Ingredients with Measurements:
- 1 pound ground beef
- 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 cans (15 ounces each) tomato sauce
- 2 tablespoons sugar
- 1 tablespoon dried basil
- 1 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 12 lasagna noodles
- 2 tablespoons olive oil
- 8 cups water
Special equipment needed:
- Large pot
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring 8 cups of water to a boil. Add the lasagna noodles and cook for 8-10 minutes, or until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef, Italian sausage, onion, and garlic. Cook until the meat is browned and the onion is tender.
4. Add the crushed tomatoes, tomato paste, tomato sauce, sugar, basil, fennel seeds, Italian seasoning, salt, and black pepper to the skillet. Stir well and bring to a simmer. Cook for 20-30 minutes, stirring occasionally.
5. In a mixing bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley.
6. In a 9x13 inch baking dish, spread a layer of the meat sauce on the bottom. Add a layer of lasagna noodles, followed by a layer of the cheese mixture. Repeat the layers until all ingredients are used, ending with a layer of the meat sauce on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
12 servings
Nutritional information:
Calories: 574
Fat: 32g
Saturated Fat: 15g
Cholesterol: 114mg
Sodium: 1411mg
Potassium: 790mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 10g
Protein: 36g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Ricotta cheese can be used instead of the cheese mixture
- Fresh basil can be used instead of dried basil
Variations:
- Add sliced mushrooms to the meat sauce
- Use spinach lasagna noodles for a healthier option
- Add a layer of roasted vegetables, such as zucchini or eggplant
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 cutting into it, as it will be easier to slice.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the lasagna with aluminum foil and bake in a 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter, garnished with fresh parsley and grated Parmesan cheese.
Garnishes:
Fresh parsley and grated Parmesan cheese
Pairings:
Garlic bread and a green salad
Suggested side dishes:
Roasted vegetables and garlic mashed potatoes
Troubleshooting advice:
If the lasagna is too dry, add more tomato sauce or water to the meat sauce.
Food safety advice:
Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that has been around for centuries. It is believed to have originated in the city of Naples in the 14th century.
Flavor profiles:
Savory, cheesy, and tomato-based
Serving suggestions:
Serve the lasagna hot, with a side of garlic bread and a green salad.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Cheesy, Meaty, Tomato, Herbal, Tomato-Y