Ingredients with Measurements:
- 9 lasagne noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (such as zucchini, bell peppers, and mushrooms), chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (14.5 oz) fish stock
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 pound cooked and flaked fish (such as salmon or cod)
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagne noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the mixed vegetables and cook until tender, about 10 minutes.
5. Stir in the diced tomatoes, fish stock, milk, heavy cream, salt, black pepper, basil, oregano, thyme, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
6. In a separate bowl, mix together the Parmesan and mozzarella cheeses.
7. Spread a thin layer of the vegetable mixture in the bottom of the baking dish. Top with a layer of lasagne noodles, followed by a layer of the cooked fish and a layer of the cheese mixture. Repeat the layers until all ingredients are used up, ending with a layer of cheese on top.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let the lasagne cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 20g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 670mg
Carbohydrates: 27g
Fiber: 3g
Sugar: 5g
Protein: 23g
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of mixed vegetables, you can use any vegetables you like, such as spinach, kale, or carrots.
- Instead of salmon or cod, you can use any cooked fish you prefer.
Variations:
- Add cooked shrimp or crab meat to the lasagne layers.
- Use lasagne noodles made from zucchini or eggplant for a low-carb option.
- Add a layer of cooked quinoa or brown rice to the lasagne for added texture and nutrition.
Tips and tricks:
- Be sure to cook the vegetables until they are tender, as they will not cook much more in the oven.
- Use a mixture of cheeses for added flavor, such as fontina or Gruyere.
- Let the lasagne cool for a few minutes before slicing to allow the layers to set.
Storage instructions:
Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagne in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagne on a large platter with a sprinkle of fresh herbs, such as parsley or basil, on top.
Garnishes:
Garnish with lemon wedges or chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagne is too dry, add a little more milk or cream to the vegetable mixture.
- If the lasagne is too wet, reduce the amount of liquid in the vegetable mixture.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Lasagne is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce, but can be adapted with a variety of ingredients.
Flavor profiles:
This lasagne has a creamy and savory flavor, with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve the lasagne with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
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Region: German
Taste: Savory, Creamy, Cheesy, Herbal, Oniony, Tomato, Tomato-Y