Pasta: Bergner's Lasagna by Recipe Cottage

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	Bergner's Lasagna

		1 onion, chopped 3 garlic cloves, crushed 1/4 cup olive oil 1 pound ground beef 1 pound Italian sausage meat, hot or sweet 2 tbsp sugar 1 tbsp salt 2 tsp ground black pepper 1 tsp red pepper flakes (optional) 2 tbsp basil leaves, crushed 1 tbsp oregano 1 tbsp fennel seed 1/2 cup chopped parsley 2 28-oz cans crushed tomatoes 12 oz can tomato paste 1 tbsp salt 12 lasagna noodles 15 oz Ricotta Cheese 1 egg 1/2 tsp salt 1 pound Mozzarella cheese, shredded 5 oz Parmesan cheese, grated In a 5-quart Dutch Oven over medium heat saute the onion and garlic in the olive oil until translucent. Add the sausage and beef, stir frequently until both sausage and beef are well browned. Add sugar, 1 tablespoon salt, basil, oregano, fennel, pepper, and half the parsley, mix well (some red pepper flakes can be added if you want some bite to the sauce). Add tomatoes, tomato paste, and 1/2 cup water, mashing tomatoes with a wooden spoon. Bring to a boil, reduce heat, simmer, partially covered and stirring occasionally until it thickens. (Approx. 1 1/2 hours) In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna and allow water to return to a boil, uncovered and continue stirring until they are tender. Drain and rinse under cold water. Dry lasagna on paper towels. Preheat oven to 375 F In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and 1/2 teaspoon salt, mix well. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. Layer with 3-4 of the lasagna noodles lengthwise and overlapping, to cover. Spread 1/3 of the remaining sauce and 1/2 of the ricotta cheese mixture, top with and 1/2 of the mozzarella and 1/3 of the Parmesan. Repeat layering, starting with 3-4 lasagna, 1/3 of the sauce, 1/2 of the ricotta, 1/2 mozzarella and ending with 1/3 of the Parmesan. Place remaining 3-4 lasagna, spread with remaining sauce, top with rest of the parmesan. Cover with foil and tuck it around the edges of the baking dish. Bake 25 minutes, remove foil, bake uncovered another 25 minutes or until the Lasagna begins to bubble. Extra Mozzarella can also be sprinkled on the top during this last 25 minutes with the foil off. Cool for 15 minutes prior to serving. ----Layout-----BOTTOM-UP-- 1 1/2 Cup Sauce 3-4 Noodles 1/3 Sauce 1/2 Ricotta 1/2 Mozzarella 1/3 Parmesan ------------------ 3-4 Noodles 1/3 Sauce 1/2 Ricotta 1/2 Mozzarella 1/3 Parmesan ------------------ 3-4 Noodles 1/3 Sauce 1/3 Parmesan-----TOP--- This procedure produces an excellent sauce which is worth the extra time in preparation. You can skip the sauce steps and use 5-6 cups of whatever meat sauce you want if you wish. This procedure also allows for the use of uncooked lasagna noodles (makes for easier assembly). Use hard, uncooked noodles. For thick American noodles, the assembled pan must be allowed to sit, covered with foil, in the refrigerator overnight for the noodles to soften. Before baking, let the pan come to room temperature (approx 2 hr.) and add ~15 minutes to the baking time. For thin Italian noodles, such as DeCecco, the overnight sit is NOT necessary. Add 1/4 cup water around the edges of the assembled lasagna, cover and cook at 375 F for 45 minutes, uncover (add more mozzarella if desired) and cook for another 10 minutes. Allow to cool for 15 minutes before serving.