Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 pound Caciocavallo Abruzzese cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups ricotta cheese
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat and sauce
- Mixing bowl for cheese mixture
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 meat is browned and onion is tender. Drain excess fat.
4. Add crushed tomatoes, tomato paste, salt, basil, oregano, black pepper, and water to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. In a mixing bowl, combine shredded Caciocavallo Abruzzese cheese, grated Parmesan cheese, ricotta cheese, beaten eggs, and chopped parsley.
6. Spread a thin layer of meat sauce on the bottom of the baking dish. Arrange a layer of cooked lasagna noodles on top.
7. Spread a layer of the cheese mixture over the noodles. Repeat layers of meat sauce, noodles, and cheese mixture until all ingredients are used up.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
10. Let lasagna cool for 10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 542
- Fat: 26g
- Carbohydrates: 43g
- Protein: 34g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or Italian sausage.
- Caciocavallo Abruzzese cheese can be substituted with provolone or mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers to the meat sauce for added flavor and nutrition.
- Use spinach or whole wheat lasagna noodles for a healthier option.
- Add a layer of sliced zucchini or eggplant for a vegetarian option.
Tips and tricks:
- Make sure to drain excess fat from the meat before adding the tomato sauce.
- Use a sharp knife to cut through the lasagna layers for easier serving.
- Let the lasagna cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
- Garnish with fresh parsley or basil leaves for added color and flavor.
- Serve with a side salad or garlic bread for a complete meal.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- Serve with a side salad or garlic bread.
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 mixture.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the sauce to thicken.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Caciocavallo Abruzzese cheese is a traditional cheese from the Abruzzo region of Italy. It is made from cow's milk and has a sharp, tangy flavor.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian