If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
Honestly, one of my new favorite games to play is hunting down regional and unique cookbooks at used bookstores. I’m searching for a special kind of treasure on those shelves. It combines several deep loves of mine, in the following order… books, history, and FOOD. I’m so glad to get to share here!
Provided by Mrs. Charles Vassallo, as printed in The Galveston Island Cookbook compiled by The Women of Trinity Episcopal Church, third printing – 1980
1 lb Italian sausage or ground beef
1 clove garlic, minced
1 tbsp whole basil
1-1/2 tsp salt
2 6-oz. cans tomato paste
1 1-lb. can whole tomatoes
10 oz. lasagne noodles, cooked and rinsed
3 cups Ricotta or creamed cottage cheese
2 beaten eggs
2 tbsp. parsley flakes
½ tsp. pepper
½ tsp. salt
½ lb. grated Parmesan or Romano cheese
½ lb mozzarella cheese, sliced very thin
Brown meat slowly, spoon off fat. Add the remaining sauce ingredients; simmer for 30 minutes, stirring occasionally. Combine all filling ingredients, except the dry cheeses. Place half the lasagne noodles in a 13x9x2 baking dish. Spread half the cheese filling over. Cover with half the Parmesan and half the Mozzarella slices. Pour half the sauce over contents of dish. Repeat this procedure with the remaining ingredients to form a second layer. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving. Serves 12.