Lasagna is a classic Italian dish known for its layers of pasta, rich meat sauce, creamy cheese, and savory flavors.
Ingredients:
- 9 lasagna noodles
- 1 pound (450g) ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1/2 cup water
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish, optional)
Step by Step Instructions
Step 1: First, cook the lasagna noodles until they’re al dente, then drain and set them aside. In a large skillet over medium heat, brown the ground beef, drain the excess fat, and sauté chopped onions and minced garlic until the onions are translucent.
Step 2: Add crushed tomatoes, tomato paste, water, sugar, dried basil, dried oregano, salt, and pepper, simmering for 15-20 minutes until the sauce thickens slightly.
Step 3: In a bowl, combine ricotta cheese with an egg until smooth. Preheat your oven to 375°F (190°C). Spread a layer of meat sauce on the bottom of a 9×13-inch baking dish, then layer with lasagna noodles, half of the ricotta mixture, a third of the shredded mozzarella, and a third of the meat sauce.
Step 4: Repeat the layers and top with a final layer of noodles, remaining meat sauce, and shredded mozzarella. Sprinkle grated Parmesan cheese on top, cover with foil, and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned.
Step 5: Let it rest before slicing, garnish with chopped parsley if desired, and serve hot. Enjoy your delicious homemade lasagna!
Tips for Variations
- To add a twist to your classic lasagna recipe, consider incorporating different ingredients and flavors. For a vegetarian option, replace the ground beef with layers of grilled vegetables like zucchini, eggplant, and bell peppers.
- You can also experiment with different cheeses such as fontina, provolone, or goat cheese for a more complex flavor profile.
- For a seafood twist, substitute the ground beef with layers of cooked shrimp or crab meat mixed with a creamy Alfredo sauce. Alternatively, for a lighter version, use layers of spinach or kale mixed with ricotta cheese and a touch of nutmeg.
- Another idea is to add a layer of pesto between the noodles for a burst of herbal freshness. Don’t be afraid to play around with herbs and spices like fresh basil, thyme, or red pepper flakes to customize the flavor to your liking.
Macros
Calories: 550-600 calories
Protein: 30-35 grams
Carbohydrates: 35-40 grams.
Fat: 30-35 grams.
Frequently Asked Questions for Lasagna
1. What kind of noodles should I use for lasagna?
- Traditional lasagna noodles are usually recommended, which are flat and wide. They can be either oven-ready (no-boil) or regular, which require boiling before assembling.
2. Can I make lasagna ahead of time?
- Yes, lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking. This allows flavors to meld together. Alternatively, you can freeze it for longer storage, then thaw overnight in the refrigerator before baking.
3. How do I prevent my lasagna from being too watery?
- To prevent excess moisture, make sure your meat sauce is thickened sufficiently before layering. You can also pre-cook vegetables like spinach or mushrooms to remove excess water. Using oven-ready (no-boil) noodles can also help absorb excess liquid during baking.
4. Can I substitute ricotta cheese in lasagna?
- Yes, if you prefer, you can substitute ricotta cheese with cottage cheese, which has a similar texture and taste. Some recipes also use a mixture of ricotta and mozzarella for a creamier texture.
Italian Comfort Lasagna – Layers of Delight Recipe
Ingredients
- 9 lasagna noodles
- 1 pound 450g ground beef
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 can 6 ounces tomato paste
- ½ cup water
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish, optional)
Instructions
- Step 1: First, cook the lasagna noodles until they’re al dente, then drain and set them aside. In a large skillet over medium heat, brown the ground beef, drain the excess fat, and sauté chopped onions and minced garlic until the onions are translucent.
- Step 2: Add crushed tomatoes, tomato paste, water, sugar, dried basil, dried oregano, salt, and pepper, simmering for 15-20 minutes until the sauce thickens slightly.
- Step 3: In a bowl, combine ricotta cheese with an egg until smooth. Preheat your oven to 375°F (190°C). Spread a layer of meat sauce on the bottom of a 9×13-inch baking dish, then layer with lasagna noodles, half of the ricotta mixture, a third of the shredded mozzarella, and a third of the meat sauce.
- Step 4: Repeat the layers and top with a final layer of noodles, remaining meat sauce, and shredded mozzarella. Sprinkle grated Parmesan cheese on top, cover with foil, and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned.
- Step 5: Let it rest before slicing, garnish with chopped parsley if desired, and serve hot. Enjoy your delicious homemade lasagna!
Notes
- For a seafood twist, substitute the ground beef with layers of cooked shrimp or crab meat mixed with a creamy Alfredo sauce. Alternatively, for a lighter version, use layers of spinach or kale mixed with ricotta cheese and a touch of nutmeg.