Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Menconico cheese, shredded
- 2 cups marinara sauce
- 1/2 cup Parmesan cheese, grated
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms and onions
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
4. Add mushrooms, thyme, salt, and pepper to the skillet. Cook until mushrooms are tender and any liquid has evaporated.
5. In the baking dish, spread a thin layer of marinara sauce on the bottom.
6. Place 3 lasagna noodles on top of the sauce.
7. Spread 1/3 of the mushroom mixture over the noodles.
8. Sprinkle 1/3 of the Menconico cheese over the mushrooms.
9. Repeat layers of sauce, noodles, mushrooms, and cheese two more times.
10. Top with remaining marinara sauce and grated Parmesan cheese.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
13. Let lasagna cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 22g
Carbohydrates: 34g
Protein: 22g
Sodium: 900mg
Sugar: 7g
Fiber: 3g
Substitutions for ingredients:
- Menconico cheese can be substituted with any other type of shredded cheese, such as mozzarella or cheddar.
- Marinara sauce can be substituted with homemade or store-bought tomato sauce.
- Mushrooms can be substituted with any other type of vegetable, such as spinach or zucchini.
Variations:
- Add cooked ground beef or Italian sausage to the mushroom mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add a layer of ricotta cheese mixed with chopped fresh herbs between the mushroom and cheese layers for added flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a mandoline slicer to slice the mushrooms evenly.
- Let the lasagna cool for a few minutes before cutting into it, as this will make it easier to slice.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. Alternatively, place the lasagna in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh herbs, such as parsley or basil, on top.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
Serve the lasagna with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of water to the baking dish before baking.
- If the lasagna is too watery, make sure to drain any excess liquid from the mushroom mixture before assembling the lasagna.
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 tomato sauce.
Flavor profiles:
This lasagna is savory and cheesy, with a hint of earthiness from the mushrooms.
Serving suggestions:
Serve the lasagna hot and bubbly, straight from the oven.
Related Categories
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Region: Italian
Taste: Savory, Cheesy, Mushroomy, Rich, Comforting