Hawaiian Lasagna Recipe from the St. Cloud Times

Wednesday, March 10, 1976

Did you know Newspapers.com is filled with delicious recipes that are easy to make' This Hawaiian Lasagna recipe from the St. Cloud Times in 1976 takes a hearty family staple, and takes it to the tropics. Using sausage and pineapple with cherries on top, this is an Italian hybrid that is easy to create and a nice change of pace.

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 Ingredients:

• 1/2 Pound Lasagne Noodles
• 1 Pound Italian Sausage
• 1 Carton (15 oz.) Ricotta Cheese
• 2 Cups Small Curd Cottage Cheese
• 2 Teaspoon Salt
• ½ Teaspoon Pepper
• ½ Teaspoon Oregano (crushed)
• ½ Teaspoon Basil (crushed)
• 1 Can Crushed Pineapple - 20 oz. - (drained)
• 1 Can Pineapple Rings- 4oz. -  (drained)
• Maraschino Cherries

Directions:

• Cook lasagne noodles in a pot full of boiling salted water (1 gallon water plus 2 tablespoons salt)
• In a separate pan, add sausage and mix until fully cooked
• Place ricotta cheese and cottage cheese into another bowl
• Add salt, pepper, oregano and basil into the same bowl
• Mix well to create cheese blend
• Layer the noodles into a rectangle baking dish
• Add cheese blend on top
• Add sausage and crushed pineapple
• Layer the noodles
• Add cheese blend, sausage and pineapple
• Layer the remaining noodles
• Add remaining cheese
• Place pineapple rings on top of noodles
• Add cherries on top of pineapple rings