A reader was looking for a lasagna recipe she got off a Spatini spaghetti sauce mix box.

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Myrna Miller from Pasadena, Md., was looking for a favorite recipe from the 1970s she has misplaced for making lasagna; it originally came in the Spatini spaghetti sauce mix box. Spatini sauce mix is a blend of herbs and spices to which you add either tomato paste or purée to make a quick spaghetti sauce. While it is still available for purchase online, it is no longer sold in the grocery stores.

Faith Herman from Relay, Md., sent in a recipe she had from Family Circle magazine that uses dehydrated spaghetti sauce mix, which is what Spatini is, to make what she calls a shortcut lasagna. The wonderful thing about this recipe is that you do not have to cook the noodles first.

As long as you are careful to cover the casserole tightly when baking the noodles will come out perfectly tender. This makes quite a tasty lasagna with very little trouble.

Shortcut Lasagna

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Makes 12 servings

1 tablespoon vegetable oil

1 ½ pounds ground beef

1 can (28-ounces) whole tomatoes

1 can (8-ounces) tomato sauce

2 envelopes (1.37 ounce each) dehydrated spaghetti sauce mix

Two cans (11 ½ -ounces) tomato vegetable juice (V8 or the like)

1 pound package lasagna noodles

12 ounces cottage cheese

8 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Chopped parsley

1. Heat oil in a large skillet; add meat and cook, breaking up with wooden spoon. Stir in tomatoes, tomato sauce, sauce mix, and tomato vegetable juice. Bring to a boil; lower heat and simmer for 10 minutes.

2. Cover the bottom of an oiled 13-by-9-inch baking dish with a thin layer of meat sauce. Then add a layer each of uncooked noodles, cottage cheese, and mozzarella. Repeat layers until all ingredients are used, ending with meat sauce.

3. Cover casserole tightly with heavy duty aluminum foil. Set on a jelly roll pan. Bake in a preheated 350 degree oven for 1 hour. Remove from oven; let stand 15 minutes. Remove foil and sprinkle top of lasagna with Parmesan cheese and chopped parsley. Cut into squares and serve.