Ingredients with Measurements:
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup vegetable broth
- 8 ounces Altenburger Ziegenkäse cheese, crumbled
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking spinach mixture
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 cook until softened, about 5 minutes.
4. Add chopped spinach, salt, black pepper, and nutmeg to the skillet. Cook until spinach is wilted, about 5 minutes.
5. Add vegetable broth to the skillet and cook until most of the liquid has evaporated, about 5 minutes.
6. In a bowl, mix together Altenburger Ziegenkäse cheese, ricotta cheese, and 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 cheese mixture on top of the noodles.
10. Spread half of the spinach mixture on top of the cheese mixture.
11. Repeat layers of noodles, cheese mixture, and spinach mixture.
12. Top with a final layer of noodles and marinara sauce.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
15. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 36g
Protein: 23g
Sodium: 900mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Altenburger Ziegenkäse cheese can be substituted with any other type of goat cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Marinara sauce can be substituted with any other type of tomato-based pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the spinach mixture for a meatier lasagna.
- Use a mixture of different cheeses, such as mozzarella, fontina, and Gruyere, for a more complex flavor.
- Add roasted red peppers or sun-dried tomatoes to the spinach mixture for extra flavor.
Tips and tricks:
- Make sure to cook the spinach mixture until most of the liquid has evaporated, otherwise the lasagna may turn out watery.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set and make it easier to cut.
- Leftover lasagna can be frozen for up to 3 months.
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 the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna turns out too watery, try cooking the spinach mixture for a few extra minutes to evaporate more of the liquid.
- If the lasagna is too dry, try adding a little more marinara sauce or vegetable broth to the spinach 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 dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce, and can be customized with a variety of different ingredients.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: German