Ingredients with Measurements:
- 12-14 Elephant Ear pasta sheets
- 1 lb. fresh spinach, washed and chopped
- 1 lb. ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling pasta
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the Elephant Ear pasta sheets for 8-10 minutes, or until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, black pepper, and nutmeg. Mix well.
4. In a separate mixing bowl, combine the chopped spinach and 1 cup of the marinara sauce. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of the baking dish.
6. Place a layer of cooked Elephant Ear pasta sheets on top of the sauce.
7. Spread half of the ricotta cheese mixture on top of the pasta.
8. Add another layer of pasta sheets on top of the ricotta cheese mixture.
9. Spread the spinach mixture on top of the pasta sheets.
10. Add another layer of pasta sheets on top of the spinach mixture.
11. Spread the remaining ricotta cheese mixture on top of the pasta.
12. Add another layer of pasta sheets on top of the ricotta cheese mixture.
13. Pour the remaining marinara sauce on top of the pasta sheets.
14. Sprinkle the shredded mozzarella cheese on top of the sauce.
15. Cover the baking dish with aluminum foil and bake for 30 minutes.
16. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
17. Let the lasagna cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 400
Total fat: 20g
Saturated fat: 12g
Cholesterol: 85mg
Sodium: 900mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 6g
Protein: 25g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with tomato sauce or canned crushed tomatoes.
Variations:
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version.
- Add sliced mushrooms to the spinach mixture for extra flavor.
- Use different types of cheese, such as fontina or provolone, instead of mozzarella.
Tips and tricks:
- Make sure to cook the Elephant Ear pasta sheets al dente, as they will continue to cook in the oven.
- Squeeze out any excess water from the spinach before mixing it with the marinara sauce.
- Let the lasagna cool for a few minutes before cutting into it, as it will be easier to slice.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lasagna in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter, garnished with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of water before baking.
- If the lasagna is too watery, try draining the spinach mixture more thoroughly before assembling the lasagna.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.
- The word "lasagna" originally referred to the pot in which the dish was cooked, rather than the dish itself.
- The modern version of lasagna, with layers of pasta, cheese, and sauce, originated in the region of Emilia-Romagna in northern Italy.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the lasagna hot, with a side salad and garlic bread.
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Taste: Savory, Rich, Cheesy, Herby, Comforting