Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking beef and onions
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 beef, onion, and garlic until beef is browned and onion is tender. Drain any excess fat.
4. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. In a separate bowl, mix together ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and eggs.
6. Spread a thin layer of meat sauce on the bottom of the baking dish. Layer noodles on top of the sauce, followed by a layer of the cheese mixture. Repeat layers, ending with a layer of meat sauce on top.
7. Sprinkle remaining mozzarella cheese on top of the lasagna.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 21g
Saturated Fat: 11g
Cholesterol: 138mg
Sodium: 1035mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 8g
Protein: 34g
Substitutions for ingredients:
- Ground turkey or sausage can be used instead of ground beef.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used in place of mozzarella cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale in the cheese mixture.
- Substitute zucchini or eggplant for the lasagna noodles to make a low-carb version.
Tips and tricks:
- Make sure to 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 to make it easier to serve.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Refrigerate leftover lasagna in an airtight container for up to 4 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 side salad and garlic bread.
Garnishes:
Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
Serve with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a little bit of water to the meat sauce.
- If the lasagna is too watery, make sure to drain excess liquid from the meat sauce before assembling.
Food safety advice:
- Make sure to cook the ground beef 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:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
Savory, cheesy, and tomato-y.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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