Ingredients with Measurements:
- 2 large aubergines, sliced lengthwise
- 1 lb. lasagne noodles
- 1 lb. ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 can (28 oz.) crushed tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tbsp. dried basil
- 1 tbsp. 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. In a large pot, cook lasagne noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until onion is translucent.
4. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
5. In a separate skillet, grill the sliced aubergines until they are tender and lightly browned.
6. In a mixing bowl, combine ricotta cheese and grated Parmesan cheese.
7. In a 9x13 inch baking dish, spread a layer of tomato sauce on the bottom.
8. Add a layer of lasagne noodles on top of the sauce.
9. Spread a layer of the ricotta cheese mixture on top of the noodles.
10. Add a layer of grilled aubergines on top of the cheese mixture.
11. Repeat layers of tomato sauce, noodles, cheese mixture, and aubergines until all ingredients are used up.
12. Top with shredded mozzarella cheese.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 23g
Carbohydrates: 39g
Protein: 25g
Sodium: 780mg
Sugar: 8g
Substitutions for ingredients:
- Zucchini or yellow squash can be used instead of aubergines.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add ground beef or Italian sausage to the tomato sauce for a meaty lasagne.
- Use spinach instead of aubergines for a vegetarian lasagne.
- Substitute lasagne noodles with eggplant slices for a gluten-free lasagne.
Tips and tricks:
- Salt the sliced aubergines and let them sit for 30 minutes before grilling to remove excess moisture.
- Use no-boil lasagne noodles to save time.
- Let the lasagne rest for 10-15 minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagne in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Cover the lasagne with foil and bake for 20-25 minutes until heated through.
Presentation ideas:
- Garnish with fresh basil leaves and grated Parmesan cheese.
- Serve with a side salad and garlic bread.
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagne is too dry, add more tomato sauce or cheese.
- If the lasagne is too watery, let it rest for a few minutes before serving.
Food safety advice:
- Make sure to cook the lasagne to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagne in the refrigerator within 2 hours of cooking.
Food history:
- Lasagne is a traditional Italian dish that originated in the region of Emilia-Romagna.
Flavor profiles:
- Savory, cheesy, and slightly sweet from the tomato sauce.
Serving suggestions:
- Serve hot and bubbly straight from the oven.
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Region: Italian