This is a classic recipe where you have to boil your own noodles first. Texturewise, it comes out just like my grandma’s lasagna.
I have typed the recipe exactly as I found it on the violet-bordered index card that came in May, 1966, bound between the glossy pages of Family Circle.
“Always tops! Recipe makes lots, but reheats nicely – if there’s any left.
Bake at 350° for 30 min.… Makes 8 servings.
1 pound sweet Italian sausages
1 clove garlic, halved
1 can (about 2 pounds) Italian tomatoes
1 can (6 ounces) tomato paste
1 can or 1 envelope onion soup mix
1 teaspoon salt
½ teaspoon basil
1/8 teaspoon pepper
1 package (1 pound) lasagna noodles
1 tablespoon olive oil or vegetable oil
1 pound ricotta or cottage cheese
2 packages (8 ounces each) sliced mozzarella cheese
½ cup grated Parmesan cheese
Slice sausages; combine with garlic and just enough water to cover in a large frying pan; simmer for 10 min., or until liquid evaporates. Remove from pan and set aside for the next step. Pour off all drippings, then measure 1 tablespoonful and return to pan.
Break up tomatoes with a fork; combined the tomato paste, onion soup mix, salt, basil, and pepper in a medium-sized saucepan; cover. Simmer 1 hour, or until slightly thick: stir in sausages.
While small simmers, slide lasagna noodles, one at a time so as not to break, into a large kettle of boiling salted water; add olive oil or vegetable oil. (This keeps noodles from sticking.) Cook, stirring often, 15 min., or just until tender; drain; cover with cold water until ready to layer into baking dish.
Beat eggs slightly in the medium-sized bowl; stir in ricotta or cottage cheese.
Line bottom of a lightly oiled baking dish, 13 x 9 x 2”, with a single layer of drained noodles. Cover with the third each of ricotta-cheese mixture, tomato sauce, mozzarella cheese slices, and grated Parmesan cheese. Repeat to make two more layers of each.
Bake in moderate oven (350°) for 30 min., or until bubbly hot. Let stand about 15 min., then cut into squares or blocks; lift up with a wide spatula.“