The word “lasagna” or “lasagne” is derived from the word “Laganon” which is a Greek word for pasta. Although many of us connect lasagna pasta with Italy, some claim that it actually originated in either Greece or England. The majority of reports, nevertheless, tend to suggest that the pasta meal as we know it today initially appeared in the Middle Ages in the Italian city of Naples.
The Classic Lasagna Recipe
Ricotta cheese is a popular ingredient in lasagnas because it gives the dish a creamy texture and delicious flavor.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
- 1 lb. ground beef
- 1/2 lb. sweet Italian sausage
- 1 medium onion -chopped
- 2 garlic cloves -minced
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can crushed tomatoes
- 2 (6 oz.) cans tomato paste
- 1/2 cup water
- 2 tablespoons sugar
- 3 teaspoons salt -divided
- 3 teaspoons Italian seasoning -divided
- 1 1/2 teaspoons dried basil leaves -divided
- 1/4 teaspoon ground black pepper
- 1/4 cup minced fresh flat-leaf parsley -divided
- 2 cups shredded mozzarella cheese -divided
- 15 oz. (1 ¾ cups) whole milk Ricotta cheese
- 1/2 cup grated parmesan cheese -divided
- 1 large egg
- 12 lasagna noodles
- Preheat your oven to 350 degrees F.
- Prepare the meat sauce. Over medium-high heat, add the beef and sausage, breaking them up with a wooden spoon. Add the garlic and onion. Cook for 6 to 8 minutes, or until meat is browned. From the meat, remove the fat. Put the meat back in the skillet.
- Add the water, sugar, 2 teaspoons of salt, 2 teaspoons of Italian spice, 1 teaspoon of basil, and the black pepper to the tomato sauce, crushed tomatoes, tomato paste, and water. Stir
Thoroughly to mix.
- Cover and reduce the heat to low.The sauce should simmer for 30 minutes. Add 2 tablespoons of the parsley that has been minced.
- Make the ricotta mixture while the sauce simmers. 1 cup mozzarella, 1 cup ricotta, 1/4 cup parmesan, 2 tablespoons parsley, 1 egg, 1 teaspoon salt, 1 teaspoon Italian spice, and 1/2 teaspoon basil should be combined in a big bowl. Stir thoroughly to combine.
- Cook the pasta according to its package directions.
- Put the lasagna together. Add a very thin layer of meat sauce (approximately 14 cup) to a 13×9-inch baking dish. 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 12 cups of meat sauce should be layered. Layers is repeated twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and ¼ cup parmesan.
- Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
- Prior to slicing, allow the lasagna to cool for 15 to 20 minutes.
Is lasagna healthy?
Even though lasagna is not typically considered a healthy dinner, you can add nutritious substitutes at home to boost the meal’s nutritional content. When making lasagna, choose whole-wheat noodles rather than white ones because white noodles digest quickly and raise blood sugar levels after eating.
If you’re using ground beef or chicken in your lasagna, choose 95 percent lean cuts, and rinse the meat after cooking to remove any excess fat. To cut down on your consumption of fat, use less cheese, sprinkle it on top sparingly, and pick low-fat mozzarella. Finally, add plenty of vegetables to your lasagna to increase the meal’s fiber, vitamin, and mineral value.
To acquire the nutritional advantages of veggies without dramatically altering the texture of your lasagna, try pureeing the cooked vegetables immediately into the tomato sauce before building your lasagna if you don’t like the texture of vegetable pieces.
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