Ingredients with Measurements:
- 2 large red bell peppers, roasted and peeled
- 2 cups all-purpose flour
- 2 eggs
- 1/4 cup water
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Food processor
- Rolling pin
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, until the skins are charred and the peppers are tender. Let cool, then peel off the skins and chop the flesh.
2. In a food processor, combine the roasted red peppers, flour, eggs, water, and 2 tablespoons of olive oil. Process until a dough forms. Turn the dough out onto a floured surface and knead for a few minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess fat.
4. Add the crushed tomatoes, oregano, basil, salt, and pepper to the skillet. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
5. In a separate bowl, mix together the ricotta cheese and Parmesan cheese.
6. Roll out the pasta dough on a floured surface until it is thin and roughly the same size as the baking dish. Cut the dough into sheets that will fit the dish.
7. Spread a layer of the meat sauce on the bottom of the baking dish. Top with a layer of pasta sheets. Spread a layer of the ricotta mixture on top of the pasta. Repeat the layers, ending with a layer of meat sauce on top.
8. Sprinkle the shredded mozzarella cheese over the top of the lasagna.
9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 45 minutes
Cooking time: 40-50 minutes
Temperature:
Preheat oven to 400°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 34g
Protein: 27g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Cottage cheese can be substituted for the ricotta cheese.
- Any type of shredded cheese can be substituted for the mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale instead of red peppers for the pasta dough.
- Add a layer of sliced zucchini or eggplant to the lasagna.
Tips and tricks:
- Make the pasta dough ahead of time and store it in the refrigerator until ready to use.
- Use a mandoline or vegetable peeler to slice the red peppers thinly for the pasta dough.
- Let the lasagna rest for 10-15 minutes before serving to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- A green salad with a vinaigrette dressing
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the pasta dough is too dry, add a little more water.
- If the lasagna is too watery, let it rest for a few minutes before serving.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
This lasagna has a rich and savory flavor from the meat sauce and cheese, with a slightly sweet and smoky flavor from the roasted red pepper pasta.
Serving suggestions:
Serve the lasagna with a glass of red wine and a side salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese