Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can tomato sauce (15 ounces)
- 1 can diced tomatoes (14.5 ounces)
- 1/4 cup red wine
- 1/4 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Cacio Ubriaco cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Aluminum foil
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 over medium heat until browned. Add onion and garlic and cook until onion is translucent.
4. Add tomato sauce, diced tomatoes, red wine, beef broth, salt, black pepper, basil, oregano, and thyme. Simmer for 10 minutes.
5. In a bowl, mix together Parmesan cheese, Pecorino Romano cheese, Cacio Ubriaco cheese, and ricotta cheese.
6. Spread a layer of meat sauce on the bottom of the baking dish. Top with a layer of lasagna noodles.
7. Spread a layer of cheese mixture over the noodles. Top with a layer of shredded mozzarella cheese.
8. Repeat layers until all ingredients are used up, ending with a layer of meat sauce and shredded mozzarella cheese.
9. Cover with aluminum foil and bake for 25 minutes.
10. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
11. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 540
Fat: 27g
Saturated Fat: 14g
Cholesterol: 120mg
Sodium: 1070mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 7g
Protein: 37g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Red wine can be substituted with beef broth or vegetable broth.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use different types of cheese, such as fontina or gouda.
- Add spinach or kale to the cheese mixture.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before cutting into it, as this will help it hold its shape.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat, place lasagna in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve lasagna on a large platter with a sprinkle of fresh herbs, such as basil or parsley.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese and a drizzle of olive oil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or beef broth to the meat sauce.
- If the lasagna is too wet, let it cool for a few minutes before serving.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Cacio Ubriaco cheese is a type of Italian cheese that is soaked in red wine during the aging process. This gives the cheese a unique flavor and color.
Flavor profiles:
This lasagna has a rich and savory flavor, with hints of tomato, herbs, and red wine. The cheese mixture adds a creamy and tangy element, while the mozzarella cheese adds a gooey and melty texture.
Serving suggestions:
Serve this lasagna as a main course for a family dinner or special occasion.
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Region: Italian