Ingredients with Measurements:
- 1 pound Canestrato Vacchino cheese, grated
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Mixing bowls
- Wooden spoon
- Cheese grater
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 beef is browned and onion is tender. Drain excess fat.
4. Add crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and parsley.
6. In a 9x13 inch baking dish, spread a layer of meat sauce on the bottom.
7. Add a layer of lasagna noodles on top of the meat sauce.
8. Spread a layer of the cheese mixture on top of the noodles.
9. Repeat layers of meat sauce, noodles, and cheese mixture until all ingredients are used up.
10. Top with a layer of Canestrato Vacchino cheese.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 630
Fat: 34g
Saturated Fat: 18g
Cholesterol: 147mg
Sodium: 1200mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 9g
Protein: 42g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Fresh herbs can be substituted for dried herbs.
- Pecorino Romano cheese can be substituted for Parmesan cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach lasagna noodles for a healthier option.
- Add chopped sun-dried tomatoes to the cheese mixture.
Tips and tricks:
- Make sure to drain excess fat from the ground beef before adding the tomato sauce.
- Let the lasagna cool for 10-15 minutes before serving to allow it to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Cover lasagna with foil and bake for 20-25 minutes or until heated through.
Presentation ideas:
- Serve lasagna on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
- Red pepper flakes
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If lasagna is too dry, add more tomato sauce or a splash of water to the meat sauce.
- If lasagna is too wet, make sure to drain excess liquid from the meat sauce.
Food safety advice:
- Make sure to cook ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.
- Canestrato Vacchino cheese is a hard cheese made from cow's milk that is commonly used in Italian cuisine.
Flavor profiles:
- Savory
- Cheesy
- Tomatoey
Serving suggestions:
- Serve lasagna with a glass of red wine for a classic Italian meal.
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Region: Italian