Ingredients with Measurements:
- 1 lb. lasagna noodles
- 1 lb. ground beef
- 1 lb. Italian sausage
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz.) crushed tomatoes
- 1 can (6 oz.) tomato paste
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 cup red wine
- 1/2 cup water
- 1 lb. ricotta cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 lb. mozzarella cheese, shredded
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking meat sauce
- Mixing bowl for ricotta mixture
- 9x13 inch baking dish
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 large skillet, cook ground beef and Italian sausage over medium-high heat until browned. Drain excess fat.
4. Add onion and garlic to the skillet and cook until softened.
5. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes.
6. Pour in red wine and water. Bring to a simmer and cook for 10-15 minutes.
7. In a mixing bowl, combine ricotta cheese, egg, parsley, and Parmesan cheese.
8. To assemble the lasagna, spread a thin layer of meat sauce on the bottom of the baking dish.
9. Place a layer of cooked lasagna noodles on top of the meat sauce.
10. Spread a layer of the ricotta mixture over the noodles.
11. Sprinkle a layer of shredded mozzarella cheese over the ricotta mixture.
12. Repeat layers of meat sauce, noodles, ricotta mixture, and mozzarella cheese until all ingredients are used up.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
15. Let 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: 570
Fat: 29g
Saturated Fat: 14g
Cholesterol: 127mg
Sodium: 1242mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 9g
Protein: 36g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of Italian sausage can be used.
- Fresh herbs can be used instead of dried herbs.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale instead of parsley in the ricotta mixture.
- Add a layer of sautéed zucchini or eggplant to the lasagna.
- Use a combination of ground beef, Italian sausage, and ground pork in the meat sauce.
- Use a combination of different types of shredded cheese, such as cheddar, provolone, and fontina.
Tips and tricks:
- Cook the lasagna noodles al dente so they don't become too mushy when baked.
- Let the lasagna cool for a few minutes before slicing so it holds its shape better.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat leftover lasagna, place a slice in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through. Alternatively, place the lasagna in a baking dish, cover with 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 and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
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 or tomato sauce to the meat sauce.
- If the lasagna is too watery, let it cool for a few minutes before slicing so the excess liquid can be absorbed.
Food safety advice:
- Make sure to cook the meat sauce to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Norcia is a town in Umbria, Italy known for its cured meats and sausages. This lasagna recipe is inspired by the flavors of Norcia.
Flavor profiles:
Savory, meaty, cheesy, tangy, slightly spicy
Serving suggestions:
Serve the lasagna with a glass of red wine, such as Chianti or Sangiovese.
Related Categories
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Region: Italian
Taste: Savory, Rich, Meaty, Cheesy, Herbal, Oniony, Tomato, Tomato-Y