Ingredients with Measurements:
- 12 lasagna noodles
- 1 head of cabbage, thinly sliced
- 1 lb. mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
4. Add sliced mushrooms and sauté until they release their moisture and start to brown.
5. Add sliced cabbage, salt, black pepper, and red pepper flakes. Sauté until cabbage is wilted and tender.
6. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
7. Layer 4 lasagna noodles on top of the sauce.
8. Spread half of the cabbage and mushroom mixture on top of the noodles.
9. Sprinkle half of the Parmesan cheese and half of the mozzarella cheese on top of the vegetables.
10. Repeat layers with 4 more noodles, remaining cabbage and mushroom mixture, and remaining Parmesan and mozzarella cheese.
11. Top with remaining 4 lasagna noodles and remaining marinara sauce.
12. Cover with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 15-20 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 335
Fat: 16g
Carbohydrates: 29g
Protein: 20g
Fiber: 6g
Sugar: 10g
Sodium: 826mg
Substitutions for ingredients:
- Any type of mushroom can be used in place of sliced mushrooms.
- Swiss chard or kale can be used in place of cabbage.
- Any type of cheese can be used in place of mozzarella or Parmesan cheese.
Variations:
- Add cooked ground beef or Italian sausage to the vegetable mixture for a meatier lasagna.
- Use a different type of pasta, such as penne or rigatoni, in place of lasagna noodles.
- Add a layer of ricotta cheese mixed with spinach or basil between the vegetable and cheese layers.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente so they don't become mushy when baked.
- Use a mandoline or food processor to thinly slice the cabbage for easier preparation.
- Let the lasagna cool for 10-15 minutes before slicing and serving to allow the layers to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve with a side salad and garlic bread for a complete meal.
Garnishes:
Sprinkle with chopped fresh parsley or basil before serving.
Pairings:
Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too watery, try draining the vegetables before layering them in the lasagna.
- If the lasagna is too dry, add more marinara sauce or a layer of tomato slices between the vegetable and cheese layers.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
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.
Flavor profiles:
This lasagna has a savory and slightly spicy flavor from the sautéed cabbage, mushrooms, and red pepper flakes. The Parmesan and mozzarella cheese add a creamy and cheesy element to the dish.
Serving suggestions:
Serve hot with a side salad and garlic bread for a complete meal.
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