Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, chopped
- 4 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
- 1/2 cup red wine
- 1/2 cup water
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1 pound fresh mozzarella cheese, sliced
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking meat sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
3. In a large skillet, cook ground beef and pork over medium-high heat until browned. Drain excess fat.
4. Add chopped onion and minced garlic to the skillet and cook until softened.
5. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper.
6. Pour in red wine and water and bring to a simmer. Let the sauce cook for 20-30 minutes until it thickens.
7. In a separate bowl, mix together grated Parmesan cheese and grated Pecorino Romano cheese.
8. To assemble the lasagna, spread a layer of meat sauce on the bottom of the baking dish.
9. Add a layer of cooked lasagna noodles on top of the meat sauce.
10. Spread a layer of the cheese mixture on top of the noodles.
11. Add another layer of meat sauce on top of the cheese.
12. Repeat layers of noodles, cheese, and meat sauce until all ingredients are used up.
13. Top the lasagna with sliced fresh mozzarella cheese.
14. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 1150mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 9g
Protein: 40g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef and pork.
- Fresh basil and oregano can be used instead of dried.
- Ricotta cheese can be used instead of the cheese mixture.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or eggplant instead of noodles for a gluten-free option.
- Add a layer of roasted vegetables such as zucchini or bell peppers.
Tips and tricks:
- Make the meat sauce ahead of time and store it in the refrigerator or freezer until ready to use.
- Cook the lasagna noodles a few hours ahead of time and store them in a bowl of cold water until ready to assemble the lasagna.
- Let the lasagna cool for 10-15 minutes before cutting and serving.
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 preheated 350°F oven for 20-25 minutes.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread.
- Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more meat sauce or a can of diced tomatoes to the layers.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
- Cook ground meat to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Conciato di San Vittore is a type of cheese made in the Basilicata region of Italy. It is a hard, aged cheese made from sheep's milk and is often used in traditional Italian dishes such as lasagna.
Flavor profiles:
This lasagna has a rich and savory flavor from the meat sauce and cheese mixture. The fresh mozzarella cheese adds a creamy and slightly tangy flavor to the dish.
Serving suggestions:
Serve the lasagna hot and fresh out of the oven with a side salad and garlic bread.
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Region: Italian