Ingredients with Measurements:
- 1 lb lasagna noodles
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb Squacquerone di Romagna DOP cheese, sliced
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling noodles
- Skillet for cooking beef and onion
- 9x13 inch baking dish
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 heat, cook ground beef, onion, and garlic until beef is browned and onion is softened.
4. Add crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Simmer for 10 minutes.
5. In the baking dish, layer lasagna noodles, beef mixture, Squacquerone di Romagna DOP cheese, and Parmesan cheese. Repeat layers until all ingredients are used up.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
8. Sprinkle chopped parsley on top before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 525
Fat: 23g
Saturated Fat: 12g
Cholesterol: 96mg
Sodium: 1095mg
Carbohydrates: 47g
Fiber: 4g
Sugar: 8g
Protein: 32g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Squacquerone di Romagna DOP cheese can be substituted with mozzarella cheese.
Variations:
- Add sliced mushrooms to the beef mixture.
- Use spinach lasagna noodles for added nutrition.
- Substitute the beef with Italian sausage for a spicier flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too soft.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.
- Leftover lasagna can be frozen for up to 3 months.
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 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with fresh basil leaves or a sprinkle of red pepper flakes for added flavor.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add a little bit of water or tomato sauce to the beef mixture.
- If the lasagna is too watery, let it bake for an additional 5-10 minutes to allow the excess liquid to evaporate.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Squacquerone di Romagna DOP cheese is a soft, tangy cheese from the Emilia-Romagna region of Italy. It is traditionally used in lasagna and other pasta dishes.
Flavor profiles:
This lasagna is savory and cheesy with a hint of tanginess from the Squacquerone di Romagna DOP cheese.
Serving suggestions:
Serve this lasagna as a main dish for a family dinner or at a potluck.
Related Categories
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Region: Italian
Taste: Savory, Rich, Creamy, Cheesy, Comforting