Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 2 cups spinach, chopped
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Special Equipment Needed:
- 9x13 inch baking dish
- Large pot for boiling 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 skillet, heat olive oil over medium heat. Add onion and garlic and sauté until onion is translucent.
4. Add mushrooms and spinach to the skillet and cook until mushrooms are tender and spinach is wilted.
5. In a separate bowl, mix together ricotta cheese, Parmesan cheese, Gorgonzola cheese, egg, salt, and black pepper.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish.
7. Place three lasagna noodles on top of the sauce.
8. Spread half of the cheese mixture over the noodles.
9. Spoon half of the mushroom and spinach mixture over the cheese.
10. Repeat layers with three more lasagna noodles, remaining cheese mixture, and remaining mushroom and spinach mixture.
11. Top with remaining three lasagna noodles and remaining marinara sauce.
12. Sprinkle shredded mozzarella cheese over the top.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 32g
Protein: 23g
Sodium: 810mg
Sugar: 7g
Substitutions for ingredients:
- You can substitute the Gorgonzola cheese with blue cheese or feta cheese.
- Instead of spinach, you can use kale or Swiss chard.
- You can use any type of mushroom you prefer.
Variations:
- Add cooked ground beef or Italian sausage to the mushroom and spinach mixture for a meaty version.
- Use butternut squash or pumpkin puree instead of marinara sauce for a fall-inspired lasagna.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and Tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a mandoline or sharp knife to slice the mushrooms evenly.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
- Store leftover lasagna 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:
- Cut the lasagna into squares and serve on a platter.
- Garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the lasagna is too dry, add more marinara sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the cheese to set.
Food Safety Advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Lasagna originated in Italy and has been a popular dish for centuries.
Flavor Profiles:
- Creamy, cheesy, savory, and earthy.
Serving Suggestions:
- Serve hot and fresh out of the oven.
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Region: Italian