Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Caprino del Cilento cheese, crumbled
- 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
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking beef and onions
- Mixing bowls
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 any excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
5. In a mixing bowl, combine Caprino del Cilento cheese, ricotta cheese, and Parmesan cheese.
6. Spread a thin layer of the meat sauce on the bottom of the baking dish.
7. Place 3 lasagna noodles on top of the sauce.
8. Spread 1/3 of the cheese mixture on top of the noodles.
9. Repeat layers of meat sauce, noodles, and cheese mixture two more times.
10. Top with shredded mozzarella cheese.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
13. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 590
Fat: 32g
Carbohydrates: 38g
Protein: 37g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of crumbled cheese can be used instead of Caprino del Cilento cheese.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach lasagna noodles instead of regular lasagna noodles.
- 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 minutes before serving to allow it to set.
Storage instructions:
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
- To freeze, wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
Reheating instructions:
- To reheat, remove plastic wrap and aluminum foil. Cover with foil and bake at 350°F for 30 minutes or until heated through.
Presentation ideas:
- Serve lasagna on a large platter with a side salad.
- Garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Red wine
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If lasagna is too dry, add more tomato sauce to the meat mixture.
- If lasagna is too wet, drain excess liquid from the meat mixture.
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 originated in Naples.
Flavor profiles:
- Savory
- Cheesy
- Tomato-y
Serving suggestions:
- Serve hot with a side salad and garlic bread.
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Region: Italian