Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground salchicha
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup water
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 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 salchicha and onions
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, cook the ground salchicha and onion over medium-high heat until browned and cooked through. Add the garlic and cook for another minute.
4. Add the crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, red pepper flakes, and water to the skillet. Stir to combine and bring to a simmer. Reduce heat to low and let simmer for 10 minutes.
5. In a separate bowl, mix together the thawed and squeezed dry spinach with the ricotta cheese.
6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the baking dish. Add a layer of noodles, followed by a layer of the spinach and ricotta mixture, a layer of mozzarella cheese, and a layer of the meat sauce. Repeat layers until all ingredients are used up, ending with a layer of meat sauce.
7. Sprinkle the grated Parmesan cheese on top of the lasagna.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 26g
Carbohydrates: 47g
Protein: 33g
Sodium: 1070mg
Sugar: 10g
Fiber: 5g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the salchicha.
- Fresh spinach can be substituted for frozen spinach.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use a combination of different cheeses, such as fontina or provolone.
- Add a layer of roasted vegetables, such as zucchini or eggplant.
Tips and tricks:
- Be sure to squeeze the spinach dry to prevent the lasagna from becoming too watery.
- Let the lasagna rest for 10-15 minutes before slicing and serving to allow it to set up.
Storage instructions:
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a portion of lasagna on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the lasagna is too watery, try squeezing the spinach even more or using less of the meat sauce.
Food safety advice:
- Be sure to cook the salchicha and 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 ancient Rome.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve the lasagna hot and bubbly, straight out of the oven.
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Taste: Savory, Cheesy, Rich, Hearty, Comforting