Lasagna Recipe

Few dishes are more delicious than a good lasagna! Easy, tasty, and perfect for impressing at any dinner, this recipe is just right for you. It combines creamy layers of cheese, a rich meat sauce, and tender pasta that everyone will love. Perfect for those who enjoy cooking with simple ingredients but want amazing results.

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Lasagna Recipe

Ingredients

• 12 pre-cooked lasagna noodles
• 1 pound (450 g) ground beef
• 2 cups (480 ml) pasta tomato sauce
• 1 cup (240 ml) ricotta cheese
• 2 cups (200 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 g) dried oregano
• Salt and pepper to taste

Necessary Equipment

• Large skillet
• Pot for boiling pasta
• Rectangular baking dish (approx. 9x13 inches / 23x33 cm)
• Wooden spoon
• Whisk or fork for mixing

See 5 variations of the recipe at the end.

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Instructions

1. Preheat the oven: Let’s get started! First, preheat the oven to 375°F (190°C) so it’s ready when you finish assembling the lasagna.
2. Sauté the onion and garlic: Next, heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat. Add the chopped onion and finely chopped garlic, cooking until translucent and fragrant, about 3-4 minutes.
3. Cook the ground beef: Now, add 1 pound (450 g) of ground beef to the skillet. Season with salt and pepper to taste, and cook over medium-high heat, gently breaking up the meat with a wooden spoon until well browned, about 7-8 minutes.
4. Add sauce and seasonings: Stir in 2 cups (480 ml) of pasta tomato sauce and 1 teaspoon (5 g) of dried oregano. Mix well and simmer on low heat for 10 minutes, stirring occasionally.
5. Mix ricotta and egg: Meanwhile, in a medium bowl, combine 1 cup (240 ml) of ricotta cheese with 1 large egg until fully blended.
6. Assemble the first layer: In a rectangular baking dish (approximately 23x33 cm), spread a thin layer of the meat sauce on the bottom to prevent the noodles from sticking. You can also grease with a bit of oil or butter for easier cleanup.

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7. Layer the lasagna: Now it’s time to layer! Place a layer of lasagna noodles (4-5 sheets), followed by a layer of the ricotta mixture, then meat sauce, and a sprinkle of shredded mozzarella (about 1/3 cup / 65 g). Spread everything evenly.
8. Repeat the layers: Repeat the layering process—noodles, ricotta, sauce, and mozzarella—until you run out of ingredients. The final layer should be meat sauce topped with mozzarella cheese, sprinkled with 1/2 cup (50 g) grated Parmesan cheese on top.
9. Cover and bake: Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
10. Brown the lasagna: Carefully remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
11. Let it rest: Done! Remove the lasagna from the oven and let it rest for 10 minutes before cutting and serving so the layers set properly.

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Ingredient Substitutions

• Instead of ground beef, you can use ground turkey or chicken for a lighter version.
• If you don’t have ricotta cheese, you can mix cottage cheese with a bit of cream for a similar texture.
• Pre-cooked lasagna noodles can be substituted with dry pasta sheets, but you’ll need to cook them first following the package instructions.
• If you don’t have pasta tomato sauce, you can use tomato puree with some Italian seasoning or simply your preferred spices.
• For a lactose-free option, you can use vegan or lactose-free cheeses instead of traditional cheeses.

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Preparation Tips

• Season the meat well while cooking to enhance flavor — this is important for the final result.
• Don’t overload the layers; this way the lasagna will cook evenly and have a good texture.
• It’s important to cover the baking dish with foil for most of the baking time to prevent the cheese from burning.
• Let the lasagna rest after taking it out of the oven so the layers settle, it’s easier to cut, and no one burns their mouth while eating.
• Use an appropriately sized baking dish so the layers aren’t too thick.

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Nutrition Information (per serving)

• Calories: 420 kcal
• Protein: 32 g
• Fat: 22 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Sodium: 550 mg

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Nutritional Benefits

Lasagna is an excellent source of protein thanks to the ground beef and cheeses, which help maintain and repair tissues. Tomatoes provide antioxidants like lycopene, which protect cells and support heart health. Additionally, oregano and garlic add natural anti-inflammatory and antimicrobial compounds. Finally, the pasta sheets provide complex carbohydrates that give you lasting energy throughout the day.

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Storing & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To freeze, simply wrap the lasagna in aluminum foil and place it in a freezer bag; it lasts up to 3 months.
• To reheat, cover the portion with aluminum foil and heat in the oven at 350°F (175°C) for 20-25 minutes or until heated through.
• You can also use the microwave; heat in 1-2 minute intervals, checking to avoid drying out—obviously without the foil.

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History or Inspiration of the Recipe

Lasagna has roots in traditional Italian cooking, especially from the Emilia-Romagna region. Originally a humble recipe, it made use of simple ingredients like pasta, meat, and cheese to feed many people. Its popularity grew due to its versatility and comforting flavors, becoming a family dish that brings generations together around the table.

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Serving Suggestions

• Pair your lasagna with a fresh arugula salad dressed with lemon and olive oil to balance the meal.
• Don’t forget crispy garlic bread to enjoy with the lasagna sauce.
• A glass of smooth red wine, like Chianti or Merlot, is a perfect pairing choice.
• Steamed or roasted vegetables like broccoli or asparagus also make a great side.
• For dessert, something light like fresh fruit or homemade gelatin to round off the meal.

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Frequently Asked Questions (FAQ)

• Can I make lasagna ahead of time? Yes, absolutely! You can prepare it a day ahead and bake it just before serving for the best flavor.
• Can I freeze lasagna uncooked? Yes, assemble the lasagna and freeze it without baking; then thaw and bake whenever you want.
• How long does lasagna last in the fridge? Up to 4 days in an airtight container.

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• Can I use pre-shredded cheeses? Yes, but I recommend always adding a bit of Parmesan for better flavor.
• What if my lasagna turns out dry? Make sure to use enough sauce and avoid overbaking without covering it.

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Recipe Variations

• Vegetarian lasagna: For our vegetarian friends, substitute the meat with sautéed mushrooms, spinach, and eggplant.
• Chicken and spinach lasagna: A lighter version, use shredded chicken instead of beef and add fresh spinach.

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• Seafood lasagna: A delicious option! Use cooked shrimp and white fish with béchamel sauce instead of tomato sauce.
• Gluten-free lasagna: If you’re concerned about gluten, use gluten-free pasta sheets and make sure cheeses and sauces are compatible.
• Zucchini lasagna: A very light option! Replace the pasta sheets with thin zucchini slices for a low-carb alternative.

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So, this is the lasagna recipe—easy, right? Now that you know all the secrets to making a delicious and simple lasagna, it’s time to get cooking! Enjoy every layer and the amazing flavor this recipe has to offer. Happy cooking!

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