Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of mortadella, chopped
- 2 cups of fresh spinach, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of olive oil
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 1 jar of marinara sauce
- 2 cups of shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking meat and vegetables
- Mixing bowl for ricotta mixture
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
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 onion and garlic and cook until softened.
4. Add chopped mortadella and spinach to the skillet and cook until the spinach is wilted and the mortadella is lightly browned.
5. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish.
7. Place three lasagna noodles on top of the sauce.
8. Spread a layer of the ricotta mixture over the noodles.
9. Add a layer of the mortadella and spinach mixture.
10. Repeat layers until all ingredients are used, ending with a layer of marinara sauce on top.
11. Sprinkle shredded mozzarella cheese on top of the sauce.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 15 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: 45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 590
Fat: 33g
Carbohydrates: 34g
Protein: 38g
Sodium: 1,340mg
Substitutions for ingredients:
- Mortadella can be substituted with ham or prosciutto.
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add sliced mushrooms to the mortadella and spinach mixture.
- Use ground beef or Italian sausage instead of mortadella.
- Add roasted red peppers or sun-dried tomatoes to the ricotta mixture.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too mushy.
- Use a sharp knife to cut the lasagna into servings.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) 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
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of milk to the ricotta mixture.
- If the lasagna is too watery, make sure to drain excess liquid from the mortadella and spinach mixture before layering.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made by layering pasta with meat, cheese, and sauce.
Flavor profiles:
This lasagna has a savory and slightly salty flavor from the mortadella and Parmesan cheese. The spinach adds a fresh and slightly bitter taste, while the ricotta cheese adds a creamy and slightly sweet flavor.
Serving suggestions:
Serve this lasagna with garlic bread and a Caesar salad for a complete meal.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting