I know I got it before Ryan was born. It’s a softcover edition too, so I have to be really careful when I open it so the spine doesn’t break. There have been new editions put out since then of course, but each updated edition changes the recipes that it includes. I don’t want updated recipes, I want the traditional foods that people have been making for 75 years!  When I look up a recipe in Betty Crocker, I’m not looking for low fat or low sodium or heart healthy, I’m looking for classic comfort food. Like this lasagna!

This is not a fast recipe. It takes a while to prep and a good while to bake. It’s a great recipe for Saturday night’s dinner because the leftovers can be Sunday’s lunch or dinner.  It fills up a 13×9 pan and my family of five gets two meals out of it. Smaller families could divide it between several 8×8 pans and eat one right away and have two in the freezer.  As with most pasta dishes, it tastes even better the next day anyway!  Here’s the recipe:

INGREDIENTS:
(for the sauce)
1 lb. bulk italian sausage (if you buy links, take them out of the casings)
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, crushed
2 tablespoons chopped fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1 can (16 oz.) whole tomatoes, undrained *see note*
1 can (15 oz.) tomato sauce
12 uncooked lasagna noodles
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(for the cheese mixture)
1 carton (16 oz.) ricotta or cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 1/2 teaspoons dried oregano leaves
salt to taste
—————————-
(for the top)
2 cups shredded mozzarella cheese (8 ounce package)
1/4 cup grated Parmesan cheese

**Note- we like this more “saucy” so I use two cans tomatoes**

DIRECTIONS:
Make the sauce- Cook sausage, onion and garlic in a large stockpot, stirring occasionally, until sausage is brown, drain. Stir in 2 tablespoons parsley, sugar, basil, tomatoes and tomato sauce. Use clean kitchen shears to snip the tomatoes into smaller pieces. Heat to boiling, stirring occasionally, reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350 degrees. Cook noodles as directed on package (don’t overcook), drain. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, the oregano, and salt if desired. Spread 1 cup of the sauce mixture in an ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles overlapping slightly.

Spread 1 cup of the cheese mixture over noodles, spread with 1 cup sauce, sprinkle with 2/3 cup 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. Sprinkle with remaining mozzarella and 1/4 cup Parmesan. Cover with aluminum foil and bake 30 minutes. Uncover and bake 15 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

The Sauce:

Putting on the Cheese:

Assembling the Layers:

The Chef at Work:

Ready to Bake:

Let’s Eat! (I broil mine so the cheese gets sort of burned and crunchy, YUM):

Enjoy!

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