Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Pecorino Leccese cheese
- 1/2 cup grated Parmesan cheese
- 1 pound ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking sausage and onions
- Mixing bowls
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 sausage over medium heat until browned. Add onion and garlic and cook until onion is translucent.
4. Add crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
5. In a mixing bowl, combine Pecorino Leccese cheese, Parmesan cheese, and ricotta cheese.
6. Spread a thin layer of the tomato sauce on the bottom of the baking dish.
7. Place a layer of lasagna noodles on top of the sauce.
8. Spread a layer of the cheese mixture on top of the noodles.
9. Spread a layer of the tomato sauce on top of the cheese mixture.
10. Sprinkle a layer of mozzarella cheese on top of the sauce.
11. Repeat layers until all ingredients are used up, ending with a layer of mozzarella cheese.
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 golden and bubbly.
14. Let the lasagna cool for 10 minutes before slicing and serving.
15. Garnish with chopped fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 30g
Saturated Fat: 14g
Cholesterol: 100mg
Sodium: 1300mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 7g
Protein: 32g
Substitutions for ingredients:
- Italian sausage can be substituted with ground beef or turkey.
- Pecorino Leccese cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add sliced mushrooms to the tomato sauce.
- Use spinach lasagna noodles instead of regular lasagna noodles.
- Add chopped sun-dried tomatoes to the cheese mixture.
- Use ground turkey sausage instead of Italian sausage.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna cool for 10 minutes before slicing to allow the cheese 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 4 days.
Reheating instructions:
Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
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 more tomato sauce or a splash of water to the tomato sauce.
- If the lasagna is too watery, make sure to drain the crushed tomatoes before adding them to the skillet.
Food safety advice:
- Make sure to cook the sausage 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, cheese, and tomato sauce.
Flavor profiles:
The Pecorino Leccese and sausage lasagna is savory and cheesy with a hint of spice from the Italian sausage.
Serving suggestions:
Serve the lasagna with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian