Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) tomato sauce
- 1 cup water
- 1/2 cup red wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Criollo cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms and sauce
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
4. Add mushrooms, oregano, basil, salt, and pepper. Cook until mushrooms are tender.
5. Add tomato sauce, water, and red wine to the skillet. Bring to a simmer and cook for 10 minutes.
6. In a separate bowl, mix together Parmesan and Criollo cheeses.
7. To assemble the lasagna, spread a thin layer of the sauce on the bottom of the baking dish.
8. Place 3 lasagna noodles on top of the sauce.
9. Spread 1/3 of the cheese mixture over the noodles, followed by 1/3 of the mushroom sauce, and 1/3 of the mozzarella cheese.
10. Repeat layers two more times, ending with mozzarella cheese on top.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
13. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 400
Fat: 18g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 980mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 8g
Protein: 19g
Substitutions for ingredients:
- Any type of cheese can be substituted for Criollo cheese.
- White wine can be used instead of red wine.
- Fresh herbs can be used instead of dried.
Variations:
- Add cooked ground beef or sausage to the mushroom sauce for a meaty version.
- Use spinach instead of mushrooms for a vegetarian option.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy when baked.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, cover the lasagna with foil and bake at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
Pair with a glass of red wine, such as a Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or water to the mushroom sauce.
- If the lasagna is too watery, make sure to drain the cooked mushrooms before adding them to the sauce.
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 the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna has a rich and savory flavor from the combination of mushrooms, tomato sauce, and three types of cheese.
Serving suggestions:
Serve the lasagna with a side salad and garlic bread for a complete meal.
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Taste: Savory, Rich, Cheesy, Mushroomy, Comforting