Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound Cacio Magno cheese, grated
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh oregano, chopped
- 1/2 cup fresh thyme, chopped
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling noodles
- 9x13 inch baking dish
- Mixing bowl
- 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 mixing bowl, combine grated Cacio Magno cheese, chopped basil, parsley, oregano, and thyme. Mix well.
4. In a separate bowl, whisk together olive oil, minced garlic, salt, and black pepper.
5. Spread a thin layer of tomato sauce on the bottom of the baking dish.
6. Place a layer of cooked lasagna noodles on top of the tomato sauce.
7. Spread a layer of the cheese and herb mixture on top of the noodles.
8. Drizzle a small amount of the olive oil and garlic mixture on top of the cheese and herb mixture.
9. Repeat layers of noodles, cheese and herb mixture, and olive oil and garlic mixture until all ingredients are used up.
10. Top with a final layer of tomato sauce and sprinkle with grated Parmesan cheese.
11. Cover with aluminum foil and bake for 30 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 480
Fat: 24g
Carbohydrates: 43g
Protein: 23g
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Substitute tomato sauce with Alfredo sauce for a creamy lasagna.
- Add sliced mushrooms or spinach to the cheese and herb mixture for a vegetable lasagna.
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 10-15 minutes before serving to allow the cheese to set.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a large platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes
Troubleshooting advice:
If the lasagna is too dry, add more tomato sauce or olive oil and garlic mixture.
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 typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
Savory, cheesy, herbaceous
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian