I love lasagna.

It has always been my special birthday dinner request (or for as long as I can remember).

The lasagna I grew up with had a lot of ricotta and mozzarella in it and included an egg to help hold all the cheesy filling together. As I have gotten older, my stomach does not enjoy all of that cheese and it wasn’t until into my 20s that I realized how easy it was to add layers of vegetables and meat to this dish (duh!). All this to say that over the past few years I have not been eating or making as much lasagna as I used to because I have been in a lasagna rut. I had not been sure how to re-work what I knew into something my stomach would love again. Until NOW!

I’m excited to have this old recipe to build off of. Shout out to Mary Lou Pabst (who married into the Pabst family) - thank you for sharing this recipe with my gramma so that I could one day find it, cook it, and really enjoy it!

I have been making this recipe with hamburger or deer sausage (you know - use what you have on hand!) and have made it with gluten free lasagna noodles and with eggplant. Each time I’ve made it was GONE FAST. So good! My only complaint is that I didn’t realized sooner that a meat sauce and WAY less cheese would still be everything I ever hoped for in a lasagna. This lasagna is now in regular rotation at my house and I hope you will love it as much as I do.

Enjoy!

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Lasagne - Mary Lou Pabst - 10-30-1977

1 1/2 # hamburger

1/2 tsp. garlic salt

1/3 med onion

2 tbsp butter

3 cans tomato sauce

2 tbsp flour

1 tsp salt

1/2 tsp pepper

1 1/8 tsp oregano

1 8 oz pkg lasagna noodles cooked

1/2 # Mozzarella cheese (sliced thinly)

1/2 c. grated parmesean cheese

Brown meet, garlic salt, onion in butter til meat is well done. Mix 3/4 C tomato sauce with flour, add to meat with remaining tomato sauce, salt, pepper, oregano. Simmer 10 to 15 min or until slightly thick. Place alternate layers of cooked noodles, sliced cheese, tomato mixture in a greased 9x12 cake pan (or 2 - 8x8 pans). End up with sauce on top and then sprinkle parmesean cheese on top. Bake 375 - 20 to 30 min. Cool 10 minutes.

Can freeze.