Ingredients with Measurements:
- 1 pound 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
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 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:
- Large pot
- Skillet
- 9x13 inch baking dish
- Mixing bowls
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. Drain off excess fat.
4. Stir in crushed tomatoes, tomato paste, basil, salt, and black pepper. Simmer for 10 minutes.
5. In a mixing bowl, combine ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley.
6. Spread a thin layer of meat sauce in the bottom of the baking dish.
7. Layer 4 lasagna noodles over the sauce.
8. Spread one-third of the cheese mixture over the noodles.
9. Repeat layers of sauce, noodles, and cheese mixture two more times.
10. Top with remaining sauce and sprinkle with remaining mozzarella cheese.
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:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 573
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g
- Sodium: 1214mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or Italian sausage.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
Variations:
- Vegetarian lasagna: omit ground beef and add sautéed vegetables such as zucchini, mushrooms, and bell peppers.
- Seafood lasagna: substitute ground beef with shrimp or crab meat.
- Mexican lasagna: substitute lasagna noodles with tortillas and add Mexican spices and ingredients such as black beans, corn, and salsa.
Tips and tricks:
- Cook lasagna noodles al dente to prevent them from becoming too soft and mushy.
- Let lasagna cool for 10-15 minutes before serving to allow it to set and make it easier to cut.
- 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 lasagna, preheat oven to 350°F and cover with foil. Bake for 20-30 minutes or until heated through.
Presentation ideas:
- Serve lasagna on a large platter and garnish with fresh parsley or basil.
Garnishes:
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If lasagna is too dry, add more tomato sauce or a little bit of water to the meat sauce.
- If lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook 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 the Middle Ages. It is believed to have originated in the region of Emilia-Romagna.
Flavor profiles:
- Rich, savory, and cheesy
Serving suggestions:
- Serve lasagna with a side of garlic bread and a Caesar salad for a classic Italian meal.
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Region: Italian