Ingredients with Measurements:
- 1 box of lasagna noodles
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 2 tablespoons of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of diced tomatoes
- 1 tablespoon of dried basil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions and set aside.
3. In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Mix well and set aside.
4. In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until fragrant and translucent.
5. Add the zucchini, yellow squash, red bell pepper, and green bell pepper to the skillet. Sauté until the vegetables are tender.
6. Add the can of diced tomatoes, dried basil, salt, and pepper to the skillet. Stir well and let the mixture simmer for 5 minutes.
7. In the baking dish, spread a layer of the vegetable mixture on the bottom.
8. Add a layer of lasagna noodles on top of the vegetable mixture.
9. Spread a layer of the cheese mixture on top of the noodles.
10. Repeat steps 7-9 until all ingredients are used up, ending with a layer of cheese mixture on top.
11. Sprinkle the remaining cup of mozzarella cheese on top of the lasagna.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 25 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: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 427
Total fat: 21g
Saturated fat: 11g
Cholesterol: 86mg
Sodium: 533mg
Total carbohydrates: 36g
Dietary fiber: 4g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Cottage cheese can be substituted for ricotta cheese.
- Any type of cheese can be used in place of mozzarella cheese.
- Any type of vegetable can be used in the lasagna.
Variations:
- Add ground beef or Italian sausage to the vegetable mixture for a meaty lasagna.
- Use spinach instead of or in addition to the vegetables.
- Add a layer of pesto to the cheese mixture for added flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too mushy in the oven.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 5 days.
Reheating instructions:
To reheat, cover the lasagna with foil and bake in a 350°F oven for 20-25 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad
Troubleshooting advice:
- If the lasagna is too dry, add a little bit of tomato sauce or water to the vegetable mixture.
- If the lasagna is too watery, let it bake for a few extra minutes to evaporate some of the liquid.
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 ancient Rome. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve the lasagna hot and bubbly with a side of garlic bread and a Caesar salad.
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Taste: Savory, Rich, Cheesy, Herbal, Tomato, Comforting, Tomato-Y