Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, lasagna. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lasagna is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Lasagna is something that I’ve loved my whole life.
Looking for recipes from world-class chefs that will impress family, friends or guests? The Inspired Home is the choice for all your recipe needs. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lasagna using 21 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Lasagna:
- Get For the meat sauce:
- Make ready Extra virgin olive oil
- Take 1 pound lean ground beef (chuck)
- Get 1/2 onion, diced (about 3/4 cup)
- Make ready 1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
- Prepare 2 cloves garlic, minced
- Get 1 (28 ounce) can good quality tomato sauce
- Make ready 3 ounces (half a 6-oz can) tomato paste
- Take 1 (14 ounce) can crushed tomatoes
- Get 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
- Take 1/4 cup chopped fresh parsley (preferably flat leaf), packed
- Make ready 1 tablespoon Italian Seasoning
- Make ready Pinch garlic powder and/or garlic salt
- Prepare 1 tablespoon red or white wine vinegar
- Get 1 tablespoon to 1/4 cup sugar (to taste, optional)
- Prepare To taste Salt
- Prepare To assemble the lasagna:
- Take 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
- Prepare 15 ounces Ricotta cheese
- Make ready 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
- Make ready 1/4 lb (4 ounces) freshly grated Parmesan cheese
The addition of prosciutto, red wine, cinnamon, and nutmeg make it truly authentic. To avoid watery lasagna, make sure your lasagna noodles are drained properly before layering. Once they are cooked and drained, do not rinse with water but immediately place in a single layer on a lightly oiled tray. Not rinsing in water will allow the sauce to cling to the starches on the noodle.
Instructions to make Lasagna:
- Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating
- Brown the ground beef: In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook until it is lightly browned on all sides.
- Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.
- Cook the bell pepper, onions, garlic, add back the beef: Add the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions).
- Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.
- Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes.
- Transfer to medium sized pot, add tomatoes and remaining sauce ingredients to build the sauce: Transfer the beef mixture to a medium sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
- Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
- Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.)
- Add salt to taste. Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often.
- Boil and drain the lasagna noodles: By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions.
- Heat the oven 375F. Assemble the lasagna: In a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles.
- Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle half the grated parmesan cheese evenly over the top of ricotta cheese
- Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another the remaining Parmesan.
- Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
- Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'the like more of a crusty top or edges.Cool and serve
Once they are cooked and drained, do not rinse with water but immediately place in a single layer on a lightly oiled tray. Not rinsing in water will allow the sauce to cling to the starches on the noodle. This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too.
So that’s going to wrap it up for this special food lasagna recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
