Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups sliced mushrooms
- 1 cup grated Grana Padano cheese
- 2 cups ricotta cheese
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 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 cooking mushrooms
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 onions and garlic, and sauté for 2-3 minutes until onions are translucent.
4. Add sliced mushrooms to the skillet and cook until they release their moisture and are tender, about 5-7 minutes.
5. In a mixing bowl, combine ricotta cheese, Grana Padano cheese, parsley, salt, and black pepper.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish.
7. Place 3 lasagna noodles on top of the sauce.
8. Spread half of the ricotta mixture over the noodles.
9. Add half of the mushroom mixture on top of the ricotta mixture.
10. Pour 1 cup of marinara sauce over the mushrooms.
11. Repeat layers with 3 lasagna noodles, remaining ricotta mixture, remaining mushroom mixture, and 1 cup of marinara sauce.
12. Top with remaining 3 lasagna noodles and remaining marinara sauce.
13. Sprinkle shredded mozzarella cheese on top.
14. Cover with foil and bake for 30 minutes.
15. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 38g
- Protein: 24g
Substitutions for ingredients:
- Instead of Grana Padano cheese, you can use Parmesan cheese.
- You can use any type of mushrooms you prefer.
- Instead of ricotta cheese, you can use cottage cheese.
Variations:
- Add spinach or kale to the ricotta mixture for added nutrition.
- Use ground beef or turkey instead of mushrooms for a meatier lasagna.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy when baked.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
- You can make this lasagna ahead of time and refrigerate or freeze it for later.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place lasagna in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Garnish with fresh parsley or basil before serving.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of milk to the ricotta mixture.
- If the lasagna is too watery, make sure to drain the mushrooms well and pat them dry with a paper towel.
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:
- Savory, cheesy, and earthy
Serving suggestions:
- Serve hot with a side salad or garlic bread.
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Region: Italian