Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound Robiola della Nonna cheese, sliced
- 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
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat sauce
- Mixing bowls
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, heat olive oil over medium heat. Add chopped onion and minced garlic and cook until softened.
4. Add ground beef to the skillet and cook until browned.
5. Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine and let simmer for 10 minutes.
6. In a mixing bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
7. In the baking dish, layer the lasagna noodles, meat sauce, Robiola della Nonna cheese slices, and shredded cheese mixture. Repeat layers until all ingredients are used up.
8. Cover the baking dish 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: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 540
Fat: 28g
Carbohydrates: 40g
Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Fresh basil and oregano can be used instead of dried.
- Ricotta cheese can be substituted for Robiola della Nonna cheese.
Variations:
- Add chopped spinach or mushrooms to the meat sauce for added flavor and nutrition.
- Use gluten-free lasagna noodles for a gluten-free version.
- Make a vegetarian version by omitting the ground beef and adding more vegetables.
Tips and tricks:
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
- Use a sharp knife to cut the lasagna into slices.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover lasagna in the oven at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Garnish the lasagna with fresh basil leaves or chopped parsley.
Pairings:
Pair the lasagna with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve the lasagna with a side salad, garlic bread, or roasted vegetables.
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, let it bake for a few more minutes uncovered to allow the excess liquid to evaporate.
Food safety advice:
- Make sure the ground beef is cooked 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 to prevent bacterial growth.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is made with layers of pasta, meat sauce, and cheese, and is a staple in Italian cuisine.
Flavor profiles:
The Robiola della Nonna cheese adds a creamy and tangy flavor to the lasagna, while the meat sauce provides a savory and slightly sweet taste.
Serving suggestions:
Serve the lasagna with a side salad and garlic bread for a complete meal.
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Region: Italian