Italian > Lasagnas

Schiz-Style Lasagna Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 lb Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 cups water
- 2 tbsp sugar
- 1 tbsp dried basil
- 1 tsp fennel seeds
- 1 tsp salt
- 1/4 tsp black pepper
- 12 lasagna noodles
- 1 egg
- 1 container (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese

Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Skillet

Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, cook ground beef, Italian sausage, onion, and garlic over medium heat until browned. Drain excess fat.
3. Add crushed tomatoes, tomato paste, water, sugar, basil, fennel seeds, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. In a separate bowl, beat the egg and mix in ricotta cheese.
6. Spread a layer of meat sauce in the bottom of the baking dish. Top with a layer of lasagna noodles, then a layer of the ricotta mixture, and a layer of mozzarella cheese. Repeat layers until all ingredients are used up, ending with a layer of meat sauce.
7. Sprinkle Parmesan cheese over the top of the lasagna.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
9. Let lasagna cool for 10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 570
Fat: 32g
Saturated Fat: 14g
Cholesterol: 135mg
Sodium: 1240mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 10g
Protein: 36g

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.

Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale instead of lasagna noodles for a low-carb option.
- Add a layer of sliced zucchini or eggplant for extra vegetables.

Tips and tricks:
- Make the meat sauce ahead of time and store in the refrigerator or freezer for an easy weeknight meal.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
- Use no-boil lasagna noodles to save time.

Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheating instructions:
To reheat, cover with foil and bake at 350°F for 20-30 minutes or until heated through.

Presentation ideas:
Serve lasagna on a large platter with a side salad and garlic bread.

Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the lasagna before serving.

Pairings:
Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the lasagna is too watery, let it cool for a few more minutes before serving.
- If the lasagna is too dry, add more sauce or cheese on top before baking.

Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F.
- Store leftovers in an airtight container in the refrigerator or freezer.

Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, meat sauce, and cheese.

Flavor profiles:
This lasagna has a rich and savory flavor from the meat sauce, with a creamy and cheesy texture from the ricotta and mozzarella cheese.

Serving suggestions:
Serve lasagna with a side salad and garlic bread for a complete meal.

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Taste: Savory, Rich, Meaty, Cheesy, Herby, Tomato, Tomato-Y