Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of sliced mushrooms
- 2 tablespoons of olive oil
- 1 minced onion
- 3 minced garlic cloves
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of tomato sauce
- 2 cups of shredded Esrom cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms and sauce
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they release their liquid and are browned, about 10 minutes.
4. Add the minced onion, garlic, oregano, basil, salt, and black pepper to the skillet. Cook until the onion is translucent, about 5 minutes.
5. Pour in the tomato sauce and stir to combine. Simmer for 10 minutes.
6. In a 9x13 inch baking dish, spread a thin layer of the mushroom sauce on the bottom.
7. Place a layer of lasagna noodles on top of the sauce.
8. Spread a layer of the mushroom sauce over the noodles.
9. Sprinkle a layer of shredded Esrom cheese on top of the sauce.
10. Repeat layers of noodles, sauce, and cheese until all ingredients are used up, ending with a layer of cheese.
11. Sprinkle the grated Parmesan cheese on top of the lasagna.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Let the lasagna cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 492
- Fat: 24g
- Carbohydrates: 45g
- Protein: 24g
- Fiber: 4g
- Sugar: 8g
- Sodium: 1035mg
Substitutions for ingredients:
- You can use any type of mushroom in place of sliced mushrooms.
- Any type of shredded cheese can be used in place of Esrom cheese.
- Fresh herbs can be used in place of dried herbs.
Variations:
- Add cooked ground beef or sausage to the mushroom sauce for a meaty lasagna.
- Use a different type of cheese, such as mozzarella or cheddar, in place of Esrom cheese.
- Add spinach or kale to the mushroom sauce for added nutrition.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven.
- Let the lasagna cool for 10 minutes before slicing to allow the layers to set.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley or basil can be used as a garnish.
Pairings:
- Serve the lasagna with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce to the mushroom sauce.
- If the lasagna is too watery, let it cool for a few minutes to allow the layers to set.
Food safety advice:
- Be 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.
Flavor profiles:
- The Esrom cheese adds a rich and creamy flavor to the lasagna, while the mushrooms and tomato sauce add a savory and slightly sweet flavor.
Serving suggestions:
- Serve the lasagna hot and fresh from the oven for the best flavor.
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