Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 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
- 1/2 cup red wine
- 1/2 cup water
- 1 pound Pecorino Rosso Volterrano cheese, grated
- 2 cups ricotta 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 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 any excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper to the skillet. Stir to combine.
5. Add red wine and water to the skillet. Bring to a boil, then reduce heat and let simmer for 20 minutes.
6. In a mixing bowl, combine Pecorino Rosso Volterrano cheese, ricotta cheese, Parmesan cheese, eggs, and parsley. Stir until well combined.
7. Spread a thin layer of meat sauce on the bottom of the baking dish.
8. Place a layer of cooked lasagna noodles on top of the meat sauce.
9. Spread a layer of cheese mixture on top of the noodles.
10. Repeat layers of meat sauce, noodles, and cheese mixture until all ingredients are used up.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
13. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 16g
Cholesterol: 160mg
Sodium: 1300mg
Carbohydrates: 37g
Fiber: 4g
Sugar: 9g
Protein: 36g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or Italian sausage.
- Pecorino Rosso Volterrano cheese can be substituted with Parmesan or Romano cheese.
- Red wine can be substituted with beef or chicken broth.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or whole wheat lasagna noodles.
- Add chopped sun-dried tomatoes to the cheese mixture.
Tips and tricks:
- Make sure to drain any excess fat from the meat sauce before adding other ingredients.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
- 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 until heated through.
Presentation ideas:
Serve lasagna on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle extra grated Pecorino Rosso Volterrano cheese on top of the lasagna before serving.
Pairings:
Serve lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more meat sauce or cheese mixture.
- If the lasagna is too watery, let it cool for a few minutes before serving.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pecorino Rosso Volterrano is a type of Italian cheese made from sheep's milk. It is named after the town of Volterra in Tuscany, where it has been produced for centuries.
Flavor profiles:
This lasagna has a rich and savory flavor from the meat sauce and cheese mixture. The Pecorino Rosso Volterrano cheese adds a tangy and slightly salty flavor.
Serving suggestions:
Serve lasagna as a main course for dinner or as a hearty lunch.
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Region: Italian