Ingredients with Measurements:
- 1 package lasagna noodles
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling lasagna noodles
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large bowl, mix together ricotta cheese, Parmesan cheese, 1 cup of mozzarella cheese, egg, parsley, basil, oregano, salt, and pepper.
4. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
5. Add red and yellow bell peppers, zucchini, and yellow squash to the skillet. Sauté until vegetables are tender, about 10 minutes.
6. Add crushed tomatoes and sugar to the skillet. Simmer for 10 minutes.
7. Spread a thin layer of the vegetable mixture on the bottom of the baking dish.
8. Place a layer of lasagna noodles on top of the vegetable mixture.
9. Spread a layer of the cheese mixture on top of the noodles.
10. Repeat layers of vegetable mixture, noodles, and cheese mixture until all ingredients are used up.
11. Top with remaining mozzarella cheese.
12. Cover with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 8.
Nutritional information:
- Calories: 425
- Fat: 23g
- Carbohydrates: 34g
- Protein: 22g
- Fiber: 4g
Substitutions for ingredients:
- You can substitute cottage cheese for ricotta cheese.
- You can use any type of cheese you prefer for the mozzarella cheese.
- You can use any type of vegetables you prefer for the vegetable mixture.
Variations:
- You can add ground beef or Italian sausage to the vegetable mixture for a meaty lasagna.
- You can add spinach or kale to the cheese mixture for a healthier lasagna.
- You can use gluten-free lasagna noodles for a gluten-free lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft in the oven.
- Let the lasagna cool for a few minutes before serving to make it easier to cut.
- You can make the lasagna ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat lasagna, preheat oven to 350°F. Cover lasagna with foil and bake for 20-25 minutes, or until heated through.
Presentation ideas:
- Serve lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish lasagna with fresh parsley or basil.
Pairings:
- Serve lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more crushed tomatoes to the vegetable mixture.
- If the lasagna is too watery, let it cool for a few minutes before serving.
Food safety advice:
- Make sure to 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.
Flavor profiles:
- This lasagna is savory, cheesy, and full of fresh vegetables.
Serving suggestions:
- Serve lasagna hot with a side salad and garlic bread.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Cheesy, Herbal, Tomato, Garlicky, Tomato-Y