Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of sliced mushrooms
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cups of Balaton cheese, grated
- 2 cups of mozzarella cheese, grated
- 1 cup of ricotta cheese
- 1/2 cup of parmesan cheese, grated
- 2 cups of tomato sauce
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms and onions
- Mixing bowl for cheese mixture
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic and sauté until the onions are translucent.
4. Add the sliced mushrooms to the skillet and cook until they are tender and browned. Season with salt and pepper to taste.
5. In a mixing bowl, combine the ricotta cheese, parmesan cheese, and dried herbs. Mix well.
6. In the baking dish, spread a thin layer of tomato sauce on the bottom.
7. Place a layer of cooked lasagna noodles on top of the tomato sauce.
8. Spread a layer of the cheese mixture over the noodles.
9. Add a layer of the sautéed mushrooms and onions on top of the cheese mixture.
10. Sprinkle a layer of grated Balaton cheese and mozzarella cheese on top of the mushrooms and onions.
11. Repeat the layers of noodles, cheese mixture, mushrooms and onions, and grated cheese until all the ingredients are used up.
12. Finish with a layer of tomato sauce and grated cheese on top.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
15. Let the lasagna cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 38g
Protein per serving: 25g
Substitutions for ingredients:
- Any type of cheese can be substituted for Balaton cheese.
- Fresh herbs can be used instead of dried herbs.
- Any type of mushroom can be used in place of sliced mushrooms.
Variations:
- Add cooked ground beef or sausage to the mushroom and onion mixture for a meaty lasagna.
- Use spinach instead of mushrooms for a vegetarian lasagna.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they hold their shape in the lasagna.
- Let the lasagna cool for a few minutes before serving to make it easier to cut.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, place it in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle fresh herbs or grated parmesan cheese on top of the lasagna before serving.
Pairings:
Serve the lasagna with a glass of red wine.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of water to the layers.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the cheese to set.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna is savory, cheesy, and full of mushroom flavor.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: Hungarian