Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Caciottina di Bufala di Amaseno cheese, shredded
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 pound fresh spinach, washed and chopped
- 1/2 cup chopped fresh parsley
- 3 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach
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 large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
4. Add chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and set aside.
5. In a large bowl, mix together ricotta cheese, Parmesan cheese, parsley, nutmeg, salt, and pepper.
6. In the bottom of the baking dish, spread a thin layer of marinara sauce.
7. Place a layer of cooked lasagna noodles on top of the sauce.
8. Spread a layer of the ricotta mixture over the noodles.
9. Add a layer of the cooked spinach on top of the ricotta mixture.
10. Sprinkle a layer of shredded Caciottina di Bufala di Amaseno cheese on top of the spinach.
11. Repeat layers until all ingredients are used up, ending with a layer of marinara sauce on top.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 15 minutes, or until cheese is melted and bubbly.
14. Let lasagna cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 550
- Total fat: 29g
- Saturated fat: 16g
- Cholesterol: 85mg
- Sodium: 1200mg
- Total carbohydrates: 41g
- Dietary fiber: 4g
- Sugars: 7g
- Protein: 32g
Substitutions for ingredients:
- Caciottina di Bufala di Amaseno cheese can be substituted with any other type of shredded cheese.
- Fresh spinach can be substituted with frozen spinach, but make sure to thaw and drain it before using.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty lasagna.
- Use a different type of cheese, such as mozzarella or fontina, for a different flavor profile.
- Add sliced mushrooms or roasted red peppers to the spinach layer for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente so they don't become too mushy in the oven.
- Use a mandoline to slice the cheese thinly for easier shredding.
- Let the lasagna cool for 10 minutes before slicing to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
- Serve lasagna on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
- Sprinkle chopped parsley or basil on top of the lasagna for a pop of color.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce to the layers.
- If the lasagna is too watery, make sure to drain the spinach well before using.
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 the Middle Ages.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve lasagna hot with a side salad or garlic bread.
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Region: Italian