Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1 package of lasagna noodles
- 1 cup of shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making the sauce
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 saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their liquid and become tender.
4. Add the flour to the mushrooms and stir until it is fully incorporated. Cook for 1-2 minutes.
5. Slowly add the milk to the saucepan, stirring constantly to prevent lumps from forming. Cook until the sauce thickens.
6. Add the grated Parmesan cheese, salt, black pepper, garlic powder, and onion powder to the saucepan. Stir until the cheese is melted and the seasonings are fully incorporated.
7. In the 9x13 inch baking dish, layer the cooked lasagna noodles, mushroom sauce, and shredded mozzarella cheese. Repeat until all ingredients are used up.
8. Bake the Mushroom and Parmesan Quadro for 25-30 minutes, or until the cheese is melted and bubbly.
9. Let the Quadro cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 41g
- Protein: 20g
Substitutions for ingredients:
- Instead of mushrooms, you can use any other vegetable of your choice, such as spinach or zucchini.
- Instead of Parmesan cheese, you can use any other hard cheese, such as Romano or Asiago.
- Instead of mozzarella cheese, you can use any other cheese that melts well, such as cheddar or provolone.
Variations:
- Add cooked ground beef or sausage to the mushroom sauce for a meaty version.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add chopped fresh herbs, such as parsley or basil, to the mushroom sauce for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, as they will continue to cook in the oven.
- Use a whisk to prevent lumps from forming in the mushroom sauce.
- Let the Quadro cool for a few minutes before serving to prevent it from falling apart.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Quadro in the microwave or oven until heated through.
Presentation ideas:
- Serve the Quadro on a large platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve the Mushroom and Parmesan Quadro with a green salad or garlic bread.
Suggested side dishes:
- Roasted vegetables, such as broccoli or carrots.
Troubleshooting advice:
- If the mushroom sauce is too thick, add more milk until it reaches the desired consistency.
- If the Quadro is too dry, add more sauce or cheese on top before baking.
Food safety advice:
- Make sure to cook the lasagna noodles and mushroom sauce to the appropriate temperature to prevent foodborne illness.
Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- The Mushroom and Parmesan Quadro is creamy, savory, and cheesy.
Serving suggestions:
- Serve the Mushroom and Parmesan Quadro as a main dish for dinner or lunch.
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Region: Italian