Ingredients with Measurements:
- 1 lb lasagna noodles
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 egg
- 1/4 cup milk
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat sauce
- Mixing bowl for ricotta mixture
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 over medium heat until beef is browned and onion is tender. Drain any excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and bring to a simmer. Reduce heat and let simmer for 10 minutes.
5. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, egg, and milk. Stir until well combined.
6. Spread a thin layer of meat sauce on the bottom of the baking dish. Top with a layer of lasagna noodles, then a layer of the ricotta mixture. Repeat layers, ending with a layer of meat sauce on top.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 32g
Protein: 29g
Sodium: 1040mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be substituted for mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale in the ricotta mixture.
- Add a layer of sliced zucchini or eggplant to the lasagna.
Tips and tricks:
- Make sure to drain excess fat from the meat sauce.
- Let lasagna cool for a few minutes before serving to allow it to set.
- 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 3 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 additional Parmesan cheese and chopped parsley.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If lasagna is too dry, add more meat sauce or a little bit of water.
- If lasagna is too watery, let it bake for a few more minutes uncovered.
Food safety advice:
- Make sure to cook ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Malga Fane is a mountain hut in the Dolomites of Italy that serves traditional Tyrolean cuisine. This lasagna recipe is inspired by the hearty and comforting dishes served at Malga Fane.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy with a glass of red wine.
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Region: Italian