Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups sliced mushrooms
- 2 cups chopped celery
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 jar (24 ounces) marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add mushrooms, celery, onion, and garlic. Sauté until vegetables are tender, about 10 minutes. Add basil, oregano, salt, and pepper. Stir to combine.
4. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Stir to combine.
5. Spread 1/2 cup of marinara sauce on the bottom of the baking dish.
6. Place 3 lasagna noodles on top of the sauce.
7. Spread 1/3 of the ricotta cheese mixture on top of the noodles.
8. Spoon 1/3 of the vegetable mixture on top of the cheese.
9. Pour 1/2 cup of marinara sauce on top of the vegetables.
10. Repeat layers two more times, ending with a layer of noodles on top.
11. Pour remaining marinara sauce over the top layer of noodles.
12. Sprinkle remaining 1 cup of mozzarella cheese on top of the sauce.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and bake for an additional 15 minutes, or until cheese is melted and bubbly.
15. Let cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
5. Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 436
- Fat: 22g
- Carbohydrates: 33g
- Protein: 25g
- Fiber: 3g
- Sugar: 7g
- Sodium: 834mg
Substitutions for ingredients:
- You can substitute cottage cheese for ricotta cheese.
- You can use any type of cheese you prefer, such as cheddar or provolone.
- You can use fresh herbs instead of dried.
Variations:
- You can add cooked ground beef or Italian sausage to the vegetable mixture.
- You can add spinach or kale to the vegetable mixture.
- You can use gluten-free lasagna noodles.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- You can make this recipe ahead of time and store it in the refrigerator for up to 2 days before baking.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place individual portions in the microwave or oven until heated through.
Presentation ideas:
- Serve with a side salad and garlic bread.
Garnishes:
- Sprinkle chopped fresh parsley or basil on top before serving.
Pairings:
- Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of water before baking.
- If the lasagna is too watery, make sure to drain the vegetables well before layering them in the dish.
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:
- This lasagna has a savory and earthy flavor from the mushrooms and celery, with a hint of sweetness from the marinara sauce.
Serving suggestions:
- Serve hot and enjoy!
Related Categories
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Region: Italian
Taste: Savory, Rich, Earthy, Umami, Herbaceous, Comforting