Ingredients with Measurements:
- 6 medium zucchinis, sliced lengthwise into thin strips
- 1 cup of ricotta cheese
- 1 cup of shredded provolone cheese
- 1 cup of grated parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of tomato sauce
- 1/4 cup of olive oil
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 mixing bowl, combine the ricotta cheese, shredded provolone cheese, grated parmesan cheese, egg, chopped parsley, chopped basil, chopped oregano, salt, and black pepper. Mix well.
3. Spread a thin layer of tomato sauce on the bottom of the baking dish.
4. Lay the zucchini slices on top of the tomato sauce, slightly overlapping each other.
5. Spread a layer of the cheese mixture on top of the zucchini slices.
6. Repeat the layers of zucchini slices, tomato sauce, and cheese mixture until all ingredients are used up.
7. Drizzle olive oil on top of the lasagna.
8. Cover the baking dish with aluminum foil and bake for 45 minutes.
9. Remove the aluminum foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
10. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Carbohydrates per serving: 12g
Protein per serving: 18g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or goat cheese.
- Instead of provolone cheese, you can use mozzarella cheese.
- Instead of parmesan cheese, you can use pecorino romano cheese.
- Instead of tomato sauce, you can use marinara sauce or arrabbiata sauce.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty lasagna.
- Add sliced mushrooms or spinach to the cheese mixture for a veggie-packed lasagna.
- Use eggplant or butternut squash instead of zucchini for a different flavor.
Tips and tricks:
- Use a mandoline slicer to make even slices of zucchini.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
- Cover the lasagna with aluminum foil to prevent the cheese from burning.
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 and garnish with fresh herbs.
Garnishes:
Fresh parsley, basil, or oregano
Pairings:
Serve the lasagna with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too watery, let it cool for a few minutes before serving.
- If the cheese is not melted and bubbly, bake the lasagna for an additional 5-10 minutes.
Food safety advice:
- Make sure the lasagna is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This Farci-Provola and Zucchini Lasagna is savory, cheesy, and packed with fresh herbs.
Serving suggestions:
Serve this lasagna as a main dish for a family dinner or a potluck party.
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Region: Italian