Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jar (24 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup Toma Ovicaprina cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking ground beef
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a skillet, cook ground beef over medium heat until browned. Add onion and garlic and cook until onion is translucent.
4. Add tomato sauce, diced tomatoes, basil, oregano, salt, black pepper, and red pepper flakes to the skillet. Simmer for 10 minutes.
5. In a separate bowl, mix together Toma Ovicaprina cheese, mozzarella cheese, and Parmesan cheese.
6. Spread a thin layer of the meat sauce on the bottom of the baking dish. Add a layer of lasagna noodles, followed by a layer of the cheese mixture. Repeat layers until all ingredients are used, ending with a layer of cheese mixture on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
8. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 470
Fat: 22g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 1180mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 8g
Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Toma Ovicaprina cheese can be substituted with any other type of shredded cheese.
Variations:
- Add chopped spinach or mushrooms to the meat sauce for added nutrition.
- Use gluten-free lasagna noodles for a gluten-free option.
- Make a vegetarian version by omitting the ground beef and adding more vegetables, such as zucchini or bell peppers.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
- 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 20-25 minutes, or until heated through.
Presentation ideas:
Serve lasagna on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or diced tomatoes to the meat sauce.
- If the lasagna is too watery, make sure to drain the diced tomatoes before adding them to the meat sauce.
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:
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 is savory, cheesy, and slightly spicy.
Serving suggestions:
Serve lasagna with a glass of red wine for a complete Italian meal.
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Region: Italian