Betty Crocker Lasagna Recipe

I love making lasagna because it’s such a comforting, satisfying dish for my family. The rich aroma of simmering meat sauce and bubbling cheese is truly inviting. Tired of expensive takeout and the same old weeknight meals? The classic betty crocker lasagna recipe is your answer for a comforting, budget-friendly dish that always satisfies. Perfect for busy parents, meal preppers, and anyone craving a taste of home, this recipe delivers on flavor and convenience. We’ll show you how to master this family favorite with smart tips, easy variations, and serving ideas.

Ingredients & Smarter Substitutes

Classic Components for Your Betty Crocker Lasagna Recipe:

• 680 g (1.5 lb) lean ground beef: A hearty, high-protein base for your betty crocker lasagna recipe.
• 1 tablespoon (15 mL) olive oil: For sautéing the aromatics.
• 1 medium yellow onion, finely chopped: Adds savory depth to the meat sauce.
• 4 cloves garlic, minced: Essential for a fragrant, robust flavor.
• 794 g (28 oz) can crushed tomatoes: For a rich, robust sauce base. (Choose good quality canned tomatoes for best flavor.)
• 425 g (15 oz) can tomato sauce: Adds depth and body to the delicious meat sauce.
• 120 mL (1/2 cup) beef broth: Enhances sauce flavor and texture. (Or vegetable broth if that’s what’s on hand.)
• 2 teaspoons (10 mL) dried Italian seasoning: The classic herb blend for authentic taste.
• 1 teaspoon (5 mL) salt, plus more to taste: Seasons the sauce perfectly.
• 1/2 teaspoon (2.5 mL) black pepper, plus more to taste: Balances the flavors beautifully.
• 12 oven-ready lasagna noodles (approximately 250 g / 9 oz package): A convenient choice, requiring no pre-boiling for quick meals.
• 2 large red bell peppers: Roasted for a sweet, smoky, and unique ricotta layer.
• 425 g (15 oz) whole milk ricotta cheese: Essential for creamy, decadent layers. (Full-fat for richness, or use cottage cheese for a high-protein option.)
• 1 teaspoon (5 mL) smoked paprika: Infuses a distinct smoky note into the ricotta mixture.
• 280 g (10 oz) shredded mozzarella cheese: For that irresistible gooey, golden-brown top.
• 55 g (2 oz) grated Parmesan cheese: Adds a sharp, salty depth to the cheese mixture.
• 1/4 cup (60 mL) fresh oregano leaves: For vibrant garnish and fresh aroma.
• 1/2 teaspoon (2.5 mL) Aleppo pepper flakes: For visual contrast and a hint of warmth.

Better Versions & Dietary Tweaks:

For a lighter take on this classic, consider lean ground turkey or ground chicken. Opt for low-sodium crushed tomatoes and tomato sauce, or even make your own sauce for full control over ingredients. Whole wheat or gluten-free lasagna noodles are fantastic adaptable options for various dietary preferences, ensuring everyone can enjoy a hearty and healthy meal.

Smart Substitutions for Every Diet:

• Keto: Use thinly sliced zucchini or eggplant instead of noodles for a delicious low-carb meal.
• Plant-Based: Cooked lentils or finely chopped mushrooms can replace meat; use dairy-free cheeses and ricotta alternatives.
• Higher Protein: Incorporating cottage cheese (blended smooth) into the ricotta mixture boosts protein content.

Freshness Focus:

Fresh herbs truly elevate the flavor profile of any dish. Don’t shy away from adding a handful of fresh basil or parsley to your meat sauce or as a garnish for a bright, aromatic finish. The fresh oregano leaves and Aleppo pepper flakes really make this betty crocker lasagna recipe pop with color and flavor!

Step-by-Step Cooking Instructions

Prep Time: 15 minutes. Cook Time: 45-55 minutes.

Getting Started: Brown the Meat & Mix Cheeses.

1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Cut the red bell peppers in half lengthwise, removing seeds and stems. Place them cut-side down on the prepared sheet to roast for 25-30 minutes, or until skins are blistered and slightly charred, creating a wonderful smoky aroma. Transfer peppers to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes, then peel and discard skins once cooled. Reduce oven temperature to 190°C (375°F) for lasagna baking.
2. In a large skillet or Dutch oven, heat 1 tablespoon (15 mL) olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until it’s browned and no longer pink, about 8-10 minutes. Drain any excess fat. Stir in chopped onion and cook until softened, about 5 minutes, then add minced garlic and cook for 1 minute more until fragrant. This makes a rich foundation for your betty crocker lasagna recipe.
3. Stir in 794 g (28 oz) crushed tomatoes, 425 g (15 oz) tomato sauce, 120 mL (1/2 cup) beef broth, 2 teaspoons (10 mL) Italian seasoning, 1 teaspoon (5 mL) salt, and 1/2 teaspoon (2.5 mL) black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow the flavors to truly meld and the sauce to thicken slightly. Taste and adjust seasoning as needed. I usually roast the red peppers while the meat simmers; it saves a ton of time on busy nights for this wonderful betty crocker lasagna recipe.
4. In a medium bowl, combine the peeled roasted red peppers, 425 g (15 oz) whole milk ricotta cheese, and 1 teaspoon (5 mL) smoked paprika. Using a fork or immersion blender, mash or blend until mostly smooth with a few small flecks of pepper remaining. Season with salt and pepper to taste, ensuring a vibrant and creamy texture.

Layering Your Betty Crocker Lasagna Recipe to Perfection.

1. Spread about 1 cup (240 mL) of the rich meat sauce evenly in the bottom of a 33 x 22 cm (13 x 9 inch) baking dish. This creates a moist base layer.
2. Arrange 3 oven-ready lasagna noodles over the sauce, slightly overlapping if necessary. Ensure they cover the sauce well to cook properly.
3. Spread half of the roasted red pepper ricotta mixture evenly over the noodles, creating a distinct, flavorful layer.
4. Top with another 1 cup (240 mL) of meat sauce, then sprinkle with one-third of the shredded mozzarella and Parmesan cheeses for gooey goodness.
5. Repeat the noodle, ricotta, sauce, and cheese layering sequence: 3 noodles, the remaining roasted red pepper ricotta mixture, another 1 cup (240 mL) meat sauce, and the second third of the mozzarella and Parmesan. Watch the layers build!
6. Place the final 3 noodles on top, cover with the remaining meat sauce, and sprinkle generously with the last of the mozzarella and Parmesan cheeses. If using oven-ready noodles, ensure they are fully covered by sauce or cheese to cook properly and become tender.

Bake & Rest.

1. Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 190°C (375°F). This initial covered bake allows the noodles to soften and the flavors to warm through.
2. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. If the cheese starts browning too quickly, tent it loosely with foil for the remaining bake time. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
3. Remove the lasagna from the oven and let it rest for 15 minutes before cutting and serving. This crucial resting period allows the layers to set, making for cleaner, more intact slices of your delicious betty crocker lasagna recipe.

• Lasagna too watery? Ensure any excess fat from the meat is fully drained, and allow the sauce to simmer sufficiently to thicken before layering.
• Noodles too firm? Make sure your oven-ready noodles are fully submerged by sauce or cheese in each layer during baking, as this is how they absorb moisture and soften.

Best Serving Situations

This versatile dish fits many moments. I often make a big batch on Sunday for satisfying family lunches all week.

• Any Occasion: Weeknights, gatherings, potlucks, meal prep.
• Pairings: Serve with fresh salad or garlic bread; garnish with basil.
• Storage: Refrigerate up to 4 days; freeze for 2-3 months.

Nutrition & Lifestyle Gains

The betty crocker lasagna recipe offers protein-rich, balanced energy. It adapts for low-carb or gluten-free options, fitting modern healthy eating as a family-friendly comfort food.

Budget & Meal Planning Perks

This lasagna is cost-effective ($3–$5 per serving). Prep takes 15 minutes, bake 45-55, with oven-ready noodles. Double for batch cooking, maximizing convenience for family dinners.

Ingredient Sourcing & Online Shopping

Find essentials for your betty crocker lasagna recipe at supermarkets or online. Fresh herbs enhance flavor, frozen spinach adds nutrition, and packaged noodles offer speed. Grocery delivery streamlines sourcing.

Expert Adjustments & Hacks

Elevate your betty crocker lasagna recipe by sautéing onions with meat or adding cream cheese to ricotta. Garnish with fresh basil. Easily make it kid-friendly, gourmet, dairy-free, or gluten-free with simple swaps.

FAQs

Q: Can this Betty Crocker lasagna recipe be prepared ahead of time?

Yes, assemble, cover, and refrigerate up to 24 hours. I always add 10-15 minutes to baking from cold.

Q: What’s the best healthy substitute for ground beef in lasagna?

Lean ground turkey, chicken, or lentils/mushrooms are healthier alternatives. They provide hearty texture for a satisfying dinner.

Q: Is Betty Crocker lasagna a good option for weight loss?

Make it weight-loss friendly using lean protein, low-fat cheeses, whole wheat noodles, and vegetables. Portion control is essential for healthy eating.

Q: How can I make this lasagna spicier?

Add red pepper flakes to the meat sauce, use spicy Italian sausage, or a dash of hot sauce. Adjust to family preference.

Q: Can I freeze leftover Betty Crocker lasagna?

Absolutely! Cooked betty crocker lasagna freezes beautifully. Wrap slices tightly, then foil, for up to 3 months. Thaw before reheating.

Q: Do I need to cover the lasagna when baking?

Yes, cover with foil for most baking to cook noodles and prevent early browning. Remove foil for the last 10-15 minutes for a golden top.

Conclusion

This betty crocker lasagna recipe is more than a meal; it’s a versatile, budget-friendly solution for delicious family dinners. Pin this recipe for your next comforting weeknight meal!

betty crocker lasagna recipe

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• Author: Lila Crawford
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Betty Crocker lasagna recipe offers a comforting, budget-friendly dish with rich meat sauce and bubbling cheese, perfect for family dinners or meal prepping. It features roasted red peppers in the ricotta layer for a unique smoky flavor and convenient oven-ready noodles for ease.

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Ingredients

Scale 1x2x3x

• 1.5 lb lean ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 0.5 cup beef broth (or vegetable broth)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt, plus more to taste
• 0.5 teaspoon black pepper, plus more to taste
• 12 oven-ready lasagna noodles (9 oz package)
• 2 large red bell peppers
• 15 oz whole milk ricotta cheese (full-fat for richness, or cottage cheese for high-protein)
• 1 teaspoon smoked paprika
• 10 oz shredded mozzarella cheese
• 2 oz grated Parmesan cheese
• 0.25 cup fresh oregano leaves (for vibrant garnish and fresh aroma)
• 0.5 teaspoon Aleppo pepper flakes (for visual contrast and a hint of warmth)

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Instructions

1. Prepare Peppers and Preheat Oven: Preheat oven to 200 C (400 F). Line a baking sheet with parchment paper. Cut red bell peppers in half lengthwise, removing seeds and stems. Place cut-side down on the prepared sheet and roast for 25-30 minutes, or until skins are blistered. Transfer peppers to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. Once cooled, peel and discard skins. Reduce oven temperature to 190 C (375 F) for lasagna baking.
2. Brown Meat and Saute Aromatics: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned (about 8-10 minutes). Drain any excess fat. Stir in chopped onion and cook until softened (about 5 minutes), then add minced garlic and cook for 1 minute more until fragrant.
3. Simmer Meat Sauce: Stir in crushed tomatoes, tomato sauce, beef broth, Italian seasoning, 1 teaspoon salt, and 0.5 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to meld flavors and thicken slightly. Taste and adjust seasoning as needed.
4. Prepare Roasted Pepper Ricotta Mixture: In a medium bowl, combine the peeled roasted red peppers, whole milk ricotta cheese, and smoked paprika. Mash or blend until mostly smooth with a few small flecks of pepper remaining. Season with salt and pepper to taste.
5. Assemble First Layer: Spread about 1 cup of the rich meat sauce evenly in the bottom of a 33 x 22 cm (13 x 9 inch) baking dish.
6. Add Noodles and Ricotta: Arrange 3 oven-ready lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the roasted red pepper ricotta mixture evenly over the noodles.
7. Layer Sauce and Cheese: Top with another 1 cup of meat sauce, then sprinkle with one-third of the shredded mozzarella and Parmesan cheeses.
8. Repeat Layers: Repeat the noodle, ricotta, sauce, and cheese layering: 3 noodles, the remaining roasted red pepper ricotta mixture, another 1 cup meat sauce, and the second third of the mozzarella and Parmesan.
9. Finish Top Layer: Place the final 3 noodles on top, cover with the remaining meat sauce, and sprinkle generously with the last of the mozzarella and Parmesan cheeses. Ensure oven-ready noodles are fully covered by sauce or cheese.
10. Bake Lasagna (Covered): Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 190 C (375 F).
11. Bake Lasagna (Uncovered) and Rest: Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. (If cheese starts browning too quickly, tent it loosely with foil. For extra crispiness, broil for the last 2-3 minutes, watching carefully.) Remove from oven and let it rest for 15 minutes before cutting and serving.

Notes

To prevent watery lasagna, ensure excess fat from meat is fully drained and allow the sauce to simmer sufficiently to thicken before layering. For firm noodles, make sure your oven-ready noodles are fully submerged by sauce or cheese in each layer during baking. Fresh herbs such as basil or parsley can further elevate the flavor profile. For dietary variations, consider lean ground turkey, low-sodium sauces, whole wheat or gluten-free noodles, or zucchini or eggplant for keto, and cooked lentils or finely chopped mushrooms with dairy-free alternatives for plant-based options.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice (1/8th of pan)
• Calories: 380 calories
• Sugar: 10 g
• Sodium: 750 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 75 mg