Kathleen Wilson from Laurel was looking for a recipe she lost during a move for what she called "lazy-day lasagna". She said the original recipe came from the back of a Mueller's pasta box some 25 years ago and was very good and easy.
Donna Smith from Baltimore saw Wilson's request and said she "had to smile". She said that her mother gave her this recipe back in 1973 at her bridal shower as one of several "must-have" dishes for any new bride. Smith says that this lasagna comes together quickly and is very satisfying.
I'm not a big fan of jarred spaghetti sauce with meat in it, so when I tested her recipe I sauteed a pound of ground beef and then added a good-quality spaghetti sauce to the browned meat instead. I think the extra step was well worth it. I also added some freshly grated Parmesan cheese on top before baking.
The result was, as Smith promised, quite tasty and satisfying on its own, and even better when paired with a green salad and crusty bread.
Blanche Harrell from Forest Hill would like to have the recipe for a cake that used to be sold at A&P stores. It was called Spanish Bar, and it was a dark, moist cake with raisins in it.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Serves 4 to 6
8 ounces lasagna noodles (8 noodles)
1 cup cream-style cottage cheese
¼ teaspoon dried oregano
1 8-ounce package sliced mozzarella cheese
1 15½-ounce jar of spaghetti sauce with meat
¼ cup Parmesan cheese (optional)
Cook noodles in pot of boiling salted water, following package directions; drain. Add oregano to spaghetti sauce and stir.
In greased 10-by-6-by-1½-inch baking dish, start by lining the pan with half of the cooked noodles. Top with half of the cottage cheese, then half of the mozzarella slices, and lastly half of the spaghetti sauce. Repeat with the remaining ingredients.
Bake at 375 degrees for about 30 to 40 minutes. Let stand 10 minutes before serving.