Ingredients with Measurements:
- 1 lb lasagna noodles
- 1 lb ground drob (chicken liver)
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Aluminum foil
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 skillet, heat the olive oil over medium heat. Add the ground drob and cook until browned, about 5 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes. Add the sliced mushrooms and cook until they release their liquid and are browned, about 5 minutes.
5. Add the can of crushed tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes.
6. In a separate bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese.
7. To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of the baking dish. Add a layer of lasagna noodles, followed by a layer of the ricotta cheese mixture, a layer of the ground drob, and a layer of the mushroom tomato sauce. Repeat the layers until all the ingredients are used up, ending with a layer of the mushroom tomato sauce.
8. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the lasagna.
9. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 10g
Cholesterol: 105mg
Sodium: 820mg
Total carbohydrates: 34g
Dietary fiber: 3g
Sugar: 7g
Protein: 30g
Substitutions for ingredients:
- Ground drob can be substituted with ground beef or ground turkey.
- Ricotta cheese can be substituted with cottage cheese.
- Mushrooms can be substituted with any other vegetable of your choice.
Variations:
- Add spinach or kale to the ricotta cheese mixture for added nutrition.
- Use a different type of pasta, such as penne or rigatoni, instead of lasagna noodles.
- Add a layer of roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become mushy in the oven.
- Use a mandoline to slice the mushrooms evenly.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, cover it with aluminum foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Sautéed green beans
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or chicken broth to the mushroom sauce.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
Food safety advice:
- Be sure to cook the ground drob thoroughly to an internal temperature of 165°F.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, meat, cheese, and tomato sauce.
Flavor profiles:
The drob and mushroom lasagna is savory and rich, with a combination of earthy mushrooms and tender drob. The tomato sauce adds a tangy sweetness, while the cheeses add a creamy richness.
Serving suggestions:
Serve the drob and mushroom lasagna with a glass of red wine for a complete Italian meal.
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