Ingredients with Measurements:
- 1 package of lasagna noodles
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1/2 teaspoon of salt
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 1 can of diced tomatoes
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
Special Equipment Needed:
- Large pot for boiling noodles
- Mixing bowl
- Rolling pin
- Skillet
- 9x13 inch baking dish
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 mixing bowl, combine the flour, water, and salt. Knead the dough until it forms a smooth ball.
4. Roll out the dough on a floured surface until it is thin. Cut the dough into small squares.
5. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
6. Add the red bell pepper, yellow squash, and zucchini to the skillet. Cook for 5 minutes or until the vegetables are tender.
7. Add the can of diced tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Cook for an additional 5 minutes.
8. In a 9x13 inch baking dish, layer the lasagna noodles, vegetable mixture, and shredded mozzarella cheese. Repeat the layers until all ingredients are used.
9. Top the lasagna with grated parmesan cheese.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 33g
Protein: 18g
Sodium: 680mg
Substitutions for ingredients:
- Whole wheat lasagna noodles can be used instead of regular lasagna noodles.
- Any type of cheese can be used instead of mozzarella and parmesan cheese.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add ground beef or turkey to the vegetable mixture for a meaty lasagna.
- Use different vegetables such as eggplant or mushrooms.
- Add a layer of ricotta cheese between the vegetable mixture and lasagna noodles.
Tips and Tricks:
- Make sure to roll out the dough thin enough so that it cooks through.
- Use a sharp knife to cut the lasagna into squares.
- Let the lasagna cool for a few minutes before serving.
Storage Instructions:
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the lasagna in the microwave or oven until heated through.
Presentation Ideas:
Serve the lasagna on a large platter with a side salad.
Garnishes:
Sprinkle chopped fresh parsley or basil on top of the lasagna before serving.
Pairings:
Serve the lasagna with a glass of red wine.
Suggested Side Dishes:
Garlic bread or a side salad.
Troubleshooting Advice:
If the lasagna is too dry, add more tomato sauce or diced tomatoes to the vegetable mixture.
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 originated in Italy and has been a popular dish for centuries.
Flavor Profiles:
This lasagna is savory and hearty with a combination of vegetables and cheese.
Serving Suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: German