Ingredients with Measurements:
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 2 cans (15 ounces each) tomato sauce
- 2 tablespoons sugar
- 1 tablespoon dried basil leaves
- 1 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded mozzarella cheese, divided
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles, cooked and drained
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowls
- Wooden spoon
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef, Italian sausage, onion, and garlic over medium heat until the meat is no longer pink. Drain any excess fat.
3. Add the crushed tomatoes, tomato paste, tomato sauce, sugar, basil, fennel seeds, Italian seasoning, salt, and pepper to the skillet. Stir to combine and bring to a boil. Reduce heat and simmer for 30 minutes.
4. In a mixing bowl, combine 3 cups of shredded mozzarella cheese, ricotta cheese, and Parmesan cheese.
5. Spread a thin layer of the meat sauce in the bottom of the baking dish. Top with 3 lasagna noodles. Spread a layer of the cheese mixture over the noodles. Repeat layers, ending with a layer of meat sauce on top.
6. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the lasagna. Cover with aluminum foil.
7. Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving. Garnish with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
12 servings
Nutritional information:
Calories: 486
Fat: 27g
Saturated Fat: 12g
Cholesterol: 101mg
Sodium: 1287mg
Potassium: 829mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 10g
Protein: 32g
Substitutions for ingredients:
- Ground turkey can be substituted for ground beef.
- Sweet Italian sausage can be substituted for hot Italian sausage.
- Cottage cheese can be substituted for ricotta cheese.
- Fresh basil can be substituted for dried basil leaves.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach lasagna noodles instead of regular lasagna noodles.
- Add a layer of sautéed zucchini and yellow squash to the lasagna.
- Use a combination of mozzarella and provolone cheese.
Tips and tricks:
- Cook the lasagna noodles according to the package instructions and drain well.
- Use a wooden spoon to break up the meat as it cooks.
- Let the lasagna cool for 10 minutes before slicing to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Cover the lasagna with aluminum foil and bake for 25 minutes or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter.
- Garnish with chopped parsley and grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce to the meat mixture.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- Savory
- Tangy
- Cheesy
Serving suggestions:
- Serve the lasagna hot with garlic bread and a Caesar salad.
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Region: Italian