Vintage Lasagna, Layered with Mushrooms, Italian Sausage and More … from Mom

This is a challenge. A retro 1970s lasagna, that includes delicious layers upon layers of mushrooms, Italian sausage, ground beef, cheese and pasta, but, oh my gosh, no instruction!

Trumpeter Hill has re-created some instruction here, but recommends chefs feel free to adjust the quantities, and add their own spice (oregano, basil, garlic) to taste and as desired.

Also, the recipe calls for cottage cheese, and that could be substituted with ricotta cheese. Trumpeter Hill posts the original recipe, but acknowledges there is a continuing debate over which is preferable: 1. Cottage cheese adds additional flavor, but leaves liquid in the lasagna.  2.  Ricotta cheese provides a firm lasagna, and more appetizing appearance. Feel free to post your preference!

Lasagna, Layered with Mushrooms, Italian Sausage and more!
16 Italian sausages
1 lbs. ground beef
2 lg. Burmuda onions
10 oz. tomato sauce
4-5 (6 oz.) cans tomato paste (Feel free to season sauce with basil, oregano and garlic, to taste)

32 oz. small curd cottage cheese
6-7 eggs
6-7 tbsp. milk

2-3 (6 oz.) cans Giorgio Dawn Fresh Mushroom Steak Sauce
1-2 (7 oz.) can mushrooms, sliced,

9 (8 oz.) pkg. Mozzarella cheese
Prepared lasagna noodles, enough to complete layering

Squeeze sausages out of their skins into a skillet, brown, drain and set aside.

Brown ground beef and onions, brown. (Feel free to add garlic, oregano, or basil to the meat before browning, here.) Drain grease. Combine tomato sauce and paste and mix into meat and onion mixture. Set aside.

Mix eggs, cottage cheese and milk together and set aside. Mix mushroom steak sauce and mushrooms and set aside.

Grease lasagna pan and smear bottom with a bit of the tomato mixture. Layer the lasagna, starting with a layer of noodles, then beef, onion tomato sauce mixture, then a layer of cottage cheese mixture, then a layer of the sausage, followed by the mushroom mixture, then a layer of the Mozzarella cheese. Repeat layers to fill pan and end (top) with the Mozzerella.

Bake at 350° F., until cheese melts and lasagna is bubbly.  Remove from oven, let set a moment before serving.


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