Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 (24-ounce) jar of marinara sauce
- 1 (15-ounce) container of ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 12 lasagna noodles
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the olive oil, salt, black pepper, garlic powder, dried basil, dried oregano, and red pepper flakes. Add the eggplant slices and toss to coat.
3. Arrange the eggplant slices in a single layer on a baking sheet. Bake for 20-25 minutes, or until tender and lightly browned.
4. In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and chopped parsley.
5. Cook the lasagna noodles according to package instructions. Drain and rinse with cold water.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish. Place 3 lasagna noodles on top of the sauce.
7. Spread half of the ricotta cheese mixture over the noodles. Top with half of the eggplant slices and half of the shredded mozzarella cheese.
8. Repeat the layers, starting with the marinara sauce and ending with the mozzarella cheese.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
11. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 24g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 990mg
Carbohydrates: 30g
Fiber: 6g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- Zucchini or yellow squash can be substituted for the eggplant.
- Cottage cheese can be substituted for the ricotta cheese.
- Any type of shredded cheese can be substituted for the mozzarella cheese.
Variations:
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty lasagna.
- Use spinach or kale instead of eggplant for a vegetarian option.
- Add sliced mushrooms or bell peppers for extra flavor.
Tips and tricks:
- Use a mandoline slicer to quickly and evenly slice the eggplant.
- Make sure to drain the ricotta cheese before using it in the lasagna to prevent excess moisture.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley or basil leaves
Pairings:
Garlic bread and a green salad
Suggested side dishes:
Roasted vegetables or a Caesar salad
Troubleshooting advice:
- If the lasagna is too watery, try draining the ricotta cheese or using less marinara sauce.
- If the lasagna is too dry, try adding more marinara sauce or a few tablespoons of water.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure that 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:
Savory, cheesy, and slightly spicy
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a green salad.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Tangy, Comforting