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 water
- 1 egg
- 1 container (15 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking ground beef
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 ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and water to the skillet. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. In a separate bowl, beat the egg and mix in ricotta cheese.
6. Spread a thin layer of the meat sauce on the bottom of the baking dish.
7. Layer 3 lasagna noodles on top of the sauce.
8. Spread half of the ricotta mixture over the noodles.
9. Sprinkle 1 cup of mozzarella cheese over the ricotta mixture.
10. Spoon a layer of meat sauce over the cheese.
11. Repeat layers, ending with a layer of meat sauce.
12. Sprinkle Parmesan cheese over the top.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 22g
Carbohydrates per serving: 39g
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.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale instead of noodles for a low-carb option.
- Add a layer of roasted vegetables, such as zucchini or eggplant, to the lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers 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 5 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 over the 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 water to the meat sauce.
- If the lasagna is too watery, let it bake for an additional 10-15 minutes to allow the excess liquid to evaporate.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
Savory, tomato-based sauce with layers of creamy ricotta cheese and melted mozzarella cheese.
Serving suggestions:
Serve hot with a side salad and garlic bread for a complete meal.
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