Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can (28 ounces) of crushed tomatoes
- 1 can (6 ounces) of tomato paste
- 1/2 cup of water
- 1 egg
- 1 container (15 ounces) of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped fresh parsley
- 1 package (10 ounces) of frozen chopped spinach, thawed and drained
- 1 package (8 ounces) of Regato cheese, shredded
- 2 cups of shredded mozzarella cheese
Special Equipment Needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking beef
- Mixing bowls
- Wooden spoon
- Aluminum foil
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 beef is no longer pink. Drain.
4. Stir in basil, oregano, salt, pepper, crushed tomatoes, tomato paste, and water. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
5. In a mixing bowl, beat egg. Add ricotta cheese, Parmesan cheese, and parsley. Mix well.
6. Stir in spinach.
7. Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish.
8. Layer with 3 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the Regato cheese, 1 cup of meat sauce, and 2/3 cup of mozzarella cheese.
9. Repeat layers twice.
10. Cover with aluminum foil and bake for 25 minutes.
11. Uncover and bake for an additional 25 minutes.
12. Let stand for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 490
Fat: 23g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 1030mg
Carbohydrates: 36g
Fiber: 4g
Sugar: 9g
Protein: 35g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Frozen spinach can be substituted with fresh spinach.
- Regato cheese can be substituted with any other type of shredded cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use Italian sausage instead of ground beef.
- Add sliced black olives to the layers.
Tips and Tricks:
- Make sure to drain the ground beef well to prevent the lasagna from becoming too greasy.
- Thaw the spinach and squeeze out any excess water before adding it to the ricotta mixture.
- Use no-boil lasagna noodles to save time.
Storage Instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat oven to 350°F.
- Cover lasagna with aluminum foil and bake for 20-25 minutes, or until heated through.
Presentation Ideas:
- Cut lasagna into squares and serve on a plate.
- Garnish with fresh parsley or basil.
Garnishes:
- Fresh parsley or basil.
Pairings:
- Garlic bread
- Caesar salad
Suggested Side Dishes:
- Roasted vegetables
- Steamed broccoli
Troubleshooting Advice:
- If the lasagna is too dry, add more meat sauce or tomato sauce.
- If the lasagna is too watery, make sure to drain the spinach well and use less water in the meat sauce.
Food Safety Advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- 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.
Flavor Profiles:
- Savory, cheesy, and tomatoey.
Serving Suggestions:
- Serve hot with garlic bread and a side salad.
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Region: Italian