Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground pecora (lamb) meat
- 1 onion, chopped
- 3 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
- 1/4 teaspoon red pepper flakes
- 1/2 cup red wine
- 1/2 cup water
- 1 pound fresh spinach, washed and chopped
- 1 pound ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- Large pot for boiling noodles
- Skillet for cooking meat and sauce
- 9x13 inch baking dish
- Aluminum foil
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 over medium heat, cook ground pecora meat until browned. Add onion and garlic and cook until softened.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes to the skillet. Stir to combine.
5. Add red wine and water to the skillet and bring to a simmer. Let cook for 10-15 minutes.
6. In a separate skillet, cook spinach until wilted. Drain any excess liquid.
7. In a mixing bowl, combine ricotta cheese and Parmesan cheese.
8. To assemble the lasagna, spread a layer of the meat sauce on the bottom of the baking dish. Add a layer of lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the spinach and half of the mozzarella cheese.
10. Repeat layers, ending with a layer of meat sauce on top.
11. Cover the baking dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
13. Let the lasagna cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 530
Fat: 25g
Carbohydrates: 42g
Protein: 33g
Sodium: 1090mg
Sugar: 9g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pecora meat.
- Fresh or frozen chopped spinach can be used instead of fresh spinach.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use a combination of different cheeses, such as fontina or provolone.
- Add a layer of roasted vegetables, such as zucchini or eggplant, to the lasagna.
Tips and tricks:
- Make sure to drain any excess liquid from the spinach before adding it to the lasagna.
- Don't overcook the lasagna noodles, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
- To freeze, wrap the lasagna tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.
Reheating instructions:
- To reheat, cover the lasagna with aluminum 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 with a sprinkle of chopped fresh parsley on top.
- Garnish with a few slices of fresh tomato or a dollop of pesto.
Garnishes:
- Chopped fresh parsley
- Sliced fresh tomato
- Dollop of pesto
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
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 cool for a few minutes before slicing.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and meat sauce.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve with a glass of red wine.
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Region: Italian