Ingredients with Measurements:
- 1 pound lasagna noodles
- 2 cups Fontal cheese, shredded
- 1 cup roasted red peppers, chopped
- 1/2 cup Parmesan cheese, grated
- 2 cups tomato sauce
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Medium saucepan for making the cheese sauce
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens.
4. Add the Fontal cheese, Parmesan cheese, salt, and black pepper to the saucepan. Whisk until the cheese is melted and the sauce is smooth.
5. In a separate bowl, mix the tomato sauce and heavy cream together.
6. Spread a thin layer of the tomato sauce mixture on the bottom of the baking dish.
7. Place a layer of lasagna noodles on top of the sauce.
8. Spread a layer of the cheese sauce on top of the noodles.
9. Sprinkle a layer of roasted red peppers on top of the cheese sauce.
10. Repeat steps 7-9 until all the ingredients are used up, ending with a layer of cheese sauce on top.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and bubbly.
13. Let the lasagna cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 38g
Protein: 23g
Substitutions for ingredients:
- Fontal cheese can be substituted with Gouda or Provolone cheese.
- Roasted red peppers can be substituted with sun-dried tomatoes or sautéed mushrooms.
Variations:
- Add cooked ground beef or sausage to the tomato sauce mixture for a meaty lasagna.
- Use spinach or kale instead of roasted red peppers for a vegetarian option.
- Add a layer of sliced zucchini or eggplant for extra vegetables.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- To prevent the lasagna from sticking to the foil, spray the foil with cooking spray before covering the dish.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Fresh parsley, basil, or oregano can be used as a garnish.
Pairings:
Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more tomato sauce to the layers.
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 the Middle Ages.
Flavor profiles:
The Fontal cheese adds a nutty and creamy flavor to the lasagna, while the roasted red peppers add a sweet and smoky flavor.
Serving suggestions:
Serve the lasagna hot and fresh out of the oven for the best flavor.
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Region: Italian