Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1 egg
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 ounces Gamalost cheese, crumbled
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking beef and onion
- Mixing bowl for ricotta mixture
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and water to the skillet. Stir to combine and bring to a boil. Reduce heat and simmer for 10 minutes.
5. In a mixing bowl, beat egg and stir in ricotta cheese.
6. Spread 1 cup of the meat sauce in the bottom of the baking dish. Layer 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Crumble half of the Gamalost cheese over the top.
7. Repeat layers, starting with 1 cup of meat sauce and ending with remaining mozzarella, Parmesan, and Gamalost cheeses.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
9. Let lasagna stand for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 529
Fat: 28g
Saturated Fat: 15g
Cholesterol: 135mg
Sodium: 1003mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 8g
Protein: 39g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Gamalost cheese can be substituted with blue cheese or feta cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale instead of lasagna noodles for a low-carb option.
- Add sliced black olives or diced bell peppers to the meat sauce.
Tips and tricks:
- Make sure to drain excess fat from the ground beef before adding the tomato sauce.
- Let the lasagna stand for 10 minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Cover lasagna with foil and bake for 20-25 minutes or until heated through.
Presentation ideas:
- Serve lasagna on a large platter with a side salad and garlic bread.
Garnishes:
- Sprinkle chopped fresh parsley or basil over the top of the lasagna before serving.
Pairings:
- Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add a little more water to the meat sauce.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
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:
- Gamalost cheese is a traditional Norwegian cheese made from sour milk.
Flavor profiles:
- Savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve hot with a side salad and garlic bread.
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Region: Norwegian