Ingredients with Measurements:
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Knockdrinna Meadow Sheep's Cheese
- 2 cups ricotta cheese
- 1 egg
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking sauce
- Mixing bowl for ricotta mixture
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 skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes.
5. In a mixing bowl, combine ricotta cheese, egg, nutmeg, and chopped fresh parsley and basil.
6. In the bottom of a 9x13 inch baking dish, spread a thin layer of tomato sauce. Place three lasagna noodles on top of the sauce.
7. Spread half of the ricotta mixture over the noodles. Sprinkle with half of the grated Parmesan and Knockdrinna Meadow Sheep's Cheese.
8. Repeat with another layer of sauce, noodles, ricotta mixture, and cheeses.
9. Top with a final layer of sauce and sprinkle with remaining Parmesan and Knockdrinna Meadow Sheep's Cheese.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
12. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 840mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the Knockdrinna Meadow Sheep's Cheese
- Fresh herbs can be substituted for dried herbs
- Mozzarella cheese can be substituted for the Parmesan and Knockdrinna Meadow Sheep's Cheese
Variations:
- Add cooked spinach or mushrooms to the ricotta mixture
- Use a different type of cheese, such as feta or goat cheese
- Add sliced zucchini or eggplant to the tomato sauce
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, cover with foil and bake in a 350°F oven for 15-20 minutes, or until heated through
Presentation ideas:
- Serve with a side salad and garlic bread
- Garnish with fresh herbs or grated cheese
Garnishes:
- Fresh parsley or basil
- Grated Parmesan or Knockdrinna Meadow Sheep's Cheese
Pairings:
- Red wine, such as Chianti or Cabernet Sauvignon
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of water to the skillet when cooking the sauce
- If the lasagna is too wet, let it cool for a few minutes before serving to allow the cheese to set
Food safety advice:
- Be 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
Flavor profiles:
- Savory, cheesy, and slightly tangy
Serving suggestions:
- Serve hot and bubbly, straight out of the oven
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