Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 jar (24 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 cup water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Toma Valle Pelice 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 beef and onion
- Mixing bowl
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 skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
4. Add ground beef to the skillet and cook until browned. Drain any excess fat.
5. Add tomato sauce, diced tomatoes, water, basil, oregano, salt, and black pepper to the skillet. Simmer for 10 minutes.
6. In a mixing bowl, combine Toma Valle Pelice cheese, mozzarella cheese, and Parmesan cheese.
7. Spread a thin layer of the meat sauce on the bottom of the baking dish.
8. Layer lasagna noodles on top of the sauce.
9. Spread a layer of the cheese mixture on top of the noodles.
10. Repeat layers of meat sauce, noodles, and cheese mixture until all ingredients are used up.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 480
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 1120mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 7g
Protein: 31g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of shredded cheese can be used instead of Toma Valle Pelice cheese.
Variations:
- Add sliced mushrooms or bell peppers to the meat sauce.
- Use spinach or zucchini instead of lasagna noodles for a low-carb option.
- Make a vegetarian version by omitting the ground beef and adding more vegetables.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy when baked.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the lasagna with foil and bake in a 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or water to the meat sauce.
- If the lasagna is too watery, let it cool for a few minutes before slicing to allow the sauce to thicken.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that has been around for centuries. It is typically made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
This lasagna is savory and cheesy with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Cheesy, Meaty, Herbal, Tomato, Tomato-Y