Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound Italian sausage, casings removed
- 1 large 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
- 1/4 teaspoon red pepper flakes
- 1 container (15 ounces) ricotta cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain and set aside.
3. In a skillet, cook the sausage over medium heat until browned, breaking it up with a wooden spoon. Add the onion and garlic and cook until softened.
4. Add the crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes. Simmer for 10 minutes.
5. In a mixing bowl, combine the ricotta cheese, egg, and parsley.
6. Spread a thin layer of the tomato sauce on the bottom of the baking dish. Arrange a layer of lasagna noodles on top.
7. Spread half of the ricotta mixture over the noodles, followed by a layer of the tomato sauce and a sprinkle of mozzarella and Parmesan cheese.
8. Repeat the layers, ending with a layer of noodles topped with the remaining tomato sauce and mozzarella and Parmesan cheese.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 550
- Fat: 29g
- Carbohydrates: 40g
- Protein: 31g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the Italian sausage.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add sliced mushrooms to the sauce.
- Use spinach or kale instead of parsley in the ricotta mixture.
- Add a layer of sliced zucchini or eggplant.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming mushy.
- Let the lasagna cool for a few minutes before serving to make it easier to slice.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
- To reheat, cover the lasagna with foil and bake in a 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of water to the sauce.
- If the lasagna is too watery, let it rest for a few minutes before serving to allow the excess liquid to be absorbed.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Lasagna is a traditional Italian dish that has been around for centuries. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
- Savory, cheesy, and slightly spicy
Serving suggestions:
- Serve the lasagna with a side of garlic bread and a Caesar salad.
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Region: Italian