Italian > Lasagnas

Caciotta di Bufala Pontina and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Caciotta di Bufala Pontina cheese, grated
- 2 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups marinara sauce

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

3. In a mixing bowl, combine the ricotta cheese, grated Caciotta di Bufala Pontina cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, dried basil, dried oregano, salt, and pepper. Mix well.

4. Spread a thin layer of marinara sauce on the bottom of the baking dish.

5. Place a layer of cooked lasagna noodles on top of the sauce.

6. Spread a layer of the cheese and spinach mixture over the noodles.

7. Repeat layers of noodles and cheese mixture until all ingredients are used up, ending with a layer of cheese mixture on top.

8. Pour the remaining marinara sauce over the top of the lasagna.

9. Cover the baking dish with foil and bake for 30 minutes.

10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

11. Let the lasagna cool for 10 minutes before slicing and serving.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 32g
Protein: 27g
Sodium: 930mg
Sugar: 6g

Substitutions for ingredients:
- Caciotta di Bufala Pontina cheese can be substituted with any other type of soft cheese, such as ricotta or goat cheese.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.

Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty lasagna.
- Use a different type of cheese, such as mozzarella or cheddar, for a different flavor profile.
- Add chopped mushrooms or roasted red peppers to the cheese and spinach mixture for added flavor.

Tips and tricks:
- Be sure to cook the lasagna noodles until al dente so they don't become too soft when baked.
- Use a high-quality marinara sauce for the best flavor.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.

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 350°F oven for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh parsley or basil on top.

Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.

Pairings:
Serve the lasagna with a side salad and garlic bread for a complete meal.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the lasagna is too dry, add a little more marinara sauce before baking.
- If the lasagna is too wet, reduce the amount of spinach or ricotta cheese in the cheese mixture.

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 the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.

Flavor profiles:
This lasagna has a rich and creamy flavor from the combination of Caciotta di Bufala Pontina cheese, ricotta cheese, and spinach. The marinara sauce adds a tangy and slightly sweet flavor.

Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a complete meal.

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Region: Italian

Taste: Savory, Creamy, Cheesy, Rich, Nutty, Earthy