Lasagna, Shortcut Style

Lasagna, Shortcut Style

Adapted from a recipe in the Casserole Cook Book, page 83.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • cups canned tomatoes, with juice
  • 1 cup seasoned tomato sauce
  • 1-2 packets dry spaghetti sauce mix
  • 2 cloves garlic, minced
  • 226 grams dry lasagna noodles, (8 oz)
  • 226 grams Mozzarella cheese, thin sliced, (8 oz)
  • 1 cup cottage cheese, Shortcut
  • ½ cup Parmesan cheese, grated

Instructions
 

  • Brown the beef in a large saucepan, cook until no longer pink. Drain off excess fat.
  • Add the next 4 ingredients and stir together. Cover and simmer 40 minutes, stirring occasionally. Taste and season with salt as desired.
  • Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under cold water, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Place ½ the noodles in the bottom of the baking pan.
  • Cover noodles with ⅓ of the sauce.
  • Cover sauce with ½ of the Mozzarella.
  • Cover the Mozzarella with ½ of the cottage cheese.
  • Repeat the layers, ending with remaining sauce.
  • Top with Parmesan cheese.
  • Bake for 30 minutes. Let rest for 10 minutes after removing from oven.
  • Cut into squares, serve, and enjoy.

Notes

Fair cost based on the cheese.
Shortcut: Cottage Cheese.
Baked Lasagna

Baked Lasagna

Adapted from a recipe in the Casserole Cook Book, page 82.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 10 minutes
Course Main Dish
Cuisine Italian
Servings 12 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
  • 1 clove garlic, minced
  • 1 tablespoon dried parsley, crushed
  • 1 tablespoon dried basil, crushed
  • teaspoons salt
  • 1 can whole tomatoes, (16 oz / 454 g / 2 cups)
  • 2 cans tomato paste, (6 oz / 170 g each)
  • 280 grams dry lasagna noodles, (10 oz)
  • 3 cups cottage cheese, Shortcut
  • 2 eggs, beaten
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons dried parsley, crushed
  • ½ cup Parmesan cheese, grated
  • 500 grams Mozzarella cheese, thin sliced, (1 lb)

Instructions
 

  • In a large saucepan, add the sausage and brown until no more pink is visible, pour off fat.
  • Add the next 6 ingredients. Stir together. Simmer uncovered for 30 minutes to blend flavors, stir occasionally.
  • Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under up cold water, drain.
  • In a mixing bowl, add the cottage cheese, eggs, seasonings, salt, pepper, parsley, and Parmesan cheese. Mix together.
  • Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan.
  • Place ½ the noodles in the bottom of the baking pan.
  • Spread ½ the cottage cheese mixture over the noodles.
  • Add ½ the Mozzarella slices over the cottage cheese.
  • Spread ½ the meat sauce over the Mozzarella slices.
  • Repeat the layers.
  • Bake for 30 minutes. Let rest for 10 minutes for the filling to start to set up.
  • Cut into squares, serve, and enjoy.

Notes

This is borderline between Fair and High cost per serving based on the cheese used, but with 12 servings, that stretches it out pretty good. The cottage cheese shortcut will certainly save you money, and it is easy.
Shortcuts: Italian Sausage, Cottage Cheese.
Mushroom Pizza

Mushroom Pizza

Adapted from a recipe in the Casserole Cook Book, page 81.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Course Lunch, Main Dish
Servings 4 10 inch pizzas

Equipment

  • Oven
  • Pizza Pans (four 10 inch)

Ingredients
  

  • 340 grams Mozzarella cheese, thin sliced, (12 oz)
  • 4 pizza crusts, 10 inch, Shortcut
  • 1 cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 cup mushrooms, sliced, drained, canned or fresh
  • salt and pepper, as desired
  • 1⅓ cups pizza sauce, Shortcut
  • banana pepper, slices, as needed

Instructions
 

  • Cut each slice of cheese into 4 triangles. Set aside 16 triangles, add remaining slices among the 4 pizza crusts.
  • Top the cheese with onion, bell pepper, then mushrooms. Season with salt and pepper as desired.
  • Drizzle pizza sauce over the pizzas. Top each pizza with 4 cheese triangles, arranged in the center, top each triangle with a slice of banana pepper.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Tomato SaucePizza Dough.
Sausage Pizza

Sausage Pizza

Adapted from a recipe in the Casserole Cook Book, page 81.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Course Lunch, Main Dish
Servings 2 12 inch pizzas

Equipment

  • Oven
  • Pizza Pans (two 12 inch)

Ingredients
  

  • 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
  • 2 cloves garlic, minced
  • tablespoons dried oregano, crushed
  • 1 tablespoon dried basil, crushed
  • 2 pizza crusts, 12 inch, Shortcut
  • 2 cans tomato paste, (6 oz / 170 g each)
  • 1⅓ cups mushrooms, sliced, drained, canned or fresh
  • 340 grams Mozzarella cheese , thin sliced, cut in large pieces, (12 oz)

Instructions
 

  • Crumble sausage in a non stick pan, cook until browned, break up large pieces with your spatula. Drain fan, then stir in garlic and seasonings.
  • Spread each pizza crust with 1 can of tomato paste, sprinkle sausage mixture over both crusts.
  • Add mushrooms to each pizza.
  • Sprinkle each pizza with Mozzarella cheese.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian SausagePizza Dough.
Pepperoni Pizza

Pepperoni Pizza

Adapted from a recipe in the Casserole Cook Book, page 79.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Course Lunch, Main Dish
Servings 2 12 inch pizzas

Equipment

  • Oven
  • Pizza Pans (two 12 inch)

Ingredients
  

  • 226 grams pepperoni, thinly sliced, (8 oz)
  • 2 pizza crusts, 12 inch, Shortcut
  • 2 cups tomato sauce, Shortcut
  • ¾ cup onion, diced
  • 1 tablespoon dried oregano, crushed
  • 1 teaspoon anise seed
  • ½ teaspoon salt
  • dash black pepper
  • 2 cloves garlic, minced
  • 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)

Instructions
 

  • Place pizza dough rounds on pizza pans. Scatter ½ of the pepperoni slices on the crusts.
  • In a mixing bowl, add the tomato sauce, onion, oregano, anise seed, salt, pepper as desired, and garlic. Mix together.
  • Spread sauce on pizzas.
  • Add the cheese on top, add remaining pepperoni.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Fair cost per serving based on the pepperoni, as I have only seen that in a high end western market.
Shortcuts: Tomato SaucePizza Dough.
Patsy’s Pizza

Patsy's Pizza

Adapted from a recipe in the Casserole Cook Book, page 79.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 12 inch pizzas

Equipment

  • Oven
  • Pizza Pans (two 12 inch)

Ingredients
  

  • 500 grams bulk Italian sausage, (1 lb), Shortcut
  • 2 fresh tomatoes, peeled, sliced thin
  • 2 pizza crusts, 12 inch, Shortcut
  • 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)
  • 1 can tomato paste, (6 oz / 170 g / ⅔ cup)
  • 2 cloves garlic, minced
  • 2 tablespoons dried oregano, crushed
  • 1 tablespoon dried parsley
  • salt and pepper, as desired
  • ¼ cup olive oil
  • ¼ cup Romano cheese, grated

Instructions
 

  • Crumble sausage in a non stick pan, cook until browned, break up large pieces with your spatula. Drain on paper towels.
  • Place pizza dough rounds on pizza pans. Place a layer of tomato slices on dough.
  • Cover with ½ of the Mozzarella slices.
  • In a bowl, add the tomato paste and garlic. Spread over the Mozzarella.
  • Sprinkle with the oregano and parsley. Drizzle with ½ of the olive oil.
  • Sprinkle on the sausage and top with the remaining Mozzarella.
  • Sprinkle on the Romano cheese, drizzle with remaining olive oil. Sprinkle with salt and pepper as desired.
  • Bake until the crust is browned. Or according to package instructions if using store bought crusts.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Sausage, Pizza Dough.
Mushroom Pasta Sauce

Mushroom Pasta Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 50 minutes
Course Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • cup canned mushrooms, sliced, with liquid
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley, chopped
  • cups tomato juice, (concentrated if you find it), Shortcut
  • cups water
  • 1 tablespoon sugar
  • teaspoons salt
  • 1 teaspoon dried basil, crushed
  • hot cooked pasta, of your choice, for serving.

Instructions
 

  • Drain the mushrooms and reserve liquid.
  • In a large saucepan, heat the oil. Add the onion and garlic, cook until tender but not browned.
  • Add the parsley, mushroom liquid, tomato juice, water, and seasonings. Simmer 35 minutes uncovered, or until desired consistency is reached.
  • Prepare pasta of your choice while sauce is simmering.
  • Stir in the mushrooms.
  • Serve over hot cooked pasta, enjoy.

Notes

Low cost per serving.
Shortcut: Tomato Juice.
Fine Spaghetti with Green Sauce

Fine Spaghetti with Green Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 280 grams dry thin spaghetti, (10 oz)
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • ¼ cup butter, softened
  • 226 grams cream cheese, softened, (8 oz / 1 block)
  • cup Parmesan cheese, grated, plus additional for serving.
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • ½ teaspoon black pepper
  • cup boiling water

Instructions
 

  • Cook the pasta in a pot of boiling salted water, until just tender, do not over cook. Drain.
  • In a heatproof mixing bowl, add the butter, basil, and parsley, and cream together.
  • Mix in the cream cheese.
  • Mix in the Parmesan, olive oil, garlic, and black pepper.
  • Add the boiling water and mix together well.
  • Serve sauce over the hot pasta, enjoy.

Notes

Low cost per serving.
Italian Meat Sauce

Italian Meat Sauce

Adapted from a recipe in the Casserole Cook Book, page 78.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings

Ingredients
  

  • ½ cup onion, sliced
  • 2 tablespoons olive oil
  • 500 grams ground beef, (1 lb)
  • 2 cloves garlic, minced
  • cup canned mushrooms, sliced, with liquid
  • 2 cans whole tomatoes, (16 oz / 454 g each / 4 cups)
  • 2 cups tomato sauce, Shortcut
  • 1 can tomato paste, (6 oz / 170 g)
  • ¼ cup fresh parsley, chopped
  • teaspoons dried oregano, crushed
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • ¼ teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1 cup water
  • 1 recipe Italian Green Noodles, or hot cooked spaghetti, Link in Notes

Instructions
 

  • In a pot, heat the oil, add onion and cook until almost tender.
  • Add beef and garlic. Brown beef until almost no pink remains.
  • Add mushrooms and cook for a few minutes.
  • Stir in remaining ingredients.
  • Simmer uncovered for 2-2½ hours or until thick. Remove the bay leaf.
  • Serve over Italian Green Noodles or hot cooked spaghetti. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Italian Green Noodles
Shortcut: Tomato Sauce.
Italian Green Noodles

Italian Green Noodles

Adapted from a recipe in the Casserole Cook Book, page 78.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 45 minutes
Cuisine Italian
Servings 6 servings

Equipment

  • Blender

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup spinach, cooked, drained
  • 2 tablespoons butter, melted

Instructions
 

  • Add the flour and salt to a mixing bowl and whisk together.
  • Add the eggs and spinach to a blender, pulse for 10 seconds.
  • To the flour, add the egg and spinach mixture, and the butter. Mix together well.
  • Place dough on a flour surface and gently kneed for 30 seconds. Cut dough in half.
  • Roll out each piece of dough very thin. Let stand for about 45 minutes. You do not want the dough sticky, or too dry.
  • Roll up each piece like a jelly roll, cut ¼ inch slices.
  • Heat a pot of salted water to boiling. Add noodles and cook 8-10 minutes.
  • Rinse with hot water, drain.
  • Use in recipes calling for green noodles. Enjoy.

Notes

Used in Recipes Listed on this Site: