Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups sliced mushrooms
- 1 cup borage leaves, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms and onions
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.
4. Add sliced mushrooms and cook until they release their liquid and become tender.
5. Add chopped borage leaves and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
6. In a separate bowl, mix together ricotta cheese and parmesan cheese.
7. To assemble the lasagna, spread a thin layer of the mushroom and borage mixture on the bottom of the baking dish.
8. Place a layer of lasagna noodles on top of the mushroom mixture.
9. Spread a layer of the ricotta and parmesan mixture over the noodles.
10. Repeat the layers of mushroom mixture, noodles, and cheese mixture until all ingredients are used up.
11. Top the lasagna with shredded mozzarella cheese.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 432
Fat: 23g
Carbohydrates: 31g
Protein: 25g
Sodium: 578mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
- Spinach or kale can be substituted for borage leaves.
- Cottage cheese can be substituted for ricotta cheese.
- Swiss or cheddar cheese can be substituted for mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version of the recipe.
Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente to prevent them from becoming too soft in the oven.
- Allow the lasagna to cool for a few minutes before slicing and serving to prevent it from falling apart.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, place the lasagna in a preheated 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh borage leaves.
Garnishes:
Fresh borage leaves or chopped parsley.
Pairings:
Serve 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 a little bit of tomato sauce or broth to the mushroom mixture.
- If the lasagna is too watery, make sure to drain the mushrooms and borage leaves well before using them in the recipe.
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 or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. The dish is made up of layers of pasta, cheese, and tomato sauce, and can be customized with a variety of fillings.
Flavor profiles:
This lasagna is savory and earthy, with the mushrooms and borage leaves adding depth of flavor to the dish.
Serving suggestions:
Serve the lasagna hot out of the oven with a side salad and garlic bread for a comforting and satisfying meal.
Related Categories
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Region: Italian
Taste: Savory, Rich, Herbaceous, Earthy, Umami