Ingredients with Measurements:
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup Algunder Bauernkäse Halbfett cheese, grated
- 1/4 cup Parmesan cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms
- Saucepan for making cheese sauce
- Whisk for stirring cheese sauce
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4. Add mushrooms, thyme, salt, and pepper to the skillet. Cook until mushrooms are tender and any liquid has evaporated, about 10 minutes.
5. In a saucepan, whisk together flour and milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
6. Remove saucepan from heat and stir in Algunder Bauernkäse Halbfett cheese until melted and smooth.
7. Spread a thin layer of cheese sauce on the bottom of the baking dish.
8. Arrange 3 lasagna noodles on top of the cheese sauce.
9. Spread half of the mushroom mixture over the noodles.
10. Spread half of the remaining cheese sauce over the mushrooms.
11. Repeat layers with 3 more lasagna noodles, remaining mushroom mixture, and remaining cheese sauce.
12. Top with remaining 3 lasagna noodles and sprinkle with Parmesan cheese.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes, until cheese is golden brown and bubbly.
15. Let lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 550mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 8g
Protein: 20g
Substitutions for ingredients:
- Any type of cheese can be substituted for Algunder Bauernkäse Halbfett cheese.
- Any type of mushroom can be used in place of sliced mushrooms.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty lasagna.
- Use spinach instead of mushrooms for a vegetarian option.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Be sure to cook the mushrooms until any liquid has evaporated to prevent a watery lasagna.
- Use no-boil lasagna noodles for a quicker preparation time.
- Let the lasagna cool for a few minutes before slicing 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 individual portions in the microwave or oven until heated through.
Presentation ideas:
Serve lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Serve with a side salad and garlic bread.
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the lasagna is too watery, cook the mushrooms longer to evaporate more liquid.
Food safety advice:
Be sure to cook lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that has been enjoyed for centuries.
Flavor profiles:
This lasagna is savory and cheesy with earthy notes from the mushrooms and thyme.
Serving suggestions:
Serve hot and bubbly straight out of the oven for a comforting and satisfying meal.
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Region: German