Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 10 ounces frozen spinach, thawed and drained
- 15 ounces ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the 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 cook until softened, about 5 minutes.
4. Add spinach and cook for another 2-3 minutes until heated through.
5. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and black pepper.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish.
7. Place 3 lasagna noodles on top of the sauce.
8. Spread 1/3 of the ricotta mixture on top of the noodles.
9. Add 1/3 of the spinach mixture on top of the ricotta.
10. Sprinkle 1/3 of the mozzarella cheese on top of the spinach.
11. Repeat layers 2 more times, ending with a layer of mozzarella cheese on top.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
14. 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 per serving: 423
Fat: 23g
Carbohydrates: 29g
Protein: 25g
Sodium: 755mg
Sugar: 6g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add cooked ground beef or Italian sausage to the spinach mixture for a meaty lasagna.
- Use a different type of sauce, such as Alfredo sauce or pesto, instead of marinara sauce.
- Add sliced mushrooms or roasted red peppers to the spinach mixture for extra flavor.
Tips and tricks:
- Make sure to drain the spinach well to prevent excess moisture in the lasagna.
- Use no-boil lasagna noodles to save time and make assembly easier.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
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 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad
Suggested side dishes:
Roasted vegetables, steamed broccoli
Troubleshooting advice:
- If the lasagna is too watery, make sure to drain the spinach well and use a thinner layer of sauce.
- If the lasagna is too dry, add more sauce or a layer of sliced tomatoes.
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 ancient Rome. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a complete meal.
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Region: Italian