Ingredients with Measurements:
- 1 pound of lasagna noodles
- 1 pound of ground beef
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can of crushed tomatoes (28 ounces)
- 1 can of tomato paste (6 ounces)
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of red wine
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot for boiling noodles
- Skillet for cooking meat and sauce
- Mixing bowl for cheese mixture
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine.
6. Pour in the red wine and bring the sauce to a simmer. Cook for 10-15 minutes, stirring occasionally.
7. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, and chopped fresh parsley.
8. Spread a thin layer of the meat sauce on the bottom of the 9x13 inch baking dish.
9. Place a layer of cooked lasagna noodles on top of the sauce.
10. Spread a layer of the cheese mixture over the noodles.
11. Repeat with another layer of meat sauce, noodles, and cheese mixture until all ingredients are used up.
12. Cover the baking dish with foil and bake for 25 minutes.
13. 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: 500
Fat: 24g
Carbohydrates: 39g
Protein: 32g
Sodium: 920mg
Sugar: 9g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Fresh herbs can be used instead of dried herbs.
- Cottage cheese can be used instead of ricotta cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale in the cheese mixture.
- Substitute the red wine with beef broth or vegetable broth.
Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, or slightly firm.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover 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 parsley.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad
Suggested side dishes:
Roasted vegetables, steamed broccoli
Troubleshooting advice:
- If the lasagna is too dry, add more sauce or cheese mixture.
- If the lasagna is too watery, make sure to drain the meat and use less sauce.
Food safety advice:
Make sure to cook the 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 typically made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad.
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Region: Italian