Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 (15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles
- 2 cups water
Special equipment needed:
- Large baking sheet
- 9x13 inch baking dish
- Large pot for boiling noodles
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Arrange eggplant, zucchini, red bell pepper, and onion on a large baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat.
3. Roast vegetables in the preheated oven for 20-25 minutes or until tender and lightly browned.
4. In a large saucepan, heat crushed tomatoes, garlic, basil, parsley, oregano, and red pepper flakes over medium heat. Simmer for 10 minutes.
5. In a separate bowl, mix together ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese.
6. Cook lasagna noodles according to package instructions. Drain and set aside.
7. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
8. Arrange 3 lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture on top of the noodles.
10. Arrange half of the roasted vegetables on top of the cheese mixture.
11. Spoon half of the remaining tomato sauce over the vegetables.
12. Repeat layers with 3 more lasagna noodles, remaining ricotta cheese mixture, remaining roasted vegetables, and remaining tomato sauce.
13. Top with remaining 1 cup of mozzarella cheese.
14. Pour 2 cups of water around the edges of the lasagna.
15. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
16. Remove foil and bake for an additional 15-20 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 35g
Protein: 22g
Sodium: 820mg
Sugar: 10g
Fiber: 5g
Substitutions for ingredients:
- Use yellow squash instead of zucchini.
- Use green bell pepper instead of red bell pepper.
- Use cottage cheese instead of ricotta cheese.
- Use feta cheese instead of Parmesan cheese.
Variations:
- Add ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free option.
- Add spinach or kale to the ricotta cheese mixture 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.
- Cover the lasagna with foil to prevent the cheese from burning.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
Storage instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
Serve lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish lasagna with fresh basil or parsley.
Pairings:
Serve lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or water to the layers.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash all vegetables before slicing and roasting.
- 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 dates back to the Middle Ages.
Flavor profiles:
Savory, cheesy, and slightly sweet from the roasted vegetables.
Serving suggestions:
Serve lasagna with a glass of red wine for a complete meal.
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Taste: Savory, Rich, Tangy, Herby, Comforting