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
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat and sauce
- Mixing bowl for cheese mixture
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a skillet, cook ground beef, onion, and garlic over medium heat until meat is browned and onion is tender. Drain excess fat.
4. Add crushed tomatoes, tomato paste, basil, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, eggs, and parsley.
6. Spread a thin layer of meat sauce on the bottom of the baking dish.
7. Layer noodles on top of the sauce, then spread a layer of the cheese mixture over the noodles.
8. Repeat layers of meat sauce, noodles, and cheese mixture until all ingredients are used, ending with a layer of meat sauce on top.
9. Sprinkle remaining shredded mozzarella cheese on top of the lasagna.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 535
Fat: 24g
Saturated Fat: 12g
Cholesterol: 141mg
Sodium: 1176mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 8g
Protein: 38g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or Italian sausage.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
Variations:
- Add sliced mushrooms or chopped bell peppers to the meat sauce.
- Use spinach or eggplant instead of noodles for a low-carb option.
- Add a layer of sliced zucchini or yellow squash for extra vegetables.
Tips and tricks:
- Make sure to drain excess fat from the meat before adding the sauce.
- Let lasagna cool for 10-15 minutes before serving to allow it 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 lasagna in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If lasagna is too dry, add more sauce or a splash of water before baking.
- If lasagna is too watery, let it cool for a few minutes before serving to allow it to set.
Food safety advice:
- Make sure to cook ground beef to an internal temperature of 160°F.
- Store leftover lasagna 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, and is a popular comfort food around the world.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve Nevegal Lasagna as a main course for dinner or lunch.
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Taste: Savory, Rich, Cheesy, Meaty, Herbal, Tomato, Tomato-Y