Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of fresh spinach, chopped
- 1 cup of grated Tolminc cheese
- 1 cup of ricotta cheese
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 3 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Whisk
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 mixing bowl, combine the chopped spinach, grated Tolminc cheese, ricotta cheese, heavy cream, Parmesan cheese, chopped basil, minced garlic, salt, and pepper. Mix well.
4. Spread a thin layer of the cheese and spinach mixture on the bottom of the baking dish.
5. Place three lasagna noodles on top of the cheese and spinach mixture.
6. Spread another layer of the cheese and spinach mixture on top of the noodles.
7. Repeat steps 5 and 6 until all the noodles and cheese and spinach mixture have been used.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the aluminum foil and bake for an additional 10-15 minutes or until the top is golden brown and bubbly.
10. Let the lasagna cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 482
Fat: 32g
Carbohydrates: 28g
Protein: 22g
Sodium: 526mg
Sugar: 3g
Substitutions for ingredients:
- Instead of Tolminc cheese, you can use any other hard cheese such as Parmesan or Pecorino Romano.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
Variations:
- Add cooked ground beef or sausage to the cheese and spinach mixture for a meaty lasagna.
- Use different herbs such as oregano or thyme instead of basil.
- Add sliced mushrooms or roasted red peppers to the cheese and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so that they don't become too mushy when baked.
- Use a whisk to mix the cheese and spinach mixture thoroughly.
- Let the lasagna cool for a few minutes before serving to allow the layers to set.
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 the 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
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more heavy cream to the cheese and spinach mixture.
- If the lasagna is too watery, reduce the amount of heavy cream in the cheese and spinach mixture.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, cheese, and sauce and is a staple in Italian cuisine.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the lasagna hot and fresh out of the oven.
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Region: Italian