Ingredients with Measurements:
- 2 large eggplants, sliced lengthwise into 1/4 inch thick pieces
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 container (15 oz) 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
- Large pot
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, bring salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain and set aside.
3. Brush eggplant slices with olive oil and grill or broil until tender and lightly browned. Set aside.
4. In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until onion is translucent.
5. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes or until sauce has thickened.
6. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and parsley.
7. In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.
8. Layer lasagna noodles over the sauce, followed by a layer of grilled eggplant slices.
9. Spread a layer of ricotta cheese mixture over the eggplant, followed by a layer of shredded mozzarella cheese.
10. Repeat layers until all ingredients are used up, ending with a layer of tomato sauce and shredded mozzarella cheese on top.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove foil and bake for an additional 15-20 minutes or until cheese is melted and bubbly.
13. Let the lasagna cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Total fat: 23g
Saturated fat: 11g
Cholesterol: 65mg
Sodium: 660mg
Total carbohydrates: 31g
Dietary fiber: 5g
Sugar: 9g
Protein: 22g
Substitutions for ingredients:
- Zucchini or yellow squash can be used instead of eggplant.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Use spinach instead of eggplant for a vegetarian option.
- Add sliced mushrooms to the tomato sauce for extra flavor.
Tips and tricks:
- Salt the eggplant slices before grilling or broiling to remove excess moisture and bitterness.
- Make sure to cover the lasagna with foil to prevent the cheese from burning.
- Let the lasagna cool for a few minutes before cutting into it 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.
- To freeze, wrap the lasagna in foil or plastic wrap and store in the freezer for up to 3 months.
Reheating instructions:
- To reheat, place the lasagna in a preheated oven at 350°F for 20-30 minutes or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped parsley on top.
- Garnish with fresh basil leaves or grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the sauce to thicken.
- If the lasagna is too dry, add a little more tomato sauce or water to the tomato 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 leftover lasagna in the refrigerator or freezer within 2 hours of cooking to prevent bacteria growth.
Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
- The first recorded recipe for lasagna was in the 14th century cookbook, "Liber de Coquina."
Flavor profiles:
- The eggplant adds a smoky and slightly sweet flavor to the lasagna.
- The tomato sauce is tangy and savory, while the ricotta cheese adds a creamy and slightly sweet flavor.
- The mozzarella cheese is mild and creamy, and the Parmesan cheese adds a salty and nutty flavor.
Serving suggestions:
- Serve the lasagna with a glass of red wine for a classic Italian meal.
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Region: Italian