Step back in time with me to 1958, a year when the heart of the home was undoubtedly the kitchen, and the aroma of a bubbling casserole promised a delicious meal.
This Vintage 1958 Lasagna Casserole is the epitome of classic comfort food, a treasured recipe that has graced many a dinner table. It’s an easy lasagna casserole that’s perfect for busy schedules; a true lifesaver on a busy weeknight.
This isn't your traditional, layer-by-layer classic lasagna; think of it more as a lazy lasagna casserole recipe, a simpler approach that delivers all the flavors of lasagna you crave without the fuss.
What makes this recipe so great is its versatility. The original calls for ground chuck, but you can easily substitute lean ground beef or even ground turkey for a lighter option. For a bolder, richer flavor, try using ground Italian sausage.
The heart of this dish is the delicious meat sauce, which you can whip up using a simple can of tomato paste and a package of spaghetti sauce mix, or your favorite store-bought sauce or homemade marinara sauce.
The choice of pasta is also flexible; while the recipe calls for Mafalda pasta, those delightful mini lasagna noodles, other types of pasta like penne or egg noodles work beautifully. Just be sure to cook them al dente, as they will continue to cook in the oven.
The creamy cheese mixture, a delightful blend of ricotta cheese (or even cottage cheese), mozzarella, and parmesan cheese, brings it all together, creating a dish with a ton of flavor. This is more than just an easy recipe; it’s a taste of nostalgia, a perfect comfort food that will have everyone asking for seconds.
Vintage 1958 Lasagna Casserole
A delightful twist on a timeless classic, this 1958 Lasagna Casserole brings all the cheesy, savory flavors of traditional lasagna to your dinner table without the fuss. Imagine a hearty, delicious meat sauce, rich with savory ground beef and Italian seasonings, bubbling away with tender mini lasagna noodles. This easy recipe features a creamy blend of ricotta and mozzarella cheeses, creating the perfect comfort food for busy weeknights. Get ready to serve up a taste of nostalgia that will have everyone asking for seconds.
- Total Time: 0 hours
- Yield: 6-8
Ingredients
- 2 teaspoons seasoned salt
- 1 lb. ground chuck, ground Italian sausage, or ground turkey
- 2 cloves garlic, crushed
- 1/2 teaspoon pepper
- 28 ounce can of diced stewed tomatoes
- 1 8-ounce can of tomato sauce
- 1 package spaghetti sauce mix or 32 ounces of marinara sauce will replace the tomato sauce and spaghetti sauce packet
- 12 ounces Mafalda or Lasagnette pasta
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- Dried parsley for garnish
Instructions
- Preheat oven to 350°.
- Brown ground meat in a heavy-bottom pot over medium heat. Add 2 teaspoons of seasoned salt, 2 cloves of garlic, and ½ teaspoon of pepper. Simmer uncovered for about 10 minutes.
- Add one 28-ounce can of diced tomatoes, an 8-ounce can of tomato sauce, and one package of spaghetti sauce mix. Alternate: Add one 32-ounce jar of marinara sauce.
- Bring the meat sauce to a bubble, then turn the heat to low and simmer for 30 minutes; remove from heat.
- Stir 1 cup of ricotta cheese into the meat sauce; mix well.
- In a 9×13″ baking pan, add a layer of meat sauce, then a layer of pasta, then a layer of Mozzarella cheese. Repeat layers, ending with the meat sauce. Top with Parmesan cheese.
- Cover with foil and bake for about 20 minutes.
- Let it sit for about 10 minutes before serving. Garnish with a sprinkle of dried parsley.
Notes
Drained cottage cheese can be substituted for ricotta.
- Prep Time: 40 minutes
- Cook Time: 20 mintues
- Category: Casseroles
- Method: Baked
- Cuisine: American
Tips
- Pasta Perfection: Undercook your Mafalda pasta by about 2 minutes from the package directions. The pasta will absorb the delicious meat sauce flavors while baking, creating that perfect tender texture without becoming mushy.
- Cheese Strategy: Mix the ricotta with a beaten egg and a pinch of nutmeg for extra richness and binding power. This little trick from vintage cooking will give your casserole a more cohesive, restaurant-quality texture.
- Flavor Boosters: Add a splash of red wine to your meat mixture after browning for deeper complexity, or try adding a teaspoon of Italian seasoning to complement the sauce mix.
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