Ingredients with Measurements:
- 12 lasagna noodles
- 2 medium zucchinis, thinly sliced
- 1 cup of coucougnette mushrooms, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of tomato sauce
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables
- Mixing bowl for ricotta cheese
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until fragrant and translucent.
4. Add the sliced zucchini and coucougnette mushrooms to the skillet and cook until tender. Season with salt and pepper to taste.
5. In a mixing bowl, combine the ricotta cheese with 1 cup of shredded mozzarella cheese and 1/4 cup of grated parmesan cheese.
6. Spread a thin layer of tomato sauce on the bottom of the baking dish.
7. Place a layer of cooked lasagna noodles on top of the tomato sauce.
8. Spread a layer of the ricotta cheese mixture on top of the noodles.
9. Add a layer of the sautéed zucchini and coucougnette mushrooms on top of the cheese mixture.
10. Repeat the layers of noodles, cheese mixture, and vegetables until all ingredients are used up.
11. Top the lasagna with the remaining shredded mozzarella cheese and grated parmesan cheese.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
14. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 418
Fat: 22g
Carbohydrates: 31g
Protein: 25g
Sodium: 670mg
Sugar: 7g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of mushroom instead of coucougnette mushrooms.
- You can substitute the ricotta cheese with cottage cheese or Greek yogurt.
- You can use any type of cheese instead of mozzarella and parmesan cheese.
Variations:
- Add ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Add spinach or kale to the vegetable mixture for added nutrition.
- 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 too mushy in the oven.
- Use a mandoline slicer to thinly slice the zucchini for even cooking.
- Let the lasagna cool for 10 minutes before serving 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 the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
- Sprinkle chopped fresh basil or parsley on top of the lasagna before serving.
Pairings:
- Serve the lasagna 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 tomato sauce or a splash of milk to the ricotta cheese mixture.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome. It's made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
- This lasagna is savory, cheesy, and slightly sweet from the tomato sauce.
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Cheesy, Herby, Rich, Comforting