Italian > Lasagnas

Brânză de Vaci and Vegetable Lasagna Recipe

Ingredients with Measurements:
- 9 lasagna noodles
- 2 cups Brânză de Vaci (Romanian fresh cheese)
- 2 cups chopped mixed vegetables (zucchini, bell peppers, mushrooms, onions)
- 1 cup tomato sauce
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables

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, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

4. Add chopped vegetables and sauté until tender, about 5-7 minutes.

5. Add tomato sauce and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes.

6. In a separate bowl, mix Brânză de Vaci and Parmesan cheese together.

7. In the baking dish, spread a thin layer of the vegetable-tomato sauce mixture.

8. Place three lasagna noodles on top of the sauce.

9. Spread half of the Brânză de Vaci and Parmesan cheese mixture on top of the noodles.

10. Spread half of the vegetable-tomato sauce mixture on top of the cheese.

11. Repeat layers of noodles, cheese mixture, and vegetable-tomato sauce mixture.

12. Top with a final layer of noodles and remaining vegetable-tomato sauce mixture.

13. Sprinkle chopped fresh basil on top.

14. Cover with aluminum foil and bake for 25 minutes.

15. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 30g
Protein: 18g
Fiber: 3g
Sodium: 690mg

Substitutions for ingredients:
- Brânză de Vaci can be substituted with ricotta cheese or cottage cheese.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Vegetable broth can be substituted with chicken broth or water.

Variations:
- Add cooked ground beef or Italian sausage to the vegetable-tomato sauce mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced black olives or chopped sun-dried tomatoes for extra flavor.

Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become mushy in the oven.
- Let the lasagna cool for a few minutes before slicing and serving.
- Leftover lasagna can be frozen for up to 3 months.

Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place individual portions in the microwave or oven until heated through.

Presentation ideas:
Serve lasagna on a large platter with a sprinkle of fresh basil on top.

Garnishes:
Fresh basil leaves or grated Parmesan cheese.

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 more tomato sauce or vegetable broth to the vegetable-tomato sauce mixture.
- If the lasagna is too watery, let it bake uncovered for an additional 5-10 minutes.

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. It is typically made with layers of pasta, cheese, and meat or vegetables.

Flavor profiles:
Creamy, cheesy, savory, and slightly sweet.

Serving suggestions:
Serve hot and enjoy!

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Taste: Savory, Rich, Cheesy, Creamy, Herby, Comforting