Ingredients with Measurements:
- 12 lasagna noodles
- 1 cup of fresh henbit deadnettle leaves, washed and chopped
- 2 cups of fresh spinach leaves, washed and chopped
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes or until al dente. Drain and rinse with cold water.
3. In a mixing bowl, combine the chopped henbit deadnettle leaves, spinach leaves, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, salt, and black pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Place 3 lasagna noodles on top of the sauce.
6. Spread 1/3 of the cheese and vegetable mixture over the noodles.
7. Repeat the layers of sauce, noodles, and cheese and vegetable mixture two more times.
8. Top with a final layer of noodles and marinara sauce.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
11. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 19g
Carbohydrates: 38g
Protein: 24g
Fiber: 3g
Sugar: 7g
Substitutions for ingredients:
- Henbit deadnettle leaves can be substituted with arugula or watercress.
- Spinach leaves can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Marinara sauce can be substituted with tomato sauce or spaghetti sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and vegetable mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms or roasted red peppers to the cheese and vegetable mixture for added flavor.
Tips and tricks:
- Be sure to rinse the cooked lasagna noodles with cold water to prevent them from sticking together.
- Use a sharp knife to cut the lasagna into portions.
- Let the lasagna cool for 10 minutes before serving to allow it to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lasagna in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish the lasagna with fresh basil or parsley.
Pairings:
- Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add a little more marinara sauce or a splash of milk to the cheese and vegetable mixture.
Food safety advice:
- Be sure to wash the henbit deadnettle and spinach leaves thoroughly before using them in the recipe.
Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- The henbit deadnettle and spinach add a fresh and slightly bitter flavor to the creamy cheese mixture.
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread.
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