Ingredients with Measurements:
- 12 lasagne sheets
- 1 jar of tomato sauce (24 oz)
- 2 red bell peppers, roasted and peeled
- 1 cup of Peperoni Cruschi (dried and fried peppers)
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Large pot for boiling lasagne sheets
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roast the red bell peppers in a roasting pan for 20 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let cool. Once cooled, peel off the skin and slice the peppers into thin strips.
3. Boil the lasagne sheets in a large pot of salted water until al dente. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add the tomato sauce to the skillet and stir to combine. Season with salt and pepper to taste.
6. In a separate bowl, mix together the ricotta cheese and grated Parmesan cheese.
7. Spread a thin layer of the tomato sauce on the bottom of the baking dish.
8. Place a layer of lasagne sheets on top of the sauce.
9. Spread a layer of the ricotta cheese mixture on top of the lasagne sheets.
10. Add a layer of roasted red bell pepper strips and Peperoni Cruschi on top of the ricotta cheese mixture.
11. Repeat the layers of lasagne sheets, tomato sauce, ricotta cheese mixture, roasted red bell pepper strips, and Peperoni Cruschi until all ingredients are used up.
12. Top with a final layer of tomato sauce and sprinkle with grated Parmesan cheese.
13. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
15. Let the lasagne cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 38g
Protein: 24g
Sodium: 840mg
Substitutions for ingredients:
- Instead of Peperoni Cruschi, you can use crushed red pepper flakes or dried chili peppers.
- You can substitute the ricotta cheese with cottage cheese or goat cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagne.
- Use different types of roasted vegetables, such as eggplant or zucchini, in place of the roasted red bell peppers.
- Add fresh herbs, such as basil or oregano, to the tomato sauce for extra flavor.
Tips and tricks:
- Make sure to season the tomato sauce with enough salt and pepper to enhance the flavors of the dish.
- To prevent the lasagne sheets from sticking together, add a tablespoon of olive oil to the boiling water.
- Let the lasagne cool for a few minutes before cutting into it to prevent it from falling apart.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagne in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagne on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad of mixed greens and balsamic vinaigrette.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagne is too dry, add more tomato sauce or a splash of milk to the ricotta cheese mixture.
- If the lasagne is too watery, let it bake for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the lasagne until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagne is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, cheese, and tomato sauce, and is a staple in Italian cuisine.
Flavor profiles:
The lasagne con Peperoni Cruschi e Ricotta has a rich and savory flavor from the tomato sauce and roasted red bell peppers, with a slight kick from the Peperoni Cruschi. The ricotta cheese adds a creamy and tangy element to the dish.
Serving suggestions:
Serve the lasagne with a side salad and a glass of red wine for a complete Italian meal.
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Region: Italian