Ingredients with Measurements:
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking vegetables
- Medium saucepan for making sauce
- 9x13 inch baking dish
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 skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
4. Add mushrooms and asparagus to the skillet and cook until tender, about 10 minutes.
5. Sprinkle flour over the vegetables and stir to coat.
6. Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps.
7. Add salt, pepper, and nutmeg and continue to cook, stirring occasionally, until the sauce thickens, about 10 minutes.
8. In a 9x13 inch baking dish, spread a thin layer of the sauce.
9. Arrange a layer of lasagna noodles on top of the sauce.
10. Spread a layer of the vegetable mixture over the noodles.
11. Sprinkle a layer of mozzarella cheese over the vegetables.
12. Repeat layers of noodles, vegetables, and cheese until all ingredients are used up, ending with a layer of cheese.
13. Sprinkle Parmesan cheese over the top of the lasagna.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 548
Fat: 31g
Carbohydrates: 44g
Protein: 23g
Sodium: 586mg
Sugar: 9g
Substitutions for ingredients:
- You can use any type of mushroom you prefer, such as cremini or shiitake.
- If you don't have asparagus, you can use broccoli or zucchini instead.
- You can use half-and-half instead of heavy cream to lighten up the sauce.
Variations:
- Add cooked chicken or ground beef to the vegetable mixture for a meatier lasagna.
- Use spinach instead of asparagus for a different flavor.
- Use a different type of cheese, such as fontina or cheddar, in place of the mozzarella.
Tips and tricks:
- Be sure to cook the vegetables until they are tender, as they will not cook much more in the oven.
- Don't overcook the lasagna noodles, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before serving to allow it to set up.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a serving of lasagna on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Serve with a green salad and garlic bread for a complete meal.
Suggested side dishes:
Green salad and garlic bread.
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the lasagna is too dry, add more sauce or a little bit of water to the baking dish before baking.
Food safety advice:
Be 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. It is made with layers of pasta, sauce, and cheese, and can be filled with a variety of ingredients.
Flavor profiles:
Creamy, savory, cheesy.
Serving suggestions:
Serve the lasagna hot, with a side of garlic bread and a green salad.
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Region: Italian