Lasagna hasn’t changed much from this 1960 recipe, and this one is fantastic. It calls for a lot of old-fashioned kitchen time, but it’s worth it.

You’ll need:

1 lb. ground beef
Olive oil
2 cloves garlic, finely chopped
1 package onion soup mix
1 No. 1 can (that’s 8-9 oz.) tomato sauce
1 No. ½ can (that’s 6-8 oz.) tomato paste
½ tsp. salt
½ tsp. sugar
1 tsp oregano
½ tsp. pepper
Water
1 package lasagna noodles
¾-1 lb. mozzarella cheese, grated
8 oz. ricotta cheese
Grated parmesan cheese

Brown beef in 4 Tbsp. oil; add garlic, onion soup mix, tomato sauce, tomato paste, salt, sugar, oregano, pepper and 1½ cups water. Stir well, cover, and simmer for 30 minutes.

While simmering, cook noodles according to package instructions. Remove noodles; coat individually with olive oil and set aside.

Place 2 Tbsp. of the meat sauce in a casserole dish; add layer of noodles, layer of mozzarella cheese, layer of ricotta cheese. Sprinkle with parmesan cheese; add another layer of meat sauce. Repeat with another layer of noodles, mozzarella, ricotta, parmesan and meat sauce.

Add final layer of noodles; add a final layer of meat sauce on top. Sprinkle with parmesan cheese. Cover with foil; bake in a slow moderate oven (that’s 325° F) for 50-60 minutes.

Dig in! (But please wait until the host does.)