Ingredients with Measurements:
- 1 box of lasagna noodles
- 1 pound of fresh spinach, washed and chopped
- 1 cup of creeping woodsorrel leaves, washed and chopped
- 1 pound of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of chopped onion
- 3 cloves of garlic, minced
- 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 bowls
- Cheese grater
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 skillet, heat olive oil over medium heat. Add onions and garlic and sauté until softened.
4. Add spinach and woodsorrel to the skillet and cook until wilted. Season with salt and pepper to taste.
5. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and half of the shredded mozzarella cheese.
6. Spread a thin layer of the cheese mixture on the bottom of the baking dish.
7. Add a layer of cooked lasagna noodles on top of the cheese mixture.
8. Add a layer of the spinach and woodsorrel mixture on top of the noodles.
9. Repeat layers of cheese mixture, noodles, and spinach and woodsorrel mixture until all ingredients are used up.
10. Top with remaining shredded mozzarella cheese.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 32g
Protein: 24g
Sodium: 620mg
Sugar: 4g
Substitutions for ingredients:
- Creeping woodsorrel can be substituted with arugula or watercress.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Romano cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
Variations:
- Add cooked ground beef or sausage to the spinach and woodsorrel mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms to the spinach and woodsorrel mixture for extra flavor.
Tips and tricks:
- Be sure to drain excess water from the spinach and woodsorrel mixture before layering in the lasagna.
- Let the lasagna rest for 10-15 minutes before serving to allow it 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, cover with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve with a side salad and garlic bread for a complete meal.
- Garnish with fresh herbs like basil or parsley.
Garnishes:
- Fresh herbs like basil or parsley.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add a little bit of tomato sauce or water to the spinach and woodsorrel mixture.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Cook 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:
- Savory, cheesy, and slightly tangy from the woodsorrel.
Serving suggestions:
- Serve hot and enjoy!
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