Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, 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
- 1/2 cup water
- 1 egg
- 1 container (15 ounces) 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 onions
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned and onions are translucent.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and water to the skillet. Stir to combine and bring to a simmer. Reduce heat and let simmer for 10 minutes.
5. In a separate bowl, beat the egg and mix in the ricotta cheese.
6. Spread a thin layer of the meat sauce on the bottom of the baking dish.
7. Arrange a layer of lasagna noodles on top of the sauce.
8. Spread half of the ricotta mixture over the noodles.
9. Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
10. Spoon a layer of meat sauce over the cheese.
11. Repeat layers of noodles, ricotta mixture, mozzarella cheese, and meat sauce until all ingredients are used, ending with a layer of meat sauce.
12. Sprinkle Parmesan cheese over the top of the lasagna.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 532
Fat: 24g
Carbohydrates: 43g
Protein: 36g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be used in place of mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale in the ricotta mixture.
- Substitute zucchini or eggplant for the lasagna noodles.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become mushy in the oven.
- Let the lasagna cool for a few minutes before serving to make it easier to cut.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat lasagna, place it in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle chopped fresh parsley over the top of the lasagna before serving.
Pairings:
Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more water to the meat sauce.
- If the lasagna is too watery, let it cook for a few more minutes in the oven.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and meat sauce.
Flavor profiles:
This lasagna has a rich and savory flavor from the meat sauce, with a creamy and cheesy texture from the ricotta and mozzarella cheeses.
Serving suggestions:
Serve the lasagna with a side salad and garlic bread for a complete meal.
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