Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 pound Italian sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup red wine
- 1 cup water
- 1 egg
- 1 container (15 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Mixing bowls
- Wooden spoon
- Whisk
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, Italian sausage, onion, and garlic over medium heat until meat is browned and onion is tender. Drain off excess fat.
4. Add crushed tomatoes, tomato paste, basil, parsley, salt, black pepper, red pepper flakes, red wine, and water to the skillet. Stir to combine and bring to a boil. Reduce heat and simmer for 30 minutes.
5. In a mixing bowl, beat egg and stir in ricotta cheese.
6. Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.
7. Arrange a single layer of lasagna noodles over the sauce.
8. Spread a layer of the ricotta cheese mixture over the noodles.
9. Sprinkle a layer of mozzarella cheese over the ricotta cheese mixture.
10. Repeat layers of meat sauce, noodles, ricotta cheese mixture, and mozzarella cheese until all ingredients are used, ending with a layer of meat sauce.
11. Sprinkle grated Parmesan cheese over the top of the lasagna.
12. Cover the baking dish with aluminum foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 39g
Protein: 36g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of Italian sausage can be used.
- Red wine can be substituted with beef broth or water.
Variations:
- Add sliced mushrooms to the meat sauce.
- Use spinach or kale in the ricotta cheese mixture.
- Add sliced black olives to the meat sauce.
Tips and tricks:
- Cook the lasagna noodles al dente to prevent them from becoming too soft when baked.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
- Make the lasagna a day ahead of time and refrigerate it overnight to allow the flavors to meld together.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a baking dish and cover with aluminum foil. Bake at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Sprinkle grated Parmesan cheese and chopped fresh parsley on top of the lasagna.
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 watery, let it cool for a few minutes before cutting into it.
- If the lasagna is too dry, add more meat sauce or water to the recipe.
Food safety advice:
- Cook the meat 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. It is made with layers of pasta, meat sauce, and cheese.
Flavor profiles:
The Tre Valli Lasagna is savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the lasagna with a glass of red wine for a complete Italian meal.
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Region: Italian