Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground goat meat
- 1 pound ground beef
- 1 onion, chopped
- 4 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 red wine
- 1 cup water
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Mixing bowl
- Wooden spoon
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 goat meat and ground beef over medium heat until browned. Drain excess fat.
4. Add chopped onion and minced garlic to the skillet and cook until softened.
5. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, red wine, and water. Bring to a simmer and cook for 10 minutes.
6. In a mixing bowl, combine ricotta cheese and grated Parmesan cheese.
7. Spread a thin layer of the meat sauce on the bottom of the baking dish.
8. Arrange a layer of lasagna noodles on top of the sauce.
9. Spread a layer of the ricotta cheese mixture on top of the noodles.
10. Sprinkle a layer of shredded mozzarella cheese on top of the ricotta cheese mixture.
11. Repeat layers of meat sauce, noodles, ricotta cheese mixture, and mozzarella cheese until all ingredients are used up.
12. Cover the baking dish with aluminum 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.
14. Let the lasagna cool for 10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 520
- Total fat: 23g
- Saturated fat: 12g
- Cholesterol: 115mg
- Sodium: 1010mg
- Total carbohydrates: 37g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 38g
Substitutions for ingredients:
- Ground goat meat can be substituted with ground lamb or ground pork.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add sliced mushrooms to the meat sauce for extra flavor.
- Use spinach lasagna noodles instead of regular lasagna noodles for a healthier option.
- Add a layer of sliced zucchini or eggplant for extra vegetables.
Tips and tricks:
- Make sure to drain excess fat from the meat after browning.
- Use a wooden spoon to stir the meat sauce to prevent scratching the skillet.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Cover the lasagna with aluminum foil and bake for 20-25 minutes or until heated through.
Presentation ideas:
- Serve the 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 the lasagna is too dry, add 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:
- 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 originated in the region of Emilia-Romagna.
Flavor profiles:
- The Nostrano Misto Capra Lasagna has a rich and savory flavor with hints of tomato, basil, and oregano.
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread.
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Region: Italian