Ingredients with Measurements:
- 9 lasagna noodles
- 2 medium zucchinis, sliced
- 1 cup of caciottina cheese, grated
- 1 cup of mozzarella cheese, grated
- 1/2 cup of parmesan cheese, grated
- 2 cups of tomato sauce
- 2 cloves of garlic, minced
- 1/2 onion, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Boil the lasagna noodles according to the package instructions. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and onion, and sauté until fragrant and translucent.
4. Add the sliced zucchini to the skillet and cook until tender, about 5-7 minutes. Season with salt and pepper to taste.
5. In a separate bowl, mix together the grated caciottina cheese, mozzarella cheese, and parmesan cheese.
6. Spread a thin layer of tomato sauce on the bottom of the baking dish.
7. Place 3 lasagna noodles on top of the sauce.
8. Add a layer of the cooked zucchini on top of the noodles.
9. Sprinkle a layer of the cheese mixture on top of the zucchini.
10. Repeat steps 7-9 until all the ingredients are used up, ending with a layer of cheese on top.
11. Cover the baking dish with foil and bake 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: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Fat: 18g
Carbohydrates: 34g
Protein: 20g
Sodium: 780mg
Sugar: 7g
Fiber: 3g
Substitutions for ingredients:
- Caciottina cheese can be substituted with ricotta cheese or cottage cheese.
- Mozzarella cheese can be substituted with provolone cheese or cheddar cheese.
- Parmesan cheese can be substituted with pecorino romano cheese or asiago cheese.
- Tomato sauce can be substituted with marinara sauce or alfredo sauce.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty lasagna.
- Use eggplant instead of zucchini for a vegetarian option.
- Add spinach or kale to the cheese mixture for added nutrition.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy when baked.
- Use a mandoline slicer to slice the zucchini 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, preheat the oven to 350°F. Cover the lasagna with foil and bake for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Sautéed mushrooms
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, make sure to drain the zucchini well before adding it to the skillet.
Food safety advice:
Make 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. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna is savory, cheesy, and slightly sweet from the tomato sauce.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: Italian