Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 2 cups water
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 16 ounces shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat sauce
- Mixing bowl for ricotta mixture
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is no longer pink. Drain excess fat.
3. Add crushed tomatoes, tomato paste, water, basil, parsley, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. While the meat sauce is simmering, cook lasagna noodles according to package instructions. Drain and rinse with cold water.
5. In a mixing bowl, combine ricotta cheese, egg, oregano, and Parmesan cheese.
6. Spread a thin layer of meat sauce on the bottom of the baking dish. Arrange 3 lasagna noodles on top of the sauce.
7. Spread half of the ricotta mixture over the noodles, then sprinkle with 1/3 of the shredded mozzarella cheese.
8. Repeat layers of meat sauce, noodles, ricotta mixture, and mozzarella cheese.
9. Top with a final layer of meat sauce and remaining mozzarella cheese.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 541
Fat: 29g
Saturated Fat: 16g
Cholesterol: 138mg
Sodium: 1265mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 8g
Protein: 41g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Cottage cheese can be substituted for ricotta cheese.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or zucchini instead of noodles for a low-carb option.
- Add a layer of cooked and crumbled Italian sausage to the meat sauce.
Tips and tricks:
- Be sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Let the lasagna cool for a few minutes before serving to allow it to set up.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat, cover with foil and bake at 350°F for 20-30 minutes, or until heated through.
Presentation ideas:
Serve with a side salad and garlic bread.
Garnishes:
Sprinkle with fresh parsley or basil before serving.
Pairings:
Serve with a glass of red wine, such as Chianti.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or water to the meat sauce.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
- Be sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve hot and bubbly straight from the oven.
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Taste: Savory, Rich, Meaty, Cheesy, Tomato, Herbal, Tomato-Y