Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 oz. mushrooms, sliced
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded Edelpilzkäse cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 jar (24 oz.) marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms
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. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the mushrooms, thyme, salt, and black pepper. Cook for 5-7 minutes until the mushrooms are tender.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, Edelpilzkäse cheese, egg, and parsley.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish.
7. Place 3 lasagna noodles on top of the sauce.
8. Spread half of the cheese mixture over the noodles.
9. Spoon half of the mushroom mixture on top of the cheese.
10. Repeat layers with 3 more lasagna noodles, remaining cheese mixture, and remaining mushroom mixture.
11. Top with the remaining 3 lasagna noodles and pour the remaining marinara sauce over the top.
12. Cover the dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 472
Fat: 25g
Saturated Fat: 13g
Cholesterol: 104mg
Sodium: 1038mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Any type of mushrooms can be used instead of sliced mushrooms.
- Instead of Edelpilzkäse cheese, Gorgonzola or blue cheese can be used.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meatier lasagna.
- Use spinach instead of mushrooms for a vegetarian option.
- Add a layer of sliced zucchini or eggplant for extra vegetables.
Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, or slightly firm, so they don't become too soft in the oven.
- Let the lasagna cool for 10-15 minutes before serving to allow the cheese to set and make it easier to cut.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual portions in the microwave or in the oven at 350°F for 15-20 minutes.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a red wine such as Cabernet Sauvignon or Chianti.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, make sure to drain the mushrooms well and use a thicker marinara sauce.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
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.
Flavor profiles:
This lasagna has a rich and creamy flavor from the Edelpilzkäse cheese and ricotta cheese, with a savory and earthy taste from the mushrooms.
Serving suggestions:
Serve this lasagna as a main dish for dinner or as a hearty lunch option.
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Region: German