testing for my access only
- Carbohydrate 36.3268326034279 g
- Cholesterol 243.438668944297 mg
- Fat 58.1082057342457 g
- Fiber 1.85765764241375 g
- Protein 55.3915822060907 g
- Saturated Fat 25.7485065421817 g
- Serving Size 1 1 Serving (408g)
- Sodium 939.247300380821 mg
- Sugar 34.4691749610141 g
- Trans Fat 11.080452822095 g
- Calories 901 calories
Step-by-step
- Heat water in large pot for cooking lasagna noodles.
- While doing this, brown ground beef in large skillet.
- Drain fat.
- Add spaghetti sauce to ground beef.
- Add garlic, cover, and simmer sauce.
- By now water should be boiling; add lasagna noodles and cook according to package instructions (boil about 8 minutes).
- In medium bowl, mix ricotta cheese, beaten egg, and 1/4 cup parmesan cheese.
- When noodles are done, drain them and assemble lasagna: Spread as small amount of sauce as possible over bottom of an 11x7 inch pan (I use glass).
- Layer 1/3 of the noodles, then 1/2 of the ricotta mixture, then 1/3 of the sauce, then 4 ounces sliced mozzarella cheese.
- Repeat.
- Top with the remaining sauce, and sprinkle with as much shredded mozzarella and parmesan cheese as desired.
- Trim any ends of noodles that stick out.
- Bake at 350? for about 30 minutes or until cheese is slightly browned and casserole is bubbly.
- Remove from oven and let stand for 15 minutes.
- Cut in squares and serve.
Swapping a jarred tomato sauce for a quick homemade passata changes the moisture balance and acidity of the entire dish significantly. Commercial sauces often contain added thickeners and sugars that alter how the casserole reduces in the oven. Ground beef must be thoroughly drained after browning; excess fat pooling in the pan prevents the ricotta and mozzarella layers from binding properly during the bake. Simmering the beef with minced garlic for ten minutes prior to assembly softens the allium's harshness while driving off unwanted water content. Ricotta cheese behaves predictably when bound with a beaten egg, coagulating under heat to create a stable, sliceable interior rather than a grainy custard. Glass baking dishes retain heat differently than metal pans, requiring a lower overall temperature or extending the 350-degree Fahrenheit bake time to ensure the center reaches a bubbling state without scorching the edges. Resting the baked casserole for fifteen minutes allows the internal temperature to drop slightly, firming the starches so individual squares hold their geometry when plated. Pair this heavy, dairy-rich main with a bright, vinaigrette-dressed bitter green salad to cut through the high fat load and clear the palate between bites.
