Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Gubbeen Farmhouse Cheese, grated
- 2 cups tomato sauce
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot
- 9x13 inch baking dish
- Skillet
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 skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the sliced mushrooms, thyme, oregano, salt, and black pepper. Cook for 5-7 minutes until the mushrooms are tender and browned.
5. In a separate bowl, mix together the grated Gubbeen Farmhouse Cheese and tomato sauce.
6. Spread a thin layer of the cheese and tomato sauce mixture on the bottom of the baking dish.
7. Place a layer of cooked lasagna noodles on top of the sauce.
8. Add a layer of the mushroom mixture on top of the noodles.
9. Add another layer of the cheese and tomato sauce mixture on top of the mushrooms.
10. Repeat steps 7-9 until all the ingredients are used up, ending with a layer of the cheese and tomato sauce mixture.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
13. Let the lasagna cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 44g
Protein: 20g
Sodium: 730mg
Fiber: 4g
Substitutions for ingredients:
- Any type of cheese can be used instead of Gubbeen Farmhouse Cheese.
- Fresh herbs can be used instead of dried herbs.
- Any type of mushroom can be used instead of sliced mushrooms.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty lasagna.
- Add spinach or kale to the mushroom mixture for a vegetable lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become mushy in the oven.
- Use a mandoline to slice the mushrooms evenly and quickly.
- Let the lasagna cool for a few minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or cheese on top before baking.
- If the lasagna is too watery, drain the mushrooms before adding them to the lasagna.
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 originated in Italy and has been a popular dish for centuries.
Flavor profiles:
- Savory, cheesy, and earthy.
Serving suggestions:
- Serve the lasagna hot with a side of garlic bread and a Caesar salad.
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Region: Irish