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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 pound Tometta Valle Elvo cheese, shredded
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking beef
- Saucepan for making cheese sauce
- Whisk for stirring cheese sauce
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 tomato sauce, diced tomatoes, basil, oregano, salt, and pepper to the skillet with the beef mixture. Simmer for 10 minutes.
5. In a saucepan, whisk together flour and milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and stir in Parmesan cheese.
6. Spread a thin layer of the beef mixture in the bottom of the baking dish. Cover with a layer of lasagna noodles, then a layer of the cheese sauce, and a layer of shredded Tometta Valle Elvo cheese. Repeat layers, ending with a layer of Tometta Valle Elvo cheese.
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 slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 530
Fat: 23g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 1050mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 10g
Protein: 35g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Any type of shredded cheese can be substituted for Tometta Valle Elvo cheese.
Variations:
- Add sliced mushrooms to the beef mixture.
- Use spinach lasagna noodles for added nutrition.
- Add a layer of sliced zucchini or eggplant.
Tips and tricks:
- Make sure to drain excess fat from the beef mixture before adding the tomato sauce.
- Be sure to cover the lasagna with foil during the first half of baking to prevent the cheese from burning.
- Let the lasagna cool for 10 minutes before slicing to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover with foil and bake at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle with chopped fresh parsley or basil before serving.
Pairings:
Serve with a glass of red wine, such as Chianti.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or cheese sauce.
- If the lasagna is too watery, let it bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna originated in Italy and has been a popular dish for centuries. It is typically made with layers of pasta, meat, cheese, and tomato sauce.
Flavor profiles:
This lasagna has a rich and savory flavor from the beef and tomato sauce, with a creamy and cheesy finish from the Parmesan and Tometta Valle Elvo cheeses.
Serving suggestions:
Serve hot with a side salad and garlic bread for a complete meal.
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Region: Italian