Ingredients with Measurements:
- 2 large eggplants, sliced lengthwise
- 1 lb. ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) crushed tomatoes
- 1 can (6 oz.) tomato paste
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 cup water
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- Olive oil
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
- Mixing bowls
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, brown the ground beef over medium-high heat. Drain the fat and set aside.
3. In the same skillet, sauté the onion and garlic until soft and fragrant.
4. Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, red pepper flakes, and water. Stir well and bring to a simmer.
5. Reduce heat to low and let the sauce simmer for 20 minutes.
6. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, shredded mozzarella cheese, eggs, and chopped parsley. Mix well.
7. Brush the sliced eggplants with olive oil and grill or broil them until tender and lightly browned.
8. In a 9x13 inch baking dish, spread a layer of the tomato sauce on the bottom.
9. Add a layer of grilled eggplant slices on top of the sauce.
10. Spread a layer of the cheese mixture over the eggplant.
11. Repeat the layers of sauce, eggplant, and cheese until all ingredients are used up.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 464
Fat: 29g
Carbohydrates: 18g
Protein: 32g
Sodium: 1038mg
Sugar: 9g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add sliced mushrooms to the tomato sauce.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the ground beef.
Tips and tricks:
- To make the eggplant slices more tender, sprinkle them with salt and let them sit for 30 minutes before grilling or broiling.
- Use a mandoline slicer to slice the eggplant evenly.
- Let the lasagna cool for 10-15 minutes before serving to allow the cheese to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad
Suggested side dishes:
Roasted vegetables, steamed broccoli
Troubleshooting advice:
- If the lasagna is too watery, let it cool for a few minutes before serving.
- If the cheese is not melted enough, broil the lasagna for a few minutes until the cheese is bubbly.
Food safety advice:
- Make sure to cook the ground beef thoroughly to an internal temperature of 160°F.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
Savory, cheesy, tangy
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad.
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Region: Italian