Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of fresh spinach, washed and chopped
- 1 pound of Guayanés cheese, grated
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped fresh basil
- 1/2 cup of chopped fresh parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 cups of tomato sauce
Special equipment needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Mixing bowls
- Wooden spoon
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain the noodles in a colander and rinse them under cold water.
3. In a mixing bowl, combine the chopped spinach, grated Guayanés cheese, ricotta cheese, Parmesan cheese, chopped basil, chopped parsley, salt, and black pepper.
4. Spread 1 cup of tomato sauce on the bottom of a 9x13 inch baking dish.
5. Place 3 lasagna noodles on top of the tomato sauce.
6. Spread 1/3 of the spinach and cheese mixture over the lasagna noodles.
7. Repeat the layers of tomato sauce, lasagna noodles, and spinach and cheese mixture two more times.
8. Top the lasagna with the remaining tomato sauce.
9. Cover the baking dish with aluminum foil.
10. Bake the lasagna for 25 minutes.
11. Remove the aluminum foil and bake the lasagna for an additional 25 minutes, or until the cheese is melted and bubbly.
12. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 22g
Carbohydrates per serving: 30g
Protein per serving: 26g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Guayanés cheese can be substituted with Parmesan cheese or another hard cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Tomato sauce can be substituted with marinara sauce or another tomato-based sauce.
Variations:
- Add cooked ground beef or Italian sausage to the spinach and cheese mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version of the recipe.
- Add sliced mushrooms or roasted red peppers to the spinach and cheese mixture for added flavor.
Tips and tricks:
- Be sure to rinse the lasagna noodles under cold water after cooking to prevent them from sticking together.
- Use a mandoline or vegetable peeler to thinly slice the spinach for easier mixing.
- Let the lasagna cool for 10 minutes before serving to allow the cheese 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 the lasagna, cover it with aluminum foil and bake it in a 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish the lasagna with a sprinkle of grated Parmesan cheese and a few fresh basil leaves.
Pairings:
Serve the lasagna with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add a little more tomato sauce to the layers.
- If the lasagna is too watery, drain the spinach well and use less tomato sauce.
Food safety advice:
- Be sure to cook the lasagna noodles until al dente to prevent them from becoming too soft and mushy.
- Store leftover lasagna in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Guayanés cheese is a hard, salty cheese that is popular in Venezuela. It is made from cow's milk and is similar in texture to Parmesan cheese.
Flavor profiles:
The Guayanés cheese and spinach lasagna is a savory and cheesy dish with a hint of sweetness from the tomato sauce. The spinach adds a fresh and earthy flavor to the dish.
Serving suggestions:
Serve the Guayanés cheese and spinach lasagna with a glass of red wine for a delicious and satisfying meal.
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