Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound capicola, thinly sliced
- 1 pound fresh spinach, washed and chopped
- 1 pound ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 jar (24 ounces) marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, eggs, salt, black pepper, garlic powder, and onion powder. Mix well.
4. In another mixing bowl, combine chopped spinach and shredded mozzarella cheese. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
6. Place 3 cooked lasagna noodles on top of the sauce.
7. Spread half of the ricotta cheese mixture on top of the noodles.
8. Layer half of the capicola slices on top of the ricotta cheese mixture.
9. Layer half of the spinach and mozzarella cheese mixture on top of the capicola slices.
10. Repeat layers with remaining ingredients, starting with another layer of marinara sauce.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
13. Let the lasagna cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 30g
Protein: 29g
Sodium: 1250mg
Sugar: 7g
Substitutions for ingredients:
- Capicola can be substituted with ham or prosciutto.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add sliced mushrooms or roasted red peppers to the spinach and cheese mixture.
- Use a different type of cheese, such as fontina or provolone.
- Add a layer of sliced tomatoes or zucchini for extra flavor and nutrition.
Tips and tricks:
- Make sure to drain the spinach well to avoid excess moisture in the lasagna.
- Use oven-ready lasagna noodles to save time and effort.
- Let the lasagna cool for a few minutes before slicing to avoid a messy presentation.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual portions in the microwave or in the oven at 350°F for 10-15 minutes.
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.
- Grated Parmesan cheese.
Pairings:
- Garlic bread or breadsticks.
- Caesar salad or mixed greens.
Suggested side dishes:
- Roasted vegetables, such as broccoli or asparagus.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of water before baking.
- If the lasagna is too watery, make sure to drain the spinach well and use oven-ready lasagna noodles to avoid excess moisture.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure food safety.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome, where it was made with layers of pasta, meat, and cheese.
Flavor profiles:
- Savory, cheesy, and slightly spicy from the capicola.
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread for a complete meal.
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Region: Italian