Ingredients with Measurements:
- 1 pound of lasagna noodles
- 1 pound of ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of crushed tomatoes
- 1 can of tomato sauce
- 2 tablespoons of tomato paste
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of water
- 1 pound of Canestrato d'Aspromonte cheese, grated
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking beef and onions
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 until beef is browned and onion is tender. Drain excess fat.
4. Add crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, pepper, and water to the skillet. Stir to combine and bring to a simmer. Let simmer for 10 minutes.
5. In a separate bowl, mix together Canestrato d'Aspromonte cheese, ricotta cheese, Parmesan cheese, eggs, and parsley.
6. Spread a thin layer of the meat sauce on the bottom of the baking dish.
7. Layer noodles on top of the sauce, then spread a layer of the cheese mixture on top of the noodles.
8. Repeat layers of sauce, noodles, and cheese mixture until all ingredients are used up, ending with a layer of cheese mixture on top.
9. Cover the baking dish with foil and bake for 25 minutes.
10. 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: 540
Fat: 28g
Saturated Fat: 16g
Cholesterol: 170mg
Sodium: 1100mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 7g
Protein: 36g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or Italian sausage.
- Canestrato d'Aspromonte cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach lasagna noodles for a healthier option.
- Add a layer of sautéed zucchini or eggplant between the layers of noodles and cheese mixture.
Tips and tricks:
- To prevent the lasagna from sticking to the foil, spray the foil with cooking spray before covering the baking dish.
- Let the lasagna cool for 10-15 minutes before cutting into it to prevent it from falling apart.
- Leftover lasagna can be frozen for up to 3 months.
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:
Serve lasagna on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with additional grated Parmesan cheese and fresh basil leaves.
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 tomato sauce or water to the meat sauce.
- If the lasagna is too watery, let it bake for an additional 10-15 minutes uncovered.
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:
Canestrato d'Aspromonte cheese is a traditional Italian cheese made from sheep's milk in the Aspromonte mountains of Calabria. It has a sharp, tangy flavor and is often used in pasta dishes.
Flavor profiles:
This lasagna is savory and cheesy with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian