Ingredients with Measurements:
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 jar (16 oz) sun-dried tomatoes, drained and chopped
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 pound goat cheese, crumbled
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh chives
- 4 cups shredded mozzarella cheese
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the sun-dried tomatoes, crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes. Simmer for 10 minutes.
5. In a bowl, mix together the goat cheese, Parmesan cheese, basil, parsley, and chives.
6. Spread a thin layer of the tomato sauce on the bottom of the baking dish. Arrange a layer of lasagna noodles on top.
7. Spread a layer of the goat cheese mixture on top of the noodles. Sprinkle with mozzarella cheese.
8. Repeat layers, ending with a layer of tomato sauce and mozzarella cheese on top.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 550
- Fat: 28g
- Carbohydrates: 46g
- Protein: 30g
- Sodium: 1100mg
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of goat cheese.
- You can use fresh tomatoes instead of sun-dried tomatoes.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty lasagna.
- Add sliced mushrooms to the tomato sauce for a vegetarian lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- Let the lasagna cool for 10-15 minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a little bit of water to the tomato sauce.
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.
Flavor profiles:
- This lasagna has a rich and savory flavor from the tomato sauce and goat cheese, with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread.
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