Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups sliced mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups Bandel cheese, grated
- 2 cups mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 cups tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon 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 bowls
- Grater
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, sauté mushrooms, onions, and garlic in olive oil until tender. Season with salt and pepper to taste.
4. In a mixing bowl, combine Bandel cheese, mozzarella cheese, and Parmesan cheese.
5. In another mixing bowl, mix tomato sauce with dried basil and oregano.
6. In the baking dish, spread a layer of tomato sauce on the bottom.
7. Place a layer of cooked lasagna noodles on top of the sauce.
8. Spread a layer of the cheese mixture on top of the noodles.
9. Add a layer of the sautéed mushrooms and onions on top of the cheese.
10. Repeat layers of tomato sauce, noodles, cheese mixture, and mushroom mixture until all ingredients are used up.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove foil and bake for an additional 15 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 40g
Protein: 23g
Substitutions for ingredients:
- Any type of cheese can be substituted for Bandel cheese.
- Any type of mushroom can be used.
- Fresh herbs can be used instead of dried.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty lasagna.
- Use spinach instead of mushrooms for a vegetarian option.
- Add roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente so they don't become mushy in the oven.
- Let the lasagna rest for 10-15 minutes before serving to allow the layers to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve with a side salad and garlic bread.
Garnishes:
Sprinkle with fresh basil or parsley before serving.
Pairings:
Pair with a glass of red wine.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, make sure to drain excess liquid from the sautéed mushrooms and onions.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
Savory, cheesy, and earthy.
Serving suggestions:
Serve hot and enjoy with family and friends.
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Region: Italian