Ingredients with Measurements:
- 1 lb. lasagna noodles
- 1 lb. Italian sausage, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (15 oz.) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 (28 oz.) can crushed tomatoes
- 1 (6 oz.) can tomato paste
- 1/2 cup water
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking sausage and onion
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium-high heat, cook sausage and onion until browned and cooked through. Add garlic and cook for an additional minute. Drain any excess fat.
4. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, eggs, parsley, salt, and pepper.
5. In a separate bowl, mix together crushed tomatoes, tomato paste, and water.
6. Spread a thin layer of the tomato sauce on the bottom of the baking dish.
7. Layer noodles, ricotta mixture, sausage mixture, and tomato sauce in the baking dish. Repeat layers until all ingredients are used up.
8. Top 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 cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 26g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 1200mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 7g
Protein: 28g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for Italian sausage.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be substituted for mozzarella cheese.
Variations:
- Add spinach or other vegetables to the ricotta mixture.
- Use a different type of pasta, such as penne or rigatoni.
- Use a different type of meat, such as ground beef or turkey.
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 cutting into it to prevent it from falling apart.
- 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 4 days.
Reheating instructions:
To reheat, cover with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or water to the mixture.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the sauce to thicken.
Food safety advice:
Make sure to cook the sausage thoroughly to prevent any foodborne illnesses.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve the lasagna with a side salad and garlic bread for a complete meal.
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Region: Italian