Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) crushed tomatoes
- 1 can (6 oz.) tomato paste
- 1/2 cup water
- 2 tbsp. sugar
- 1 tsp. dried basil leaves
- 1 tsp. fennel seeds
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 lb. ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 package (10 oz.) frozen chopped spinach, thawed and drained
- 1 package (10 oz.) frozen chopped reed, thawed and drained
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat sauce
- Mixing bowl for ricotta 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 large skillet, cook ground beef, onion, and garlic over medium heat until meat is browned. Drain excess fat.
4. Stir in crushed tomatoes, tomato paste, water, sugar, basil, fennel seeds, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. In a mixing bowl, combine ricotta cheese, egg, and Parmesan cheese.
6. In another mixing bowl, combine thawed and drained spinach and reed.
7. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
8. Place 3 lasagna noodles on top of the sauce.
9. Spread 1/3 of the ricotta mixture over the noodles.
10. Sprinkle 1/3 of the spinach and reed mixture over the ricotta.
11. Sprinkle 1/3 of the shredded mozzarella cheese over the spinach and reed.
12. Repeat layers of meat sauce, noodles, ricotta mixture, spinach and reed mixture, and mozzarella cheese twice more.
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: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 510
Fat: 26g
Saturated Fat: 14g
Cholesterol: 132mg
Sodium: 1119mg
Carbohydrates: 34g
Fiber: 4g
Sugar: 11g
Protein: 36g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Frozen spinach and reed can be substituted with fresh spinach and reed.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use cottage cheese instead of ricotta cheese.
- Add sliced black olives to the layers.
- Use a different type of cheese, such as provolone or cheddar.
Tips and tricks:
- Make sure to drain excess fat from the meat sauce before adding other ingredients.
- Thaw and drain frozen spinach and reed before using in the recipe.
- Use no-boil lasagna noodles to save time and effort.
- Let the lasagna cool for a few minutes before slicing and serving.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual portions in the microwave or oven until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with fresh herbs and grated Parmesan cheese sprinkled on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the lasagna is too dry, add more sauce or a little bit of water to the layers.
- If the lasagna is too watery, let it cool for a few minutes before slicing and serving.
Food safety advice:
- Make sure to cook the meat sauce to an internal temperature of 165°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 ancient Rome.
- The dish is typically made with layers of pasta, cheese, and meat sauce.
Flavor profiles:
- Savory
- Cheesy
- Tomato-y
- Herbaceous
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread.
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Region: Italian