Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of sliced mushrooms
- 2 cups of Kalimpong cheese, grated
- 1 cup of ricotta cheese
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of parmesan cheese, grated
- 2 cloves of garlic, minced
- 1/2 onion, diced
- 2 tablespoons of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 cups of tomato sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms and onions
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 garlic and onion and sauté until fragrant.
4. Add sliced mushrooms and sauté until tender.
5. Add tomato sauce, dried basil, dried oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
6. In a separate bowl, mix together ricotta cheese, Kalimpong cheese, and half of the parmesan cheese.
7. In the baking dish, spread a layer of the tomato sauce mixture.
8. Place a layer of lasagna noodles on top of the sauce.
9. Spread a layer of the cheese mixture on top of the noodles.
10. Repeat layers of sauce, noodles, and cheese mixture until all ingredients are used up.
11. Top the lasagna with the remaining parmesan cheese and shredded mozzarella cheese.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
14. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 425
Total fat: 23g
Saturated fat: 12g
Cholesterol: 63mg
Sodium: 750mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 5g
Protein: 23g
Substitutions for ingredients:
- Kalimpong cheese can be substituted with any other semi-hard cheese such as cheddar or gouda.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add spinach or kale to the cheese mixture for added nutrition.
- Use ground beef or turkey instead of mushrooms for a meaty lasagna.
- Add roasted red peppers or sun-dried tomatoes to the tomato sauce for added flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to avoid them becoming too mushy in the oven.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad and garlic bread.
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, make sure to drain the mushrooms and tomato sauce well before layering.
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 the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This Kalimpong Cheese and Mushroom Lasagna is savory and cheesy with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve this lasagna as a main course for a family dinner or special occasion.
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