Grandma Bray’s Lasagne
I am going to start off by saying, did y’all know that lasagne is the plural of lasagna? I certainly did not until I saw my grandma’s recipe card for this. Anyways, let me introduce you to a spectacular lasagna recipe. Since this recipe is straight out of the 1950s/1960s, it uses sliced cheese instead of shredded and honestly I am totally on board. My grandma always served this with garlic bread and we add a salad to get something green on the plate!
Lasagne
Ingredients
Sauce
- ½ lb sausage, Italian style
- 1½ lb ground beef
- 1 clove garlic, minced
- 1 tbsp parsley flakes
- 1 tbsp dried basil
- 1½ tsp salt
- 3 cups tomatoes, diced
- 18 oz tomato paste
- 1 small sweet onion chopped, optional
Noodles and Cheese
- 10 oz lasagne noodles
- 1 lb sliced mozzarella cheese
- 1 lb sliced American cheese
Cheese Mixture
- 3 cups cottage cheese
- 2 beaten eggs
- 2 tsp salt
- ½ tsp pepper
- 2 tbsp parsley flakes
- ½ cup grated parmesan cheese
Instructions
- Brown meat slowly in large sauce pan, spooning off grease
- Add garlic, parsley flakes, basil, salt, tomatoes and tomato paste (note – I also add a small chopped sweet onion but this was not part of Grandma's recipe)
- Let simmer, uncovered, for 45-60 minutes and stir occasionally
- Cook noodles following package directions then drain and rinse in cold water
- In separate bowl, combine cottage cheese, eggs, salt, pepper, parsley flakes and parmesan cheese
- Put half the noodles in a buttered 9×13 pan
- Add a layer of mozzarella cheese over noodles then add half of the cottage cheese mixture
- Add half of the meat sauce then top with another layer of noodles
- Add layer of American cheese then top with the rest of the cottage cheese mixture
- Top with the remaining sauce and then add a final layer or mozzarella (or add a mixture of mozzarella and American cheese to top)
- Bake at 375°F for 45 minutes
- Let stand for 10 minutes before cutting – this allows lasagna to set
