Vintage Cookbook
Lasagna Recipe from Vintage Better Homes and Gardens?
I lost my favorite recipe from a cookbook my grandmother gave me. I know the cookbook was Better Homes and Gardens, most likely published in the 1960′s as a souvenir edition. The specific recipe was for lasagna on page 166. Does anyone else have the same recipe?
Well, it’s page 182 in my mother’s old BH&G cookbook. I can’t tell you what year it’s from other than the 50s or 60s because the first few pages are gone and the binder is held together with carton sealing tape! But some of these recipes are the same as in my edition from 1982 and some are totally different so I’ve kept both books.
Lasagne (notice how it’s spelled with an e at the end!)
1 pound Italian sausage, bulk pork sausage or ground beef
1 clove garlic, minced
1 Tablespoon chopped parsley
1 Tablespoon basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/3 cups) tomato paste
10 ounces lasagne or wide noodles
2 12-ounce cartons (3 cups) large-curd cream-style cottage cheese
2 beaten eggs
2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons chopped parsley
1/2 cup grated Parmesan cheese
1 pound Mozzarella cheese, sliced thin
Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, till thick, 45 minutes to 1 hour, stirring occasionally.
Cook noodles in boiling, salted water till tender; drain; rinse in cold water. Combine cottage cheese and next 5 ingredients.
Place half the noodles in 13 x 9 x 2-inch baking dish; spread half the cottage cheese mixture over; add half the Mozzarella cheese and half the meat mixture. Repeat layers.
Bake in moderate oven (375 F) 30 minutes. Let stand 10 to 15 minutes before cutting in squares. Makes 12 servings.
I sure hope this is what you were looking for after all this typing!
Enjoy your lasagna!
Sugar Lump Cinnamon Bread from my Vintage Cookbook Collection
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This entry was posted on Friday, March 2nd, 2007 at 8:54 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.