Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of mushrooms, sliced
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of white wine
- 1 can of crushed tomatoes (28 ounces)
- 1 cup of ricotta cheese
- 1 cup of grated cacioricotta cheese
- 1/4 cup of chopped fresh parsley
- 1 egg
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms and sauce
- Mixing bowl for cheese mixture
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add sliced mushrooms, salt, black pepper, and red pepper flakes. Cook until mushrooms are tender and browned, about 10 minutes.
5. Add white wine to the skillet and cook until the liquid has reduced by half.
6. Add crushed tomatoes to the skillet and bring to a simmer. Cook for 10 minutes.
7. In a mixing bowl, combine ricotta cheese, grated cacioricotta cheese, chopped parsley, and egg. Mix well.
8. Spread a thin layer of the mushroom sauce on the bottom of the baking dish.
9. Place 3 lasagna noodles on top of the sauce.
10. Spread half of the cheese mixture over the noodles.
11. Spoon half of the mushroom sauce over the cheese mixture.
12. Repeat layers, ending with a layer of mushroom sauce.
13. Sprinkle grated Parmesan cheese over the top.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 375
Fat: 16g
Saturated Fat: 8g
Cholesterol: 83mg
Sodium: 756mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 7g
Protein: 20g
Substitutions for ingredients:
- You can substitute any type of cheese for the cacioricotta cheese.
- You can use any type of mushroom you prefer.
- You can substitute vegetable broth for the white wine.
Variations:
- Add spinach or kale to the cheese mixture for added nutrition.
- Use ground beef or Italian sausage in place of the mushrooms for a meaty lasagna.
- Add roasted red peppers or sun-dried tomatoes to the mushroom sauce for added flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become too mushy in the oven.
- Let the lasagna cool for a few minutes before slicing to make it easier to cut.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat lasagna in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes
Troubleshooting advice:
- If the lasagna is too watery, let it rest for a few minutes before serving.
- If the lasagna is too dry, add a little more sauce to the top before baking.
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. The dish typically consists of layers of pasta, cheese, and sauce.
Flavor profiles:
Savory, cheesy, tangy
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a complete meal.
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Region: Italian