Italian > Lasagnas

Cașcaval and Zucchini Lasagna Recipe

Ingredients with Measurements:
- 9 lasagna noodles
- 2 medium zucchinis, sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup grated Cașcaval cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese

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

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the sliced zucchini and cook until tender, about 5 minutes. Season with salt and pepper to taste.
5. Add the crushed tomatoes, basil, and oregano to the skillet. Simmer for 10 minutes.
6. In a mixing bowl, combine the ricotta cheese, 1/2 cup of the Cașcaval cheese, and 1/4 cup of the Parmesan cheese.
7. Spread a thin layer of the tomato sauce on the bottom of the baking dish.
8. Layer 3 lasagna noodles on top of the sauce.
9. Spread half of the ricotta mixture over the noodles.
10. Layer half of the zucchini mixture on top of the ricotta.
11. Repeat the layers of noodles, ricotta, and zucchini.
12. Top with the remaining 3 lasagna noodles.
13. Spread the remaining tomato sauce on top of the noodles.
14. Sprinkle the remaining Cașcaval and Parmesan cheeses on top.
15. Cover the baking dish with foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
17. Let the lasagna cool for 10 minutes before slicing and serving.


Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 330
Fat: 16g
Carbohydrates: 27g
Protein: 19g
Sodium: 530mg
Sugar: 8g

Substitutions for ingredients:
- You can substitute the Cașcaval cheese with any other hard cheese, such as cheddar or Parmesan.
- You can substitute the zucchini with any other vegetable, such as eggplant or bell peppers.
- You can use cottage cheese instead of ricotta cheese.

Variations:
- Add ground beef or Italian sausage to the tomato sauce for a meaty version.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add spinach or kale to the ricotta mixture for a healthier version.

Tips and tricks:
- Make sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven.
- Use a mandoline slicer to slice the zucchini evenly.
- Let the lasagna cool for 10 minutes before slicing to prevent it from falling apart.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the lasagna in the oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
- Serve the lasagna on a large platter with a side salad and garlic bread.

Garnishes:
- Garnish the lasagna with fresh basil or parsley.

Pairings:
- Serve the lasagna with a glass of red wine, such as Chianti or Cabernet Sauvignon.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of water to the skillet.
- If the lasagna is too watery, let it cool for a few minutes before slicing.

Food safety advice:
- Make 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 the Middle Ages. It is made with layers of pasta, tomato sauce, and cheese.

Flavor profiles:
- This lasagna is savory, cheesy, and slightly sweet from the tomato sauce.

Serving suggestions:
- Serve the lasagna hot and bubbly, straight out of the oven.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Romanian

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