Ingredients with Measurements:
- 1 lb. caciocavallo di bufala cheese, grated
- 3 medium zucchinis, sliced thinly
- 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 chopped fresh basil
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mandoline or sharp knife for slicing zucchinis
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes or until al dente. Drain and set aside.
3. In a large skillet, heat some olive oil over medium heat. Add the sliced zucchinis and cook for 5-7 minutes or until tender. Season with salt and pepper to taste. 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. To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of the baking dish. Add a layer of lasagna noodles, followed by a layer of zucchinis, a layer of grated caciocavallo di bufala cheese, and a layer of the ricotta cheese mixture. Repeat the layers until all the ingredients are used up, ending with a layer of tomato sauce and grated caciocavallo di bufala cheese on top.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is melted and bubbly.
7. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 22g
Sodium: 720mg
Sugar: 6g
Substitutions for ingredients:
- Caciocavallo di bufala cheese can be substituted with any other type of cheese, such as mozzarella or provolone.
- Zucchinis can be substituted with other vegetables, such as eggplant or bell peppers.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty version of the lasagna.
- Use gluten-free lasagna noodles for a gluten-free version of the recipe.
- Add some chopped sun-dried tomatoes or olives to the tomato sauce for extra flavor.
Tips and tricks:
- Use a mandoline or a sharp knife to slice the zucchinis thinly and evenly.
- Make sure to season each layer of the lasagna with salt and pepper to enhance the flavor.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat the lasagna, place it in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with some fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Serve the lasagna with a side salad and some garlic bread for a complete meal.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables, such as broccoli or carrots
- Garlic bread or breadsticks
Troubleshooting advice:
- If the lasagna is too dry, add some more tomato sauce or a splash of water to the layers.
- If the lasagna is too watery, make sure to drain the zucchinis well before adding them to the layers.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure that 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 tomato sauce, and can be customized with a variety of ingredients.
Flavor profiles:
This lasagna is savory and cheesy, with a hint of sweetness from the tomato sauce and a fresh flavor from the zucchinis and basil.
Serving suggestions:
Serve the lasagna hot, straight out of the oven, with some crusty bread and a glass of red wine.
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Region: Italian