Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Bosnian Gruyère cheese, shredded
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 cups tomato sauce
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making sauce
- Whisk
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 saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
4. Whisk in flour and cook for 2 minutes.
5. Slowly whisk in heavy cream and tomato sauce. Cook for 5 minutes, stirring occasionally.
6. Add chopped spinach to the sauce and cook for an additional 2 minutes.
7. In a separate bowl, mix together shredded Bosnian Gruyère cheese and grated Parmesan cheese.
8. In a 9x13 inch baking dish, spread a thin layer of the sauce on the bottom.
9. Place 3 lasagna noodles on top of the sauce.
10. Spread 1/3 of the cheese mixture on top of the noodles.
11. Repeat layers of sauce, noodles, and cheese mixture until all ingredients are used up.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
14. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 39g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Bosnian Gruyère cheese can be substituted with regular Gruyère cheese or Swiss cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add ground beef or Italian sausage to the sauce for a meaty version.
- Use different types of cheese, such as mozzarella or ricotta.
- Add roasted vegetables, such as zucchini or eggplant, to the layers.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before cutting into it, as it will be easier to slice.
- Leftover lasagna can be frozen for up to 3 months.
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 for 15-20 minutes, or until heated through.
Presentation ideas:
Serve lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Red wine, such as Chianti or Cabernet Sauvignon
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the lasagna is too dry, add more sauce to the layers.
- If the lasagna is too watery, let it cool for a few minutes before serving.
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 has been enjoyed for centuries. It is believed to have originated in the city of Naples in the 14th century.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve lasagna as a main course for dinner or as a hearty lunch.
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Region: Bosnian