Ingredients with Measurements:
- 1 pound Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cans (6 ounces each) tomato paste
- 2 cups water
- 2 tablespoons sugar
- 1 tablespoon dried basil leaves
- 1 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, cook Italian sausage, onion, and garlic over medium heat until sausage is browned. Drain excess fat.
3. Add crushed tomatoes, tomato paste, water, sugar, basil, fennel seeds, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes.
4. In a skillet, cook lasagna noodles according to package instructions. Drain and set aside.
5. In a bowl, mix together ricotta cheese and chopped parsley.
6. In a 9x13 inch baking dish, spread a layer of the meat sauce. Top with a layer of lasagna noodles, then a layer of ricotta cheese mixture, and a layer of mozzarella cheese. Repeat layers until all ingredients are used up, ending with a layer of meat sauce on top.
7. Sprinkle grated Parmesan cheese on top of the lasagna.
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.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 570
Fat: 32g
Saturated Fat: 16g
Cholesterol: 103mg
Sodium: 1999mg
Potassium: 794mg
Carbohydrates: 35g
Fiber: 4g
Sugar: 11g
Protein: 36g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of Italian sausage.
- Fresh basil can be used instead of dried basil leaves.
- Cottage cheese can be used instead of ricotta cheese.
Variations:
- Add sliced mushrooms or bell peppers to the meat sauce.
- Use spinach or kale instead of parsley in the ricotta cheese mixture.
- Substitute lasagna noodles with zucchini slices for a low-carb option.
Tips and tricks:
- Make sure to drain excess fat from the cooked Italian sausage to prevent the lasagna from becoming too greasy.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Refrigerate leftover lasagna in an airtight container for up to 3 days.
Reheating instructions:
Reheat lasagna in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley or basil leaves.
Garnishes:
Fresh parsley or basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, green beans
Troubleshooting advice:
If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes until the excess liquid evaporates.
Food safety advice:
Make sure to cook the Italian sausage 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. The modern version of lasagna with tomato sauce and cheese originated in Naples, Italy in the 18th century.
Flavor profiles:
Savory, cheesy, tomato-y, herbaceous
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a complete meal.
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Region: Italian