Ingredients with Measurements:
- 1 lb. Caciocavallo Podolico Picentino cheese, grated
- 1 lb. zucchini, sliced
- 1 lb. lasagna noodles
- 2 cups tomato sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, sauté the sliced zucchini until tender and lightly browned. Set aside.
4. In a mixing bowl, combine the ricotta cheese, minced garlic, chopped basil, and grated Parmesan cheese. Mix well and set aside.
5. In the bottom of the baking dish, spread a thin layer of tomato sauce.
6. Arrange a layer of cooked lasagna noodles on top of the sauce.
7. Spread a layer of the ricotta cheese mixture over the noodles.
8. Sprinkle a layer of grated Caciocavallo Podolico Picentino cheese over the ricotta cheese mixture.
9. Arrange a layer of sautéed zucchini over the cheese.
10. Repeat the layers of noodles, ricotta cheese mixture, Caciocavallo Podolico Picentino cheese, and zucchini until all ingredients are used up.
11. Top the lasagna with a final layer of tomato sauce and sprinkle with additional grated Caciocavallo Podolico Picentino cheese.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
14. Let the lasagna cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 23g
Carbohydrates: 39g
Protein: 28g
Sodium: 720mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Caciocavallo Podolico Picentino cheese can be substituted with any other hard, aged cheese such as Parmesan or Pecorino Romano.
- Zucchini can be substituted with eggplant or yellow squash.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Use spinach instead of zucchini for a vegetarian option.
- Add sliced mushrooms to the sautéed zucchini for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of zucchini.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- 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 the lasagna in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Garnish with additional grated Caciocavallo Podolico Picentino cheese and chopped fresh basil.
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 a splash of water to the layers.
- If the lasagna is too watery, let it cool for a few minutes before slicing to allow the cheese to set.
Food safety advice:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too mushy in the oven.
- Always wash your hands and utensils thoroughly before handling food.
Food history:
Lasagna is a traditional Italian dish that originated in the region of Emilia-Romagna. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna has a rich and savory flavor from the Caciocavallo Podolico Picentino cheese and tomato sauce, with a hint of sweetness from the sautéed zucchini.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a hearty and satisfying meal.
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Region: Italian