Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 egg
- 1 container (15 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat and sauce
- Mixing bowl for ricotta cheese mixture
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a skillet, cook ground beef, onion, and garlic over medium heat until meat is browned and onion is tender. Drain excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and water to the skillet. Bring to a simmer and let cook for 10 minutes.
5. In a mixing bowl, beat egg and mix in ricotta cheese.
6. In the baking dish, spread a thin layer of the meat sauce on the bottom.
7. Layer noodles on top of the sauce, followed by a layer of the ricotta mixture, a layer of mozzarella cheese, and a layer of the meat sauce.
8. Repeat layers until all ingredients are used up, ending with a layer of meat sauce.
9. Sprinkle Parmesan cheese on top of the lasagna.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 36g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
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:
- Boil the noodles until they are al dente, or slightly firm, so they don't become too mushy when baked.
- Let the lasagna cool for 10-15 minutes before slicing and serving to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the lasagna with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Sprinkle chopped fresh basil or parsley on top of the lasagna before serving.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more water to the meat sauce.
- If the lasagna is too watery, let it bake for an additional 10-15 minutes to allow the excess liquid to evaporate.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and meat sauce.
Flavor profiles:
This lasagna is savory and hearty, with a rich tomato sauce and layers of creamy ricotta cheese and melted mozzarella cheese.
Serving suggestions:
Serve the lasagna with a glass of red wine and a side salad for a complete meal.
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