Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup chopped spiny-leaved sow thistle leaves
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking beef and onion
- 9x13 inch baking dish
- Aluminum foil
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 large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess grease.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Stir to combine.
5. Add chopped spiny-leaved sow thistle leaves to the skillet and stir to combine.
6. In a separate bowl, mix together ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese.
7. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the baking dish. Top with a layer of cooked noodles, followed by a layer of the cheese mixture. Repeat layers, ending with a layer of meat sauce on top.
8. Sprinkle remaining shredded mozzarella cheese and grated Parmesan cheese on top of the lasagna.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 485
Fat: 23g
Carbohydrates: 38g
Protein: 32g
Sodium: 795mg
Sugar: 9g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Spinach or kale can be used instead of spiny-leaved sow thistle leaves.
- Cottage cheese can be used instead of ricotta cheese.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use a combination of different cheeses, such as fontina or provolone.
- Add a layer of sliced zucchini or eggplant to the lasagna.
Tips and tricks:
- Be sure to drain any excess grease from the beef before adding the other ingredients.
- Let the lasagna cool for a few minutes before slicing and serving.
- Leftover lasagna can be frozen for later use.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna with a side salad and garlic bread.
Garnishes:
- Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
- Serve with a glass of red wine, such as Chianti or Merlot.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add a little more tomato sauce or a splash of milk to the cheese mixture.
Food safety advice:
- Be sure to cook the lasagna to an internal temperature of 165°F to ensure that 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 tangy from the tomato sauce.
Serving suggestions:
- Serve hot and enjoy as a main dish for dinner.
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