Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking beef and onion
- Mixing bowl
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 excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper to the skillet. Stir to combine and simmer for 10 minutes.
5. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, eggs, and parsley. Mix well.
6. Spread a thin layer of the meat sauce in the bottom of the baking dish. Layer noodles, meat sauce, and cheese mixture in the dish, repeating until all ingredients are used up.
7. Top with remaining mozzarella cheese.
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 cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 536
Fat: 26g
Saturated Fat: 13g
Cholesterol: 152mg
Sodium: 1053mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 8g
Protein: 37g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale in the cheese mixture.
- Add sliced black olives to the top of the lasagna before baking.
Tips and tricks:
- Make sure to drain excess fat from the ground beef before adding the tomato sauce.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place lasagna in a microwave-safe dish and heat on high for 1-2 minutes or until heated through. Alternatively, place lasagna in a baking dish and cover with foil. Bake at 350°F 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 on top of the lasagna before serving.
Pairings:
Pair lasagna with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Serve lasagna with a side salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
If the lasagna is too dry, add a little bit of water or tomato sauce to the meat mixture. If the lasagna is too wet, reduce the amount of tomato sauce in the meat mixture.
Food safety advice:
Make sure to cook ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Giacobin de Zena Lasagna is a traditional Italian dish that originated in the city of Genoa. It is named after the Giacobin neighborhood in Genoa and is known for its rich tomato sauce and cheesy layers.
Flavor profiles:
Giacobin de Zena Lasagna is a savory and hearty dish with flavors of tomato, beef, and cheese.
Serving suggestions:
Serve lasagna with a side salad and garlic bread for a complete meal.
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Region: Italian