This recipe for lasagna is written by my mother. I love that she used red pen for some reason. In my house growing up, we “never had onions or garlic” in anything, because my dad doesn’t like them. Well, he finally has admitted that he knows she was using onion and garlic powder all along, and he just eats it. I think if it had been really obvious onion chunks, he would not have been happy.
Something else I noticed is that many old recipes refer to a specific brand of oil, here it is Wesson oil. Any particular reason?
2 T Wesson Oil
1 minced clove garlic
1 chopped onion
1 lb hamburg
2 t salt
1/4 t pepper
2 6 oz cans tomato paste
3 c hot water
1/2 t rosemary leaves
1/2 lb lasagna noodles, cooked & drained
1/2 lb ricotta or cottage cheese
1/2 lb mozzarella
In hot oil in heavy pan, fry garlic & onions til soft. Add hamburg. Cook & stir til crumbly. Mix in salt, pepper & tomato paste blended with hot water & rosemary. Simmer uncovered 30 minutes. In shallow baking dish put a thin layer of sauce, half of the lasagna, the cottage cheese & then slices of mozzarella. Repeat with half the remaining sauce, lasagna & last of the sauce & mozzarella. Bake in moderate oven 350, 30 min. Leave out of oven 15 min. Cut in squares, makes 6 to 8.
NOTE: I put the above recipe in a 9×13 cake pan, use 9 noodles and make 3 layers. It served 4 Nunns with 1 piece left over. Half the recipe would take 4 noodles. I use pepperoni instead of garlic and onion. Leftovers can be frozen but noodles soften. PS Recipe comes from Hunts tomato paste ads.