This recipe was clipped from a newspaper and was published in 1973. I’ve typed it below along with a scanned copy.

Baked Lasagna

THIS INEXPENSIVE DISH will delight Italian food lovers in your family. Just add a tossed salad and some garlic bread and presto — instant meal! Actually, I thought up this recipe myself while experimenting in my Mom’s kitchen one night. (I’m 16). My family just raved!

One 1-lb. box lasagna noodles
One lb. ground chuck
Two cans (15-oz. size) Chef Boy-ar-dee spaghetti sauce with meat
Four oz. can mushroom pieces and stems
Eight ozs. sour cream
One lb. thinly sliced mozzarella cheese

Cook lasagna in six quarts boiling salted water to which a tablespoon of oil has been added. (Oil keeps noodles from sticking together.) Cook 15 minutes and strain.

While noodles are cooking, brown ground chuck in large skillet, drain off grease. Add spaghetti sauce and mushrooms, cook on medium heat until mixture bubbles.

Grease well an oblong baking dish and lid. Starting with noodles, alternate layers of noodles, meat sauce, sour cream, mozzarella cheese. Continue in this order until pan is filled, ending with double layer of cheese. Cover, and bake in 350-degree oven 30 minutes or until bubbly.–Yields six servings.

Margaret McNair