Today is a classic lasagna recipe with just a small tweak or two that made the best lasagna I've ever made. The recipe comes from the 1953 edition of Better Homes & Gardens New Cook Book. I found the recipe over at Chez Bonne Femme, who recommended it highly.
A delicious lasagna with a rich sauce and creamy filling that is great served with garlic bread and a green salad on the side.
Notes:
~I used cottage cheese since I had that on hand and I think the filling turned out wonderful.
~I used a 28 oz. can of San Marzano peeled tomatoes in place of the 2 cans of diced tomatoes. Look for a brand that says "Product of Italy." The brand I got is Cento from Walmart. Chop up the tomatoes into small pieces and add all of the sauce from the can to the recipe. I would highly recommend this substitution as I feel it improved the flavor of the sauce tremendously.
~I had planned on using traditional noodles that are cooked first but no-boil noodles are what came back from the grocery store. I used them and they turned out fine. The recipe calls for two layers of noodles which was only half of the box of noodles. I was a bit worried about this, but I thought the end result was the perfect ratio of noodles to filling, as I don't like lasagna with an over abundance of noodles.
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