Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1/4 cup water
- 12 lasagna noodles
- 1 container (15 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- Large pot for boiling noodles
- 9x13 inch baking dish
- Skillet for cooking meat sauce
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is tender. Drain excess fat.
3. Add basil, oregano, salt, pepper, crushed tomatoes, tomato paste, and water to the skillet. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Meanwhile, cook lasagna noodles according to package directions. Drain and rinse with cold water.
5. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese.
6. Spread 1/3 of the meat sauce in the bottom of the baking dish. Layer 4 lasagna noodles on top.
7. Spread half of the cheese mixture over the noodles. Repeat layers of meat sauce, noodles, and cheese mixture.
8. Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.
9. Cover with foil and bake for 25 minutes.
10. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
11. Let stand for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 477
Fat per serving: 22g
Saturated fat per serving: 11g
Cholesterol per serving: 93mg
Sodium per serving: 1022mg
Carbohydrates per serving: 36g
Fiber per serving: 3g
Sugar per serving: 9g
Protein per serving: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be substituted for mozzarella cheese.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or zucchini instead of lasagna noodles for a low-carb option.
- Add a layer of cooked and chopped vegetables such as bell peppers, carrots, or broccoli.
Tips and Tricks:
- To prevent noodles from sticking together, add a tablespoon of oil to the boiling water.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
- 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 3 days.
Reheating Instructions:
To reheat, cover with foil and bake in a 350°F oven for 20-25 minutes or until heated through.
Presentation Ideas:
Serve on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle with fresh chopped parsley or basil.
Pairings:
Serve with a glass of red wine such as Chianti or Cabernet Sauvignon.
Suggested Side Dishes:
Garlic bread, Caesar salad, roasted vegetables.
Troubleshooting Advice:
- If the lasagna is too dry, add more water to the meat sauce.
- If the lasagna is too watery, reduce the amount of water in the meat sauce.
Food Safety Advice:
- Cook ground beef to an internal temperature of 160°F.
- Store leftovers 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 believed to have originated in the city of Naples.
Flavor Profiles:
This lasagna has a rich and savory flavor with hints of garlic and herbs.
Serving Suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian