Lasagna (Bergs)

A traditional family lasagna layered with a slowly simmered beef and tomato sauce, wide curly-edged noodles, mozzarella, ricotta and creamy béchamel. A generous layer of Parmesan finishes the casserole before baking until hot, bubbling and golden.

Lasagna (Berg)

Servings: About 8–10
Prep Time: About 45 minutes, plus sauce simmering
Cook Time: Several hours for the sauce, plus 45 minutes baking

Ingredients:

Meat Sauce:

• 1 onion, chopped
• 1 large garlic clove, minced
• 2 pounds ground beef
• 1 large can tomatoes
• 1 large can tomato sauce
• 1 can tomato paste
• 1–2 cups liquid, using a combination of wine and water
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon anise seed
• 1 teaspoon Italian herb seasoning
• 1 bay leaf
• 1 package Lawry’s Spaghetti Sauce Mix

For the Lasagna:

• 1 pound mozzarella cheese, sliced
• Parmesan cheese, for layering and topping
• 4–6 ounces ricotta cheese
• 1 box wide, curly-edged lasagna noodles
• 2–3 cups béchamel sauce
• Butter, for the casserole dish

Instructions:

1. In a large heavy pot, brown the ground beef with the chopped onion and garlic.
2. Add the tomatoes, tomato sauce, tomato paste, wine-and-water mixture, sugar, salt, pepper, anise seed, Italian herb seasoning, bay leaf and spaghetti sauce mix.
3. Reduce the heat and allow the sauce to cook slowly for several hours, stirring occasionally. Remove the bay leaf before assembling the lasagna.
4. Preheat the oven to 350°F.
5. Cook the lasagna noodles according to the package directions until tender. Drain and arrange the noodles on paper towels to remove excess moisture.
6. Generously butter a large casserole dish.
7. Arrange a layer of lasagna noodles over the bottom of the dish.
8. Top with a layer of sliced mozzarella, followed by a layer of ricotta.
9. Cover with a layer of the meat and tomato sauce, then drizzle some of the béchamel over the sauce.
10. Continue layering the noodles, mozzarella, ricotta, meat sauce and béchamel in the same manner.
11. Finish the lasagna with béchamel and sprinkle generously with Parmesan cheese.
12. Bake at 350°F for 45 minutes, until heated through and bubbling.
13. Let the lasagna rest briefly before slicing and serving.

Tip: Allowing the meat sauce to simmer slowly for several hours develops the flavor that distinguishes this family recipe. Letting the finished lasagna rest for about 15 minutes after baking will also make it easier to cut into neat portions.

Source: Berg Family Recipe