This lasagna recipe is taken from North Lambton Rest Home Cook Book 20th Anniversary 1970 – 1990 “Our Best to You” and was submitted by Bernice (Johnson) Hunter.
Bernice Johnson was born in Enniskillen Township, Lambton County on 29 December 1936, she was one of three children born to Richard Charles and Martha Jennette “Nettie” (Dobbin) Johnson.
In 1955 she married Richard “Dick” Hunter the son of Roy Sterling and Eva Araminta “Mint” (Bailey) Hunter. Bernice and Dick had children – four sons, two daughters and several grandchildren.
Bernice and Dick worked on their farm and Bernice also worked for The Township of Enniskillen and later for the Corporation of the County of Lambton in the Personnel Department. She was also a member of the Inwood United Church Women. When not working you could find the Hunters at #PetroliaSilverStick as well as many other hockey arenas in the area. You may have heard of their sons Dave, Dale, and Mark who all had successful NHL careers, and their granddaughter Meghan who is a trailblazer for women in hockey.
Bernice passed away on Tuesday, August 31, 1993 and was laid to rest in the Hillsdale Cemetery, Petrolia.
Bernice Hunter's Lasanga
- 1 lb. (500 g) ground beef
- 2 – 28 oz. (796 ml) cans canned tomatoes
- 7 ½ oz. (213 ml) tomato sauce
- ¼ tsp (1 ml) garlic salt
- 1 envelope spaghetti sauce mix
- 1 c. (250 g) cottage cheese
- 1 egg
- ½ c. (125 ml) grated Parmesan cheese
- 6 oz. (170 g) Mozzarella cheese, shredded
- 8 oz. (225g) wide lasagna noodles, raw
There is no precooking of noodles.
Brown beef in frying pan. Break up any lumps. Add tomatoes, sauce, garlic and spaghetti sauce mix. Bring to boil and simmer slowly for 10 minutes. Put some sauce mixture on bottom of 9 x 13 inch (22cm x 33 cm) pan; just enough to keep noodles from resting on bottom of pan.
In small mixing bowl, mix cottage cheese, egg and Parmesan cheese.
To Assemble, layer:
- Bit of meat sauce
- Layer of raw noodles
- 1⁄3 of meat sauce
- ½ of cottage cheese mixture
- Layer of raw noodles
- 1⁄3 of meat sauce
- ½ of cottage cheese mixture
- 1⁄3 of meat sauce
- All Mozzarella cheese
Cover tightly with foil. Bake in 350-degree F. (180-degree C) oven for one hour or more, until noodles are tender. Let stand for 10 minutes before serving.
YIELD: Eight generous or twelve average servings.
Whether served for a meal or a sumptuous late-night snack, this is one of the best freezer foods to have on hand.
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