Ingredients with Measurements:
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of tomato sauce (15 ounces)
- 1 can of diced tomatoes (14.5 ounces)
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 1 package of lasagna noodles (16 ounces)
- 1 container of ricotta cheese (15 ounces)
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Stir in the tomato sauce, diced tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes.
5. In a separate bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella cheese, and grated Parmesan cheese.
6. To assemble the lasagna, spread a layer of the meat sauce on the bottom of the baking dish. Add a layer of lasagna noodles on top of the sauce. Spread a layer of the cheese mixture on top of the noodles. Repeat the layers until all ingredients are used, ending with a layer of meat sauce on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the lasagna. Bake for an additional 25 minutes or until the cheese is melted and bubbly.
9. Let the 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: 496
Fat: 24g
Carbohydrates: 35g
Protein: 34g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale instead of lasagna noodles for a low-carb option.
- 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 so they don't become mushy in the oven.
- Let the lasagna cool for 10 minutes before serving so it can set and be easier to cut.
- Leftover lasagna can be frozen for up to 2 months.
Storage instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Garnish the lasagna with fresh basil leaves or chopped parsley.
Pairings:
Pair the lasagna with a glass of red wine, such as a Chianti or Sangiovese.
Suggested side dishes:
Serve the lasagna with a side salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or diced tomatoes to the meat sauce.
- If the lasagna is too watery, make sure to drain the diced tomatoes before adding them to the meat sauce.
Food safety advice:
Make sure to cook the ground beef 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 believed to have originated in Naples, Italy, and was originally made with layers of pasta, cheese, and meat.
Flavor profiles:
The Colaz Lasagna is a savory and hearty dish with layers of meat sauce, cheese, and pasta. The tomato sauce is seasoned with dried basil and oregano, giving it a slightly sweet and earthy flavor.
Serving suggestions:
Serve the Colaz Lasagna with a side salad and garlic bread for a complete meal.
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