Ingredients with Measurements:
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped bird's foot violet leaves
- 2 cups fresh spinach leaves
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking sauce
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add crushed tomatoes, salt, black pepper, and red pepper flakes to the skillet. Bring to a simmer and cook for 10 minutes.
5. Add chopped bird's foot violet leaves and fresh spinach leaves to the skillet. Cook until wilted, about 3 minutes.
6. In a separate bowl, mix together ricotta cheese and grated Parmesan cheese.
7. Spread a thin layer of the tomato sauce on the bottom of the baking dish.
8. Place 3 lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture on top of the noodles.
10. Top with half of the tomato sauce mixture.
11. Sprinkle with 1 cup of shredded mozzarella cheese.
12. Repeat layers with remaining noodles, ricotta cheese mixture, tomato sauce mixture, and mozzarella cheese.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 820mg
Carbohydrates: 41g
Fiber: 4g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Bird's foot violet leaves can be substituted with arugula or kale leaves.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms or roasted red peppers to the tomato sauce mixture for added flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna rest for 10 minutes before slicing and 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 individual portions in the microwave for 1-2 minutes, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Garnish with fresh bird's foot violet leaves or spinach leaves.
- Serve with a side salad or garlic bread.
Pairings:
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add a little more tomato sauce or a splash of milk to the ricotta cheese mixture.
- If the lasagna is too watery, let it rest for a few minutes before slicing and serving.
Food safety advice:
- Be sure to cook the 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 ancient Rome.
Flavor profiles:
- The bird's foot violet and spinach add a fresh, earthy flavor to the classic tomato and cheese flavors of lasagna.
Serving suggestions:
- Serve hot and enjoy as a main course for dinner.
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