Ingredients with Measurements:
- 4 medium zucchinis, sliced lengthwise into thin strips
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped dittander leaves
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
4. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well and let simmer for 10 minutes.
5. Add chopped dittander leaves to the skillet and stir well.
6. In a separate bowl, mix together ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
7. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the baking dish.
8. Add a layer of zucchini slices on top of the meat sauce.
9. Spread a layer of the cheese mixture on top of the zucchini slices.
10. Repeat layers of meat sauce, zucchini slices, and cheese mixture until all ingredients are used up.
11. Cover the baking dish with foil and bake for 45 minutes.
12. Remove foil and bake for an additional 15 minutes, or until cheese is golden brown and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Dried dittander leaves can be substituted with dried basil or parsley.
Variations:
- Add sliced mushrooms to the meat sauce for extra flavor.
- Use sliced eggplant instead of zucchini for a different twist on the recipe.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of zucchini.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh dittander leaves.
Garnishes:
Fresh dittander leaves
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Side salad and garlic bread
Troubleshooting advice:
- If the lasagna is too watery, let it cool for a few minutes before slicing.
- If the cheese on top is not golden brown and bubbly, broil for a few minutes until desired color is achieved.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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