Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups Livno cheese, grated
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot for boiling noodles
- 9x13 inch baking dish
- Skillet for cooking mushrooms and onions
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 onions and garlic and sauté until onions are translucent.
4. Add mushrooms and cook until they release their moisture and become tender.
5. Add tomato sauce to the skillet and stir to combine. Season with salt and pepper to taste.
6. In a separate bowl, mix together ricotta cheese, Parmesan cheese, and parsley.
7. In the baking dish, spread a thin layer of the tomato sauce mixture on the bottom.
8. Place a layer of lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture on top of the noodles.
10. Sprinkle half of the Livno cheese on top of the ricotta cheese mixture.
11. Add another layer of noodles and repeat with the remaining ricotta cheese mixture and Livno cheese.
12. Top with a final layer of noodles and spread the remaining tomato sauce mixture on top.
13. Cover the baking dish with foil and bake 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 lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 38g
Protein: 22g
Sodium: 650mg
Substitutions for ingredients:
- Livno cheese can be substituted with feta cheese or another crumbly cheese.
- Mushrooms can be substituted with spinach or zucchini.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add ground beef or sausage to the tomato sauce mixture for a meaty lasagna.
- Use different types of cheese, such as mozzarella or cheddar.
- Add roasted vegetables, such as eggplant or bell peppers.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente so they don't become too soft in the oven.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans
Troubleshooting advice:
- If the lasagna is too dry, add a little more tomato sauce or a splash of milk to the ricotta cheese mixture.
- If the lasagna is too watery, let it bake uncovered for a few extra minutes to evaporate some of the moisture.
Food safety advice:
- Be 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:
Livno cheese is a type of cheese that originated in Bosnia and Herzegovina. It is a crumbly cheese similar to feta, and is often used in Balkan cuisine.
Flavor profiles:
This lasagna is savory and cheesy, with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve with a side salad and a glass of red wine for a complete meal.
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