Italian > Lasagnas

Imokilly Regato Lasagna Recipe

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 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- 1 cup water
- 2 cups Imokilly Regato cheese, shredded
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking ground beef

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cook lasagna noodles according to package instructions. Drain and set aside.

3. In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is translucent. Drain any excess fat.

4. Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, pepper, and water to the skillet. Simmer for 10 minutes.

5. In a separate bowl, mix together Imokilly Regato cheese, ricotta cheese, egg, parsley, and fresh basil.

6. Spread a thin layer of the meat sauce on the bottom of the baking dish.

7. Layer lasagna noodles on top of the sauce.

8. Spread a layer of the cheese mixture on top of the noodles.

9. Repeat layers of meat sauce, noodles, and cheese mixture until all ingredients are used up.

10. Sprinkle grated Parmesan cheese on top.

11. Cover with foil and bake for 25 minutes.

12. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 497
Fat: 23g
Saturated Fat: 12g
Cholesterol: 121mg
Sodium: 1074mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 9g
Protein: 34g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Imokilly Regato cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Ricotta cheese can be substituted with cottage cheese.

Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach lasagna noodles for a healthier option.
- Add sliced zucchini or eggplant between the layers for more vegetables.

Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Leftovers can be frozen for up to 3 months.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
Reheat in the microwave or oven until heated through.

Presentation ideas:
Serve with a side salad and garlic bread.

Garnishes:
Sprinkle with fresh parsley or basil.

Pairings:
Pair with a red wine, such as Chianti or Cabernet Sauvignon.

Suggested side dishes:
Garlic bread and a side salad.

Troubleshooting advice:
If the lasagna is too dry, add more water to the meat sauce. If it is too watery, let it cook for a few more minutes to thicken.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.

Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, sauce, and cheese.

Flavor profiles:
Savory, cheesy, and tomatoey.

Serving suggestions:
Serve hot and enjoy!

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Taste: Savory, Rich, Cheesy, Creamy, Comforting