Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. Caprino di Montefalcone del Sannio cheese, crumbled
- 2 cups tomato sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowl
- Whisk
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 mixing bowl, whisk together Caprino di Montefalcone del Sannio cheese, tomato sauce, heavy cream, Parmesan cheese, basil, salt, and pepper.
4. Spread a thin layer of the cheese mixture on the bottom of the baking dish.
5. Place 3 lasagna noodles on top of the cheese mixture.
6. Spread another layer of the cheese mixture on top of the noodles.
7. Repeat steps 5 and 6 until all the noodles and cheese mixture are used up.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
10. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 32g
Protein: 23g
Substitutions for ingredients:
- Caprino di Montefalcone del Sannio cheese can be substituted with any other soft goat cheese.
- Tomato sauce can be substituted with marinara sauce or any other tomato-based sauce.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty lasagna.
- Add chopped spinach or kale to the cheese mixture for a veggie-packed lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become mushy.
- Let the lasagna cool for 10 minutes before serving to allow it to set.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
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 oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese and chopped fresh basil.
Pairings:
Pair with a side salad and a glass of red wine.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or heavy cream to the cheese mixture.
- If the lasagna is too watery, reduce the amount of tomato sauce or heavy cream in the cheese mixture.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Caprino di Montefalcone del Sannio is a soft goat cheese from the Molise region of Italy. It has been produced for centuries and is known for its tangy flavor and creamy texture.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve with a side salad and a glass of red wine for a complete meal.
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Region: Italian