Ingredients with Measurements:
- 12 lasagna noodles
- 1 cup of Cansiglio cheese, grated
- 1 cup of mozzarella cheese, grated
- 1/2 cup of parmesan cheese, grated
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 cups of tomato sauce
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large bowl, mix together Cansiglio cheese, mozzarella cheese, parmesan cheese, and egg. Set aside.
4. In a separate bowl, toss eggplant, zucchini, red bell pepper, onion, and garlic with olive oil, salt, and pepper.
5. Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender.
6. In a large baking dish, spread a layer of tomato sauce on the bottom.
7. Add a layer of cooked lasagna noodles on top of the tomato sauce.
8. Add a layer of roasted vegetables on top of the noodles.
9. Add a layer of the cheese mixture on top of the vegetables.
10. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
11. Cover the baking dish with aluminum foil and bake in the oven for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 425
- Fat: 21g
- Carbohydrates: 39g
- Protein: 20g
- Fiber: 5g
Substitutions for ingredients:
- Cansiglio cheese can be substituted with any other hard cheese, such as pecorino romano or asiago.
- Any other vegetables can be used in place of eggplant, zucchini, red bell pepper, and onion.
Variations:
- Add ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
Tips and tricks:
- Make sure to salt the eggplant before roasting to remove any bitterness.
- Use a mandoline to slice the vegetables evenly.
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 lasagna on a large platter with a side salad.
Garnishes:
- Sprinkle chopped fresh herbs, such as basil or parsley, on top of the lasagna before serving.
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of water before baking.
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 originated in the region of Emilia-Romagna.
Flavor profiles:
- Savory, cheesy, and slightly sweet from the roasted vegetables.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian