Ingredients with Measurements:
- 9 lasagne sheets
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 jar (24 oz) marinara sauce
- 1 cup crumbled Ardagh Castle goats cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, toss the sliced zucchinis, red bell pepper, and yellow onion with the minced garlic, olive oil, dried basil, dried oregano, salt, and black pepper.
3. Spread the vegetables out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. In a separate bowl, mix together the crumbled Ardagh Castle goats cheese and shredded mozzarella cheese.
5. Spread a thin layer of marinara sauce on the bottom of the baking dish.
6. Place three lasagne sheets on top of the sauce.
7. Spoon half of the roasted vegetables over the lasagne sheets.
8. Sprinkle half of the cheese mixture over the vegetables.
9. Pour half of the remaining marinara sauce over the cheese.
10. Repeat layers with remaining lasagne sheets, vegetables, cheese, and sauce.
11. Sprinkle grated Parmesan cheese over the top of the lasagne.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Let the lasagne cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 1030mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 10g
Protein: 18g
Substitutions for ingredients:
- Any type of cheese can be substituted for the Ardagh Castle goats cheese and mozzarella cheese.
- Any type of roasted vegetables can be used in place of the zucchinis, red bell pepper, and yellow onion.
Variations:
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty lasagne.
- Use gluten-free lasagne sheets for a gluten-free version.
- Add a layer of spinach or kale between the roasted vegetables and cheese for added nutrition.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Use a mandoline slicer to make slicing the vegetables easier.
- Let the lasagne cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of lasagne on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. Alternatively, place the lasagne in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lasagne on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagne is too dry, add more marinara sauce or a splash of water before baking.
- If the lasagne is too watery, let it cool for a few minutes before slicing to allow the sauce to thicken.
Food safety advice:
- Make sure to wash all vegetables before slicing and roasting.
- Use a food thermometer to ensure the lasagne reaches an internal temperature of 165°F before serving.
Food history:
Lasagne is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and meat or vegetables, and is often served for special occasions.
Flavor profiles:
Savory, cheesy, and slightly sweet from the roasted vegetables.
Serving suggestions:
Serve the lasagne hot with a side of garlic bread and a Caesar salad.
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