Half the pleasure of making a lasagna is enjoying the leftovers! The lasagna will keep in the fridge for at least 5 days. You can also freeze the lasagna either baked or unbaked. 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.
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. 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 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 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, and note that you will later be adding Parmesan, which is salty. Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.
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. Note noodles may be cooked in advance. Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking.
When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil.
This will prevent them from sticking together. In a 9xinch 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. Cover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce. Uncover in the last 10 minutes if you'd like more of a crusty top or edges. Allow the lasagna to cool at least 15 before serving.
Leftovers will keep for about 5 days. May be reheated in conventional oven or microwave. Leave aluminum tent on for storage. Try to keep the aluminum foil from touching the sauce. Actively scan device characteristics for identification. Use precise geolocation data. Have you made this recipe? Rate it and let us know how you like it in the comments below. Don't want to follow a recipe? Check out our No Recipe Lasagna and choose your own adventure! Editor's Note: This introduction to this recipe was updated slightly on July 31, Nutrition per serving : calories, 63 g protein, 54 g carbohydrates, 4 g fiber, 13 g sugar, 52 g fat, 26 g saturated fat, mg sodium.
Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Don't overcook your noodles. Oil 'em up. Get your favorite marinara. Drain beef. Season your ricotta mixture. Don't bake for too long. What can I make in advance? What about leftovers?! Advertisement - Continue Reading Below. Yields: 8 servings.
Prep Time: 0 hours 20 mins. Total Time: 1 hour 15 mins. Kosher salt. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
Drain and drizzle a bit of olive oil to prevent noodles from sticking together. Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon. Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. Set aside. In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of mozzarella, and a layer of meat sauce.
Repeat layers, topping the last layer of noodles with meat sauce, Parmesan, and mozzarella. Garnish with parsley before serving. Parker Feierbach. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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