Monday Menu: Friday Lasagne {Vintage Meatless Recipe)

IMG_2861One day I was in an upscale thrift store when I saw a “United States Government Manual” cloth covered notebook.  Intrigued, I took a look and had trouble containing myself at my discovery.  The notebook contained about 15 years’ worth of magazine recipe clippings spanning the World War II years up until the late 1950s.

This recipe was published in Better Homes and Gardens in March, 1957.  It was submitted by Mrs. Irene Vespa of Riverton, Illinois.  I’m assuming this meatless lasagne gets its name from certain faith-traditions of not serving meat on Fridays during the Lenten season.

I’ve updated this lasagne to take advantage of no-boil noodles.  The original recipe relied on tomato paste and spaghetti-sauce package mix, which I use, but I’m sure a jar of your favorite pre-made pasta sauce would work just as well to make it even easier to make!

If you love lasagne, you will love this recipe year round!

Ingredients
1 6-oz package of no boil lasagne noodles
1 envelope spaghetti-sauce mix
1 six-ounce can tomato paste
1 beaten egg
1 1/2 cups small curd, cream style cottage cheese
1 teaspoon salt
1 6 or 8 ounce package sliced Mozzarella cheese
1/4 cup grated Parmesan cheese
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Method
Prepare spaghetti sauce mix according to directions using the tomato paste.

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Combine egg, cottage cheese, and salt.  Mix well.

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In a greased 10x6x1 1/2” baking dish, alternate layers of half of each of the noodles, sauce, cottage cheese, Mozzarella and Parmesan.  Repeat layers.

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Bake in 375ºF oven for 30 minutes.  Let stand 15 minutes before serving.

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Dr. Julie-Ann

I'm Dr. Julie-Ann, a glamorous mid-century homemaker wannabe. I geek out on vintage cookbooks, charm school guides, sewing books and patterns, magazines, and homemaking advice. The Mister and I are vagabonds-- Native Californians currently living the glamorous lifestyle in the Midwest.

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Comments

  1. says

    Ooooh! Ooooh! What a find that notebook was! How wonderful that it survived. Sounds like the kind of thing that might have been tossed.

    Recipe looks great. I’m making healthy-fied baked ziti for supper tonight. And sour cherry crostata in honor of the Presidents.
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