"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Vintage Lasagna Recipe

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This recipe for Vintage Lasagna, by , is from The Massey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lulu Belle Massey


1 medium zucchini
1 medium onion, sliced
2 T. olive oil or margarine
1 tsp. garlic powder
1 lb. ground beef
1-15 1/2 oz. jar spaghetti sauce
2-8 oz. cans tomato sauce
1 C. cottage cheese
1 tsp. whole basil
1 T. oregano
Salt and pepper to taste
1 T. hot sauce
1-4 oz. can sliced mushrooms
1-1 lb. pkg. lasagna noodles
3 hard-cooked eggs
1 C. shredded cheese

SautÚ zucchini and onion in oil. Remove from heat and sprinkle with garlic powder; set aside. Cook beef and chopped onion. Stir in crumble meat (drained well) to meat mixture. Add spaghetti sauce, tomato sauce, basil, oregano, salt and pepper, hot sauce and mushrooms. Cook lasagna noodles according to directions. Drain. Set aside. In 13x9x2" pan, alternately layer noodles, egg slices, cottage cheese, mozzarella cheese and zucchini. Repeat layers. Bake at 375║ for 35 minutes. Let stand 5 minutes before serving.




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