Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup water
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package directions. Drain and set aside.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
4. Add the crushed tomatoes, tomato paste, salt, basil, oregano, black pepper, red pepper flakes, and water to the skillet. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. In a mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, eggs, and parsley.
6. Spread a thin layer of the meat sauce in the bottom of the baking dish. Arrange a layer of lasagna noodles over the sauce. Spread a layer of the cheese mixture over the noodles. Repeat the layers, ending with a layer of meat sauce on top.
7. Sprinkle the remaining 1 cup of mozzarella cheese over the top of the lasagna.
8. Cover the baking dish with foil and bake for 25 minutes. 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:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 14g
Cholesterol: 150mg
Sodium: 1050mg
Carbohydrates: 36g
Fiber: 3g
Sugar: 8g
Protein: 38g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach lasagna noodles instead of regular lasagna noodles.
- Add a layer of sliced zucchini or eggplant to the lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, or slightly firm, so they hold up in the lasagna.
- Let the lasagna cool for a few minutes before slicing and serving.
- 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 3 days.
Reheating instructions:
To reheat leftover lasagna, cover with foil and bake in a 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle with additional Parmesan cheese and chopped fresh basil.
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 water to the meat sauce.
- If the lasagna is too watery, let it cool for a few minutes before slicing and serving.
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:
Cimbro-Style Lasagna is a traditional Italian dish that originated in the Cimbrian region of Italy. It is known for its rich meat sauce and layers of cheese and pasta.
Flavor profiles:
Cimbro-Style Lasagna is savory and hearty, with a rich tomato sauce and layers of creamy cheese.
Serving suggestions:
Serve Cimbro-Style Lasagna as a main course for dinner or as a dish for a potluck or party.
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