Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups Fagagna cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cans tomato sauce (15 ounces each)
- 1 can diced tomatoes (14.5 ounces)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
4. In the same skillet, sauté the onion and garlic until softened.
5. Add the tomato sauce, diced tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes.
6. In a separate bowl, mix together the Fagagna cheese, mozzarella cheese, and Parmesan cheese.
7. Spread a thin layer of the tomato sauce mixture on the bottom of the baking dish.
8. Layer the lasagna noodles on top of the sauce.
9. Spread a layer of the cheese mixture on top of the noodles.
10. Sprinkle a layer of the cooked bacon on top of the cheese.
11. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
12. Cover the baking dish with aluminum foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
14. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 41g
Protein: 34g
Sodium: 1440mg
Substitutions for ingredients:
- Fagagna cheese can be substituted with any other type of cheese, such as cheddar or Swiss.
- Bacon can be substituted with ham or sausage.
- Tomato sauce can be substituted with marinara sauce.
Variations:
- Add chopped spinach or mushrooms to the cheese mixture for added flavor and nutrition.
- Use ground beef or turkey instead of bacon for a meatier lasagna.
- Add a layer of sliced zucchini or eggplant for a vegetarian option.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft and mushy in the oven.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
- Leftover lasagna can be frozen and reheated for a quick and easy meal.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the lasagna with aluminum 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 side salad and garlic bread.
Garnishes:
Garnish with fresh basil or parsley.
Pairings:
Pair with a glass of red wine, such as Chianti or Merlot.
Suggested side dishes:
Side salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
If the lasagna is too dry, add more tomato sauce or diced tomatoes to the sauce mixture.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
Savory, cheesy, and slightly smoky from the bacon.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian