Grandma’s Lasagna

Grandma’s Lasagna

In the 1960s and 70s, most of our family parties included the Berg family.  Tom, Evie, and their daughter Donna were always there.  Their son Tommy was serving in the military, so we didn’t see him and his wife Linda as often, but all of the Bergs have always felt like a part of our family.  Grandma’s Lasagna recipe actually came from Donna Berg sometime in the 1970s.  Donna served this at a birthday party and it was such a hit that our family has since used this lasagna recipe exclusively.


INGREDIENTS
Lasagna:
⅓ cup onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 lb ground chuck beef
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup water
½ tsp oregano
fresh ground pepper to taste
1 tsp salt
½ tsp basil
1 whole clove, crushed
2 cups ricotta or cottage cheese (or 1 cup of each)
½ cup Parmesan cheese, shredded
8 oz mozzarella cheese, sliced
8 oz lasagna noodles, prepared

Besciamella:
¼ cup butter
¼ cup flour
2 cups milk
¼ tsp onion powder
¼ tsp salt
¼ tsp pepper
small pinch nutmeg


DIRECTIONS
Lasagna:
Sauté onion and garlic in oil until tender; add meat and brown.  Add tomato sauce, tomato paste, water, and seasonings and simmer covered for 30 minutes.

Place ½ of the cooked lasagna noodles in the bottom of a buttered 9×13 pan.  Spread ½ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna,  Cover with ½ of the meat sauce.  Repeat layers.  Bake at 350° for 45 minutes.

Besciamella:
Thoroughly heat butter and flour.  Whisk in remaining ingredients; cook until thickened.

Slice and serve lasagna topped with besciamella.