Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Bierschinken, sliced
- 1 pound fresh spinach, washed and chopped
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, basil, salt, and black pepper. Mix well.
4. In another mixing bowl, combine chopped spinach and shredded mozzarella cheese. Mix well.
5. In the bottom of a 9x13 inch baking dish, spread a thin layer of marinara sauce.
6. Place 3 cooked lasagna noodles on top of the sauce.
7. Spread half of the ricotta cheese mixture on top of the noodles.
8. Layer half of the sliced Bierschinken on top of the ricotta cheese mixture.
9. Spread half of the spinach and mozzarella cheese mixture on top of the Bierschinken.
10. Repeat layers with 3 more lasagna noodles, remaining ricotta cheese mixture, remaining Bierschinken, and remaining spinach and mozzarella cheese mixture.
11. Top with remaining 3 lasagna noodles and remaining marinara sauce.
12. Cover the baking dish with aluminum foil.
13. Bake for 30 minutes.
14. Remove the aluminum foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
15. Let the lasagna cool for 10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F (190°C).
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 515
- Fat: 28g
- Carbohydrates: 32g
- Protein: 34g
Substitutions for ingredients:
- Bierschinken can be substituted with ham or prosciutto.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add sliced mushrooms to the spinach and mozzarella cheese mixture.
- Use a different type of cheese, such as fontina or cheddar.
Tips and tricks:
- Make sure to drain the spinach well to avoid a watery lasagna.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagna in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
- Garnish with fresh basil leaves.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too watery, try draining the spinach better or using less marinara sauce.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F (74°C) 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 salty.
Serving suggestions:
- Serve hot with a side salad and garlic bread.
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Region: German