Ingredients with Measurements:
- 12 lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 10 ounces frozen spinach, thawed and drained
- 15 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 8 ounces Gorgonzola cheese, crumbled
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking spinach mixture
- Mixing bowl
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 chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.
4. Add thawed and drained spinach to the skillet and cook until heated through, about 3-4 minutes.
5. In a mixing bowl, combine ricotta cheese, egg, salt, black pepper, and nutmeg. Mix well.
6. Add crumbled Gorgonzola cheese to the ricotta mixture and stir to combine.
7. In the bottom of a 9x13 inch baking dish, spread a thin layer of marinara sauce.
8. Place a layer of cooked lasagna noodles on top of the sauce.
9. Spread half of the ricotta and Gorgonzola mixture over the noodles.
10. Add a layer of spinach mixture on top of the cheese mixture.
11. Sprinkle shredded mozzarella cheese over the spinach.
12. Repeat layers, starting with noodles and ending with mozzarella cheese.
13. Top with grated Parmesan cheese.
14. Cover the baking dish with foil and bake for 25 minutes.
15. 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:
8-10 servings
Nutritional information:
Calories: 450
Fat: 23g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 1050mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Feta cheese can be used instead of Gorgonzola cheese.
- Cottage cheese can be used instead of ricotta cheese.
Variations:
- Add cooked ground beef or Italian sausage to the spinach mixture for a meatier lasagna.
- Use a different type of cheese, such as fontina or provolone, in place of the mozzarella cheese.
Tips and tricks:
- Be sure to drain the spinach well to prevent excess liquid in the lasagna.
- Use no-boil lasagna noodles to save time and effort.
- Let the lasagna cool for a few minutes before serving to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place individual portions in the microwave or oven until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of water to the dish before baking.
- If the lasagna is too watery, drain excess liquid from the spinach mixture and use less marinara sauce.
Food safety advice:
- Be sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce, although there are many variations of the dish.
Flavor profiles:
Savory, cheesy, tangy
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad.
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Region: Italian