Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1 pound Cacio di Vacca Bianca cheese, thinly sliced
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 instructions. Drain and set aside.
3. In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Stir to combine and bring to a simmer. Simmer for 10 minutes.
5. In a small bowl, mix together Parmesan and Pecorino Romano cheeses.
6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the baking dish. Top with a layer of lasagna noodles, followed by a layer of Cacio di Vacca Bianca cheese slices. Sprinkle with the Parmesan and Pecorino Romano cheese mixture. Repeat layers until all ingredients are used, ending with a layer of meat sauce and cheese.
7. Cover the baking dish with aluminum foil and 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.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 590
- Fat: 27g
- Carbohydrates: 46g
- Protein: 39g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Cacio di Vacca Bianca cheese can be substituted with mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce for extra flavor.
- Use spinach lasagna noodles for a healthier option.
- Add a layer of roasted vegetables, such as zucchini or eggplant, to the lasagna.
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 10 minutes before slicing to allow the cheese 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 aluminum foil and bake in a preheated 350°F oven for 20-25 minutes, or until heated through.
Presentation Ideas:
- Serve the 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 fresh herbs.
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 a little extra tomato sauce or beef broth to the meat sauce.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
- Cacio di Vacca Bianca cheese is a traditional Italian cheese made from cow's milk.
Flavor Profiles:
- This lasagna has a rich and savory flavor, with a combination of beef, tomato sauce, and cheese.
Serving Suggestions:
- Serve hot and enjoy as a main course for dinner.
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Region: Italian