One 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!
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
Prepare spaghetti sauce mix according to directions using the tomato paste.
Combine egg, cottage cheese, and salt. Mix well.
Bake in 375ºF oven for 30 minutes. Let stand 15 minutes before serving.