Ingredients with Measurements:
- 9 lasagna noodles
- 2 cups dried mushrooms, soaked in hot water for 20 minutes and drained
- 1 lb. fresh spinach, washed and chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms and spinach
- Saucepan for making béchamel sauce
- Whisk for stirring sauce
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute.
4. Add the soaked mushrooms and chopped spinach to the skillet. Cook for 5-7 minutes, stirring occasionally, until the spinach is wilted and the mushrooms are tender.
5. In a saucepan, whisk together the flour and milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
6. Add the salt, pepper, and nutmeg to the saucepan. Stir to combine.
7. Remove the saucepan from the heat and stir in 1 cup of shredded mozzarella cheese.
8. Spread a thin layer of the béchamel sauce on the bottom of the baking dish.
9. Arrange 3 lasagna noodles on top of the sauce.
10. Spread half of the mushroom and spinach mixture over the noodles.
11. Spoon half of the remaining béchamel sauce over the mushroom and spinach mixture.
12. Sprinkle 1/4 cup of grated Parmesan cheese over the sauce.
13. Repeat layers with 3 more lasagna noodles, the remaining mushroom and spinach mixture, and the remaining béchamel sauce.
14. Top with the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.
15. Cover the baking dish with foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
17. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 19g
Saturated fat per serving: 11g
Cholesterol per serving: 60mg
Sodium per serving: 500mg
Carbohydrates per serving: 27g
Fiber per serving: 3g
Sugar per serving: 6g
Protein per serving: 20g
Substitutions for ingredients:
- Fresh mushrooms can be used instead of dried mushrooms.
- Frozen spinach can be used instead of fresh spinach.
- Vegetable broth can be used instead of milk to make the béchamel sauce for a vegan version.
Variations:
- Add cooked ground beef or Italian sausage to the mushroom and spinach mixture for a meaty version.
- Use a different type of cheese, such as ricotta or goat cheese, instead of mozzarella.
- Add roasted red peppers or sun-dried tomatoes to the mushroom and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to thoroughly drain the soaked mushrooms to prevent excess moisture in the lasagna.
- Use no-boil lasagna noodles for a quicker preparation.
- Let the lasagna cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover lasagna in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes.
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 the lasagna with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve the lasagna with a side salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the lasagna is too dry, add a little more béchamel sauce or tomato sauce to the layers.
- If the lasagna is too watery, make sure to thoroughly drain the mushrooms and spinach before cooking.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce, but can also include meat or vegetables.
Flavor profiles:
The dried mushrooms add a rich, earthy flavor to the lasagna, while the spinach adds a fresh, slightly bitter taste. The béchamel sauce is creamy and savory, and the cheese adds a salty, tangy flavor.
Serving suggestions:
Serve the lasagna with a side salad and garlic bread for a complete meal.
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Region: Italian