We’ve always cherished the Better Homes and Gardens Lasagna Recipe from 1953 as a timeless classic that captures the hearty essence of mid-century American kitchens. Originating in a beloved cookbook it’s stood the test of time with its simple yet flavorful layers of pasta cheese and sauce.
This recipe invites us to recreate family traditions while adding our own twist making it perfect for cozy dinners. We’re excited to share how this nostalgic dish can bring warmth to your table today.
Ingredients
To bring our Better Homes and Gardens Lasagna Recipe 1953 to life, we start with these essential ingredients, carefully selected to capture the hearty flavors and comforting essence of mid-century American cooking. We’ve organized them in the order they’re typically used, with prep notes for accuracy.
Meat Sauce Components
- Ground beef: 1 pound, lean and freshly ground, browned to develop rich, savory flavors that form the base of the sauce.
- Onion: 1 medium, finely chopped, for sautéing to add a sweet, aromatic depth.
- Garlic: 2 cloves, minced, to infuse a pungent, warm note that enhances the overall taste.
- Canned tomatoes: 2 cans (14.5 ounces each), crushed, providing a tangy, juicy foundation for the sauce.
- Tomato paste: 1 can (6 ounces), stirred in for a concentrated, velvety thickness.
- Dried oregano: 1 teaspoon, crumbled, to lend an earthy, herbal zest.
- Dried basil: 1 teaspoon, for a fresh, slightly sweet accent that evokes classic Italian-American style.
- Salt and pepper: 1 teaspoon salt and ½ teaspoon black pepper, to season and balance the robust flavors.
Noodle and Cheese Layers
- Lasagna noodles: 12 ounces, uncooked and wide, boiled until al dente for a tender yet firm texture that holds the layers together.
- Ricotta cheese: 2 cups, whole-milk for creaminess, mixed with an egg for a smooth, binding consistency.
- Mozzarella cheese: 1 pound, shredded, to create gooey, melted layers that add irresistible stretch and mild nuttiness.
- Parmesan cheese: ½ cup, freshly grated, sprinkled on top for a sharp, salty crunch that complements the dish’s warmth.
| Ingredient | Standard Quantity | Notes for Prep or Adjustment |
|---|---|---|
| Ground beef | 1 pound | Brown thoroughly; substitute with ground turkey for a leaner option |
| Onion | 1 medium | Finely chop; increases to 2 for larger batches |
| Garlic | 2 cloves | Mince; add an extra clove for bolder flavor |
| Canned tomatoes | 2 cans (14.5 oz) | Crushed variety; scale up to 3 cans for 8+ servings |
| Tomato paste | 1 can (6 oz) | Stir well; double for thicker sauce |
| Dried oregano | 1 teaspoon | Use fresh if available, but measure accordingly |
| Dried basil | 1 teaspoon | Fresh basil can substitute at 2 tablespoons |
| Lasagna noodles | 12 ounces | Boil to al dente; add 4 ounces for extra layers |
| Ricotta cheese | 2 cups | Mix with 1 egg; low-fat version reduces creaminess |
| Mozzarella cheese | 1 pound | Shred fresh for best melt; increase by ½ pound for cheesier results |
| Parmesan cheese | ½ cup | Grate finely; add more for enhanced topping |
Required Equipment
As we move from selecting our essential ingredients for the Better Homes and Gardens Lasagna Recipe 1953, we now focus on the tools that make preparation seamless and efficient. Gathering the right equipment ensures we handle each step with precision, from cooking the sauce to baking the perfect layers of this timeless dish.
To recreate this mid-century classic, here’s a detailed list of the required equipment. We’ve bolded key items for emphasis and included brief notes on their specific uses to guide you:
- Large Stockpot: Essential for boiling lasagna noodles to al dente perfection; opt for one that holds at least 8 quarts to accommodate the pasta without overflow.
- Skillet or Frying Pan: A 12-inch non-stick skillet works best for browning ground beef and sautéing onions and garlic, allowing even heat distribution for flavorful sauce development.
- Baking Dish: Use a 9×13-inch rectangular baking dish made of glass or ceramic; this size is ideal for layering ingredients and achieving the traditional golden-brown top in our Better Homes and Gardens Lasagna Recipe 1953.
- Mixing Bowls: At least two medium-sized mixing bowls (one for combining cheese mixtures and another for sauce prep) to keep ingredients organized and prevent cross-contamination.
- Wooden Spoon or Spatula: A heat-resistant wooden spoon for stirring the meat sauce without scratching pans, ensuring we maintain the hearty texture of this vintage recipe.
- Chef’s Knife and Cutting Board: A sharp 8-inch chef’s knife paired with a sturdy cutting board for chopping onions, garlic, and herbs efficiently and safely.
- Measuring Cups and Spoons: Standard measuring sets for accurate portions of ingredients like canned tomatoes and spices, guaranteeing the authentic flavors of the 1953 original.
- Oven: A conventional oven preheated to 375°F; verify its temperature accuracy with an oven thermometer to bake the lasagna evenly without overcooking.
With these tools in hand, we’re fully equipped to transition smoothly into the preparation steps for our Better Homes and Gardens Lasagna Recipe 1953.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s bring the Better Homes and Gardens Lasagna Recipe 1953 to life with straightforward steps that capture its hearty, mid-century charm. We’ll walk you through preparing, cooking, and assembling this timeless dish for a flavorful result that evokes warm family memories.
Prep
Before we start cooking, we’ll prepare our components to ensure everything comes together smoothly. Begin by boiling the lasagna noodles: Fill a large stockpot with 4 quarts of salted water and bring it to a rolling boil over high heat. Add 9 lasagna noodles, stirring gently to prevent sticking, and cook for 8 to 10 minutes until al dente—tender yet firm to the bite, with a satisfying chew that promises perfect layering later.
While the noodles cook, prep the other ingredients for efficiency. Peel and finely chop 1 medium onion and 2 garlic cloves, aiming for about 1 cup of chopped onion and 2 tablespoons of minced garlic to build a robust base flavor. In a separate bowl, grate 2 cups of cheddar cheese and 1 cup of mozzarella cheese, noting that the sharp tang of cheddar adds a nostalgic depth to our Better Homes and Gardens Lasagna Recipe 1953. Drain and rinse the noodles under cold water once done, then lay them flat on a clean kitchen towel to avoid clumping—these steps set the stage for a seamless assembly with layers that hold their shape beautifully.
Cook
With our ingredients prepped, we’ll now cook the savory meat sauce that forms the heart of this classic recipe. Heat a large skillet over medium heat and add 1 tablespoon of olive oil, then brown 1 pound of ground beef for 5 to 7 minutes, breaking it up with a wooden spoon until it’s evenly crumbled and no longer pink, releasing a rich, meaty aroma that fills the kitchen.
Next, stir in the chopped onion and garlic, cooking for 2 to 3 minutes until they soften and turn translucent, infusing the mixture with a sweet, garlicky scent. Add a 28-ounce can of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and 1 teaspoon of salt, then bring the sauce to a simmer. Reduce the heat to low and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens to a velvety consistency—these flavors meld into a hearty, tangy blend that evokes the comforting essence of mid-century American cooking.
Assemble
Now it’s time to layer our lasagna in a 9×13-inch baking dish, creating a beautiful, cheesy masterpiece ready for the oven. Start by spreading 1 cup of the cooked meat sauce evenly across the bottom of the dish to prevent sticking and lock in moisture.
Layer 3 cooked lasagna noodles over the sauce, followed by half of the remaining meat sauce, 1 cup of the grated cheddar cheese, and half of a 15-ounce container of ricotta cheese (about 1 cup), dolloped in even spoonfuls for creamy pockets of flavor. Repeat with another layer of 3 noodles, the rest of the meat sauce, the remaining ricotta, and 1 cup of mozzarella cheese. Top with the final 3 noodles and sprinkle the remaining cheddar and mozzarella for a golden, bubbly finish. Cover the dish with foil and bake in a preheated 375°F oven for 25 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and lightly browned, filling your home with an irresistible, savory aroma that signals a perfectly assembled Better Homes and Gardens Lasagna Recipe 1953. Let it rest for 10 minutes before serving to allow the layers to set.
Make-Ahead Instructions
One of the timeless charms of our Better Homes and Gardens Lasagna Recipe from 1953 is its flexibility for make-ahead preparation, allowing us to simplify busy schedules while preserving that hearty, nostalgic flavor. Whether we’re planning a family gathering or a weeknight meal, these steps help us prepare the lasagna in advance without compromising its golden, bubbly finish.
Preparing the Sauce and Components Ahead
We can streamline the process by making key elements in advance. Start by cooking the meat sauce as outlined in our cooking instructions section. Once cooled, store it properly to maintain its rich, savory essence:
- Cook the sauce: Brown the ground beef, onions, and garlic in a skillet, then add crushed tomatoes and seasonings. Let it simmer until thickened, which takes about 20-30 minutes.
- Cool and store: Allow the sauce to cool completely at room temperature for 30 minutes, then transfer it to an airtight container. This prevents bacterial growth and keeps flavors intact.
- Refrigerate or freeze: For short-term storage, refrigerate the sauce for up to 3 days. For longer hold, freeze it in portions for up to 3 months. Thawing tip: Place frozen sauce in the refrigerator overnight for even defrosting.
Assembling the Lasagna in Advance
Assembling the full lasagna ahead of time lets us layer those classic flavors—tender noodles, robust sauce, and melted cheeses—without last-minute rush. Follow these steps for optimal results:
- Prepare the noodles: Boil the lasagna noodles as per the recipe, then drain and lay them flat on a baking sheet to prevent sticking.
- Layer the ingredients: In a 9×13-inch baking dish, spread a thin layer of sauce at the bottom, add noodles, more sauce, and cheeses as described. Repeat the layers until complete.
- Cover and store: Wrap the assembled lasagna tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours or freeze for up to 2 months. Pro tip: If freezing, use a freezer-safe dish to avoid breakage.
Storage and Reheating Guidelines
To ensure our lasagna retains its comforting texture and taste, we recommend the following storage durations and methods:
| Storage Method | Duration | Key Instructions |
|---|---|---|
| Refrigeration | Up to 24 hours | Keep covered in the fridge; bake directly from cold, adding 10-15 minutes to the original baking time of 30-40 minutes at 375°F. |
| Freezing | Up to 2 months | Thaw overnight in the refrigerator; bake as usual, checking for an internal temperature of 165°F to ensure it’s heated through. |
By following these Make-Ahead Instructions, we unlock the convenience of this 1953 classic, making it easier to serve up warm, layered goodness whenever we need it.
Conclusion
We’ve cherished this 1953 Better Homes and Gardens lasagna recipe for its timeless appeal and hearty flavors. It’s a dish that bridges generations, bringing families together around the table.
As we wrap up, we’re confident you’ll find joy in adapting it to your tastes. Let’s keep this classic alive in our kitchens, creating new memories with every delicious bite.
Frequently Asked Questions
What is the Better Homes and Gardens Lasagna Recipe from 1953?
The 1953 Better Homes and Gardens Lasagna Recipe is a classic mid-century American dish known for its simple, hearty flavors that evoke nostalgia. It features layers of pasta, savory meat sauce, and cheese, perfect for family dinners. This timeless recipe combines ease with comforting taste, encouraging modern tweaks while preserving its original charm.
What are the key ingredients in this lasagna recipe?
The essential ingredients include ground beef, onions, garlic, canned tomatoes, and cheeses like mozzarella and ricotta. These create a flavorful, hearty sauce layered with lasagna noodles. For adjustments, try ground turkey for a leaner option or fresh herbs for extra zest, ensuring the dish remains versatile and delicious.
Can I substitute ingredients in the Better Homes and Gardens Lasagna Recipe?
Yes, you can substitute ground beef with ground turkey for a healthier twist or use fresh herbs instead of dried ones for more flavor. These changes keep the recipe’s essence intact while accommodating dietary preferences. Always adjust seasonings to taste for the best results.
What equipment is needed to make this lasagna?
You’ll need a large stockpot for boiling noodles, a skillet for browning meat, a 9×13-inch baking dish for layering, mixing bowls, a wooden spoon, a chef’s knife, measuring cups, and a conventional oven. These tools ensure smooth preparation and even cooking for a perfect outcome.
How do I cook the Better Homes and Gardens Lasagna Recipe?
Start by boiling lasagna noodles and preparing the meat sauce with ground beef, onions, garlic, and tomatoes. Layer the sauce, noodles, and cheeses in a baking dish, then bake at 375°F until bubbly and golden, about 30-40 minutes. Let it rest before serving for easier slicing.
Can I prepare the Better Homes and Gardens Lasagna in advance?
Absolutely, make the meat sauce ahead and store it in the fridge for up to 2 days, or assemble the full lasagna and refrigerate for up to 24 hours before baking. This flexibility suits busy schedules, allowing you to enjoy fresh, warm lasagna with minimal last-minute effort.
How should I store and reheat this lasagna?
Store cooled lasagna in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, bake covered at 350°F until heated through, about 20-30 minutes, or use the microwave for individual portions. This keeps the texture moist and flavorful.