Vintage Eats Recipe: 1959 Lasagne Casserole

(That is how the recipe in the cookbook spells what we spell as ‘Lasagna’)

With a slight break in the hot temperatures (the high is only 84 degrees!), I finally turned on the oven to make a baked pasta dish. It’s been a while for us to have such a filling dish.

But school has started, meaning some people in this dwelling is already starting to pull hair out. So I thought some cheesy, easy-to-chew carbs might be just the soothing ticket to calm nerves.

I found this recipe in Better Homes and Gardens Meat Cookbook (1959). Every recipe I try from this series turns out well.

(Coincidentally, I have another BHG 1959 Meat Cookbook with a different cover– see below. I’ve not compared them to see if they are exactly the same)

Even though I trust BHG ingredients and cooking methods, that’s not to say that I didn’t modify this recipe to fit the 21^st century lifestyle.

For example, I substituted store-bought pasta sauce for the canned tomatoes and tomato paste, saving 45 minutes of cooking time. I still added the garlic, parsley, basil and salt to the pasta sauce and didn’t regret it as the final dish was not overpowered with flavor but just right.

Another change I made was to add raw spinach to the middle of the dish for extra nutrition. It cooked down and was barely noticeable. I will add more spinach to the next batch for more nutrition and flavor. I love spinach!

On one occasion about 30 years ago, I substituted tofu for cottage cheese. My family didn’t notice and ate every bite. It was cheaper and healthier, but I’ve never repeated it. Now that I’m experimenting with new foods, I may implement tofu in the next batch. I’m sure it will be delicious!

My final recipe alteration: Years ago, a friend told me she deleted the step of boiling lasagna noodles.  Instead, she placed uncooked lasagna noodles in the dish as normal before assembling the rest of the ingredients.

She then poured one cup boiling water around the edges of the dish. This softened the noodles as they baked to perfection.

This trick has worked for me each time! Be VERY careful when pouring the boiling water so it doesn’t spatter on your skin and burn.

What new recipes are you trying this summer?

I find working with recipes, especially old recipes, to be soothing and heartfelt. They make me think of Mom and my grandmas and beloved aunts, all long gone. They showed how much they loved their families by providing good meals. I miss them all and those good times.

Who do you miss in your life? Any particular food dishes that you miss as well?

Thanks for your support. Take care,

**

Casserole Lasagne

1 pound Italian sausage, bulk pork sausage or ground beef

1 clove garlic, minced

1 Tablespoon parsley flakes

1 Tablespoon basil

1 teaspoon salt

1 1-pound can (2 cups) tomatoes

2 6-ounce cans (1 1/3 cups) tomato paste

10 ounces lasagne or wide noodles

3 cups cream-style cottage cheese

2 eggs, beaten

2 teaspoons salt

½ teaspoon pepper

2 Tablespoons parsley flakes

½ cup grated parmesan cheese

1 pound mozzarella or American cheese, sliced very thin

Brown meat; spoon off excess fat.

Add next 6 ingredients – garlic, parsley flakes, basil, salt, tomatoes, tomato paste.

Simmer uncovered until sauce is thick, 45 minutes to 1 hour, stirring occasionally.

Cook noodles in boiling salted water until tender; drain and rinse in cold water.

Combine cottage cheese with eggs, seasonings, and parmesan cheese.

Place half cooked noodles in 9×13” bake dish.

Spread half cottage cheese mix over noodles.

Add half mozzarella cheese and half meat sauce.

Repeat layers.

Bake in moderate oven (375 degrees) for 30 minutes.

Let stand 15 minutes; cut in squares.

Yield: 12 servings