Casseruola di Manzo e Ricotta is a delightful fusion of hearty beef and creamy ricotta that brings comfort food to a whole new level.

1

Preheat the oven to 375 degrees F (190 degrees C). This ensures that your casserole cooks evenly.

2

In a large skillet, cook 1 pound of ground beef over medium heat until browned, about 5-7 minutes. Drain any fat.

3

Add 1 finely chopped onion and 2 minced cloves of garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.

4

Stir in 2 cups of tomato sauce, 1 teaspoon of basil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Let this simmer for 10 minutes to blend the flavors.

5

In a mixing bowl, combine 1 cup of ricotta cheese, 1 egg, and 1/2 cup of grated parmesan cheese. Mix until smooth.

6

Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

7

Layer 3 lasagna noodles over the sauce followed by half of the ricotta mixture, and then a layer of meat sauce. Repeat the layers, ending with meat sauce on top.

8

Cover the dish with foil and bake for 25 minutes.

9

Remove the foil and bake for an additional 15 minutes until bubbly and golden on top.

10

Let it cool for 5-10 minutes before serving to allow the layers to set.

6

• Add sautéed mushrooms to the meat sauce for earthy flavors.
• Top with fresh herbs like parsley or basil after baking for a burst of freshness.
• Incorporate spinach or zucchini into the ricotta mixture for added nutrients.

• Always let the casserole rest before serving for the best texture.
• Mix a dash of crushed red pepper into the sauce for a spicy kick.
• Use a mix of mozzarella with the parmesan for a cheesy top layer.

• fat: 15g
• protein: 25g
• calories: 350
• carbohydrates: 30g

This casserole is a source of protein from the beef and ricotta, providing essential nutrients while being hearty and satisfying.

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