Italian > Lasagna

Capra Lasagna with Spinach and Ricotta Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. ground Capra (goat meat)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) crushed tomatoes
- 2 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 lb. fresh spinach, chopped
- 1 lb. ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat and vegetables
- Mixing bowl for ricotta cheese

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 Capra over medium-high heat until browned. Add onion and garlic and cook until softened.

4. Add crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes to the skillet. Bring to a simmer and cook for 10 minutes.

5. In a mixing bowl, combine spinach and ricotta cheese.

6. Spread a thin layer of the Capra sauce on the bottom of the baking dish.

7. Arrange 4 lasagna noodles on top of the sauce.

8. Spread half of the spinach and ricotta mixture on top of the noodles.

9. Spread a third of the Capra sauce on top of the spinach and ricotta mixture.

10. Sprinkle 1 cup of shredded mozzarella cheese on top of the sauce.

11. Repeat layers with 4 lasagna noodles, remaining spinach and ricotta mixture, another third of the Capra sauce, and 1 cup of shredded mozzarella cheese.

12. Top with remaining 4 lasagna noodles, remaining Capra sauce, and 1 cup of shredded mozzarella cheese.

13. Sprinkle grated Parmesan cheese on top.

14. Cover with foil and bake for 25 minutes.

15. 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: 440
Fat: 23g
Saturated Fat: 12g
Cholesterol: 100mg
Sodium: 1030mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 7g
Protein: 30g

Substitutions for ingredients:
- Ground beef or turkey can be substituted for Capra.
- Frozen spinach can be substituted for fresh spinach.
- Cottage cheese can be substituted for ricotta cheese.

Variations:
- Add sliced mushrooms to the Capra sauce.
- Use a combination of mozzarella and provolone cheese.
- Add a layer of roasted red peppers.

Tips and tricks:
- Be sure to drain excess liquid from the spinach and ricotta mixture to prevent a watery lasagna.
- Let the lasagna sit for 10-15 minutes before serving to allow it to set.

Storage instructions:
- Leftovers can be stored 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 with a side salad and garlic bread.
- Garnish with fresh basil leaves.

Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese

Pairings:
- Chianti or Sangiovese wine

Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables

Troubleshooting advice:
- If lasagna is too watery, try draining excess liquid from the Capra sauce before assembling the lasagna.

Food safety advice:
- Be sure to cook Capra to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.

Flavor profiles:
- Savory, cheesy, and slightly spicy.

Serving suggestions:
- Serve hot and bubbly straight from the oven.

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Region: Italian

Taste: Savory, Creamy, Cheesy, Garlicky, Herby, Rich