Good morning, everyone! Today, I’m delighted to share with you a classic Italian Lasagna recipe that’s sure to tantalize your taste buds. With layers of rich tomato sauce, savory meats, and creamy cheeses, this dish is a true crowd-pleaser.
Ingredients:
- 1 teaspoon of olive oil
- 2 minced garlic cloves
- 2 cans of undrained tomatoes (400g each)
- 1/2 teaspoon dry Italian seasoning
- 225g of beef
- 1 large onion, chopped
- 225g sliced fresh mushrooms
- 2 grated Italian pumpkins
- 225g uncooked lasagna strips
- 1 cup of cottage cheese
- 1 cup of ricotta cheese
- 1 cup of grated mozzarella cheese
- 2 egg whites
- 2 tablespoons grated Parmesan cheese
Directions:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute. Then, add tomatoes and Italian seasoning, letting the mixture boil. Reduce heat and simmer uncovered for 20 to 25 minutes until the sauce thickens.
- In another skillet over medium heat, cook beef and onion until the meat browns and onion softens. Drain excess fat. Add mushrooms and Italian squash, cooking for an additional 5 to 10 minutes until softened.
- Cook lasagna strips according to package instructions, then drain and rinse under cold water.
- In a deep bowl, combine cottage cheese, ricotta cheese, half of the grated mozzarella cheese, and egg whites.
- Preheat the oven to 180°C. Spray a 33×23 cm rectangular pan with oil. Begin layering the lasagna: first, a layer of pasta, followed by half of the meat mixture, then half of the cheese mixture. Repeat this process for another layer.
- Top the final layer of pasta with the tomato mixture, remaining mozzarella cheese, and Parmesan cheese. Cover the pan with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Allow the lasagna to rest for 10 minutes before serving. Cut into 8 portions and garnish as desired.
Tips:
- You can customize this lasagna by adding your favorite vegetables or substituting different cheeses.
- For a vegetarian option, omit the beef and use additional vegetables or meat alternatives.
- Make sure to drain excess fat from the meat mixture to prevent the lasagna from becoming greasy.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Conclusion:
Thank you for joining me in exploring this delicious Italian Lasagna recipe. Whether it’s for a cozy family dinner or a special gathering with friends, this hearty dish is sure to become a favorite in your home. Enjoy!
- Can I use pre-cooked lasagna noodles instead of uncooked ones?
- Yes, you can substitute pre-cooked lasagna noodles if you prefer. However, be mindful that the cooking time may vary, and you may need to adjust the baking time accordingly to prevent the noodles from becoming too soft.
- Can I make this lasagna ahead of time?
- Absolutely! This lasagna recipe can be assembled ahead of time and refrigerated until you’re ready to bake it. Simply cover it tightly with foil or plastic wrap to prevent drying out, and then bake it according to the instructions when you’re ready.
- Can I freeze leftovers?
- Yes, leftover lasagna can be frozen for future meals. Ensure it’s tightly wrapped in plastic wrap and aluminum foil to prevent freezer burn. To reheat, thaw overnight in the refrigerator and bake in a preheated oven until heated through.
- Can I substitute the types of cheese used in the recipe?
- Certainly! Feel free to experiment with different types of cheese based on your preferences. You can substitute the cottage cheese, ricotta cheese, mozzarella cheese, or Parmesan cheese with alternatives such as provolone, fontina, or Asiago, depending on your taste preferences and availability.