Ingredients with Measurements:
- 9 lasagna noodles
- 2 medium zucchinis, sliced
- 1 cup Caciotta Sarda cheese, grated
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 cups tomato sauce
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a bowl, mix together the ricotta cheese, Caciotta Sarda cheese, Parmesan cheese, egg, parsley, and basil. Season with salt and pepper to taste.
4. Spread a thin layer of tomato sauce on the bottom of the baking dish.
5. Place a layer of lasagna noodles on top of the sauce.
6. Spread a layer of the cheese mixture on top of the noodles.
7. Add a layer of sliced zucchinis on top of the cheese mixture.
8. Repeat the layers of noodles, cheese mixture, and zucchinis until all the ingredients are used up.
9. Top the lasagna with the remaining tomato sauce.
10. Cover the baking dish with aluminum foil.
11. Bake the lasagna for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
13. Let the lasagna cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 330
Fat: 16g
Carbohydrates: 28g
Protein: 18g
Sodium: 710mg
Sugar: 7g
Substitutions for ingredients:
- Caciotta Sarda cheese can be substituted with any other semi-soft cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Zucchinis can be substituted with eggplants or mushrooms.
Variations:
- Add ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Use spinach instead of zucchinis for a vegetarian lasagna.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente to prevent them from becoming too mushy.
- Slice the zucchinis thinly to ensure they cook evenly.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, cover it with foil and bake in a 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs.
Garnishes:
Fresh parsley, basil, or grated Parmesan cheese.
Pairings:
Serve the lasagna 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 milk to the cheese mixture.
- If the lasagna is too watery, reduce the amount of tomato sauce.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: Italian