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
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 egg
- 1 container (15 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat and sauce
- Mixing bowl for ricotta mixture
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
4. Add the crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and water to the skillet. Stir to combine and bring to a simmer. Let the sauce simmer for 10-15 minutes.
5. In a mixing bowl, beat the egg and then stir in the ricotta cheese.
6. Spread a thin layer of the meat sauce in the bottom of the baking dish.
7. Arrange a layer of lasagna noodles over the sauce.
8. Spread half of the ricotta mixture over the noodles.
9. Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta mixture.
10. Spoon a layer of the meat sauce over the cheese.
11. Repeat the layers of noodles, ricotta mixture, mozzarella cheese, and meat sauce.
12. Sprinkle the grated Parmesan cheese over the top of the lasagna.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 468
Fat: 23g
Saturated Fat: 11g
Cholesterol: 109mg
Sodium: 1039mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 7g
Protein: 30g
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 used in place of the mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale in place of some of the lasagna noodles.
- Add a layer of sliced zucchini or eggplant to the lasagna.
Tips and tricks:
- Be sure to drain the excess fat from the ground beef after cooking.
- 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:
To reheat, cover the lasagna with foil and bake in a 350°F oven for 20-25 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:
Garlic bread and a green salad make great side dishes for this lasagna.
Suggested side dishes:
Garlic bread and a green salad
Troubleshooting advice:
- If the lasagna is too dry, add a little more water to the meat sauce.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
Be sure to cook the lasagna to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. The modern version of lasagna that we know today is made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
This lasagna is savory and cheesy with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve the lasagna hot with garlic bread and a green salad for a delicious and satisfying meal.
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