Ingredients with Measurements:
- 1 package lasagna noodles
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 zucchinis, sliced
- 2 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup sliced mushrooms
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
4. Add zucchini, yellow squash, red and yellow bell peppers, and mushrooms to the skillet. Sauté until vegetables are tender.
5. Add dried basil, dried oregano, salt, and pepper to the skillet. Stir to combine.
6. In a bowl, mix ricotta cheese, egg, and half of the grated Parmesan cheese.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish.
8. Place a layer of cooked lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture on top of the noodles.
10. Add a layer of sautéed vegetables on top of the ricotta cheese mixture.
11. Sprinkle shredded mozzarella cheese on top of the vegetables.
12. Repeat layers of noodles, ricotta cheese mixture, vegetables, and mozzarella cheese.
13. Top with remaining marinara sauce and sprinkle with remaining grated Parmesan cheese.
14. Cover with foil and bake for 25 minutes.
15. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
16. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 438
Fat: 22g
Carbohydrates: 36g
Protein: 25g
Sodium: 810mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Use cottage cheese instead of ricotta cheese.
- Use any type of cheese instead of mozzarella cheese.
- Use any type of vegetables instead of the ones listed in the recipe.
Variations:
- Add cooked ground beef or Italian sausage to the vegetable mixture.
- Use spinach instead of or in addition to the vegetables.
- Add a layer of sliced black olives to the lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- Use a mandoline to slice the vegetables evenly.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes or until heated through. Alternatively, place the lasagna in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, green beans
Troubleshooting advice:
If the lasagna is too dry, add more marinara sauce or a little bit of water to the vegetable mixture.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that originated in the city of Naples. It is made with layers of pasta, cheese, and meat or vegetables, and is typically baked in the oven.
Flavor profiles:
Savory, cheesy, and slightly sweet from the marinara sauce.
Serving suggestions:
Serve the lasagna with a side salad and a glass of red wine for a complete meal.
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Taste: Savory, Rich, Cheesy, Herbal, Tomato, Garlicky, Tomato-Y