Luscious Lasagna

It’s traditional for Grace Charlesworth to serve this great-tasting lasagna at family celebrations. She still uses the recipe from the 1953 Better Homes and Gardens® New Cook Book.


Ingredients
1 lb. bulk Italian sausage, bulk pork sausage, or ground beef
1 clove garlic, minced
1 Tbsp. snipped parsley
1 Tbsp. dried basil, crushed, or 1/4 cup snipped fresh basil
1 14 1/2-oz. can tomatoes, cut up
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
10 oz. lasagna noodles (about 10 noodles)
12-oz. cartons (3 cups) cream-style cottage cheese
2 beaten eggs
1/4 to 1/2 tsp. pepper
2 Tbsp. snipped parsley
1/2-cup grated Parmesan cheese
8 oz. shredded mozzarella cheese
Grated Parmesan cheese (optional)
Fresh basil leaves (optional)

Method

1. In a large saucepan cook meat till brown; drain fat. Add garlic, the 1-tablespoon parsley, the 1-tablespoon basil, undrained tomatoes, tomato sauce, and tomato paste to meat. Bring just to boiling; reduce heat.
2. Simmer, uncovered, for 10 to 15 minutes or till thickened, stirring occasionally. Meanwhile, cook noodles according to package directions; drain. Rinse with cold water. Drain the noodles well. In a bowl combine cottage cheese, eggs, pepper, remaining parsley, and the 1/2-cup Parmesan cheese.
   
3. Arrange half the noodles in a 3-quart rectangular baking dish. Spread with half the cottage cheese mixture. Sprinkle with half the mozzarella cheese. Spoon half the meat mixture over all. Repeat layers. Cover dish loosely with foil.
4. Bake in a 375º oven for 30 minutes or till heated through. Let stand 10 to 15 minutes before serving. If desired, sprinkle with additional Parmesan cheese and garnish with fresh basil leaves. Cut in squares to serve. 

Makes 12 main-dish servings.

Nutrition facts per serving: 343 cal., 15 g total fat (7 g sat. fat), 80 mg chol., 845 mg sodium, 26 g carbo.,1 g fiber, and 24 g pro. Daily Values: 16% vit. A, 26% vit. C, 20% calcium, and 17% iron.