Ingredients with Measurements:
- 12 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 red wine
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Toma di Valgrisenche cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Skillet
- Mixing bowl
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, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess fat.
4. Add crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper to the skillet. Stir to combine.
5. Add red wine and beef broth to the skillet. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. In a mixing bowl, combine Parmesan cheese, Toma di Valgrisenche cheese, and mozzarella cheese.
7. Spread a layer of the meat sauce in the bottom of the baking dish. Top with a layer of lasagna noodles. Spread a layer of the cheese mixture over the noodles. Repeat layers until all ingredients are used, ending with a layer of meat sauce.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 470
Fat: 20g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 1200mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 10g
Protein: 31g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Toma di Valgrisenche cheese can be substituted with another type of semi-soft cheese, such as Fontina or Gouda.
Variations:
- Add sliced mushrooms to the meat sauce for extra flavor.
- Use spinach lasagna noodles for a healthier option.
- Add a layer of roasted vegetables, such as zucchini or eggplant, to the lasagna.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef to prevent the lasagna from being too greasy.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a serving of lasagna on a microwave-safe plate and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or basil leaves
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 more beef broth to the meat sauce.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
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:
- Toma di Valgrisenche is a semi-soft cheese made in the Valgrisenche valley of the Italian Alps. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
- The Toma di Valgrisenche cheese adds a nutty, slightly sweet flavor to the lasagna.
Serving suggestions:
- Serve the lasagna with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting