Ingredients with Measurements:
- 1 pound lasagna noodles
- 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
- 1/2 cup water
- 1 container (16 ounces) ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking meat and sauce
- 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 fat.
4. Add crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, 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 medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
6. To assemble the lasagna, spread a thin layer of meat sauce on the bottom of the baking dish. Place a layer of cooked noodles on top of the sauce. Spread a layer of the ricotta cheese mixture on top of the noodles. Sprinkle with shredded mozzarella cheese and chopped parsley. Repeat layers until all ingredients are used up, ending with a layer of meat sauce and shredded mozzarella cheese on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving. Garnish with chopped fresh basil.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 490
- Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 118mg
- Sodium: 1095mg
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 9g
- Protein: 33g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add sliced mushrooms to the meat sauce for extra flavor.
- Use spinach lasagna noodles for a healthier option.
- Substitute ground beef with Italian sausage for a spicier flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna cool for 10 minutes before slicing to prevent it from falling apart.
- Use a serrated knife to slice the lasagna for clean cuts.
Storage instructions:
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat leftover lasagna, cover with aluminum foil and bake in a preheated 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped fresh basil on top.
Garnishes:
- Chopped fresh basil
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 watery, let it cool for a few minutes before slicing.
- If the lasagna is too dry, add more sauce or cheese on top before baking.
Food safety advice:
- Make sure to cook the ground beef 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.
Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- Savory, cheesy, and tomato-based.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor.
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Region: Italian