Ingredients with Measurements:
- 1 package of mycoprotein (10 oz)
- 9 lasagna noodles
- 1 jar of marinara sauce (24 oz)
- 1 cup of water
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped basil. Mix well and set aside.
4. In a separate mixing bowl, combine the mycoprotein, marinara sauce, and water. Mix well.
5. Spread a thin layer of the mycoprotein mixture on the bottom of the baking dish.
6. Place 3 lasagna noodles on top of the mycoprotein mixture.
7. Spread half of the ricotta cheese mixture on top of the noodles.
8. Spread half of the mycoprotein mixture on top of the ricotta cheese mixture.
9. Sprinkle half of the shredded mozzarella cheese on top of the mycoprotein mixture.
10. Repeat steps 6-9 to create another layer.
11. Top with the remaining 3 lasagna noodles.
12. Spread the remaining mycoprotein mixture on top of the noodles.
13. Sprinkle the remaining shredded mozzarella cheese on top.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
16. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 360
Total fat: 16g
Saturated fat: 9g
Cholesterol: 85mg
Sodium: 900mg
Total carbohydrates: 29g
Dietary fiber: 3g
Total sugars: 8g
Protein: 26g
Substitutions for ingredients:
- You can use any type of pasta sauce instead of marinara sauce.
- You can use any type of cheese instead of mozzarella cheese.
- You can use any type of herb instead of basil.
Variations:
- You can add sautéed vegetables, such as mushrooms, onions, or bell peppers, to the mycoprotein mixture.
- You can use different types of pasta, such as penne or spaghetti, instead of lasagna noodles.
- You can add cooked ground beef or sausage to the mycoprotein mixture for a meatier lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before slicing, as it will be easier to cut.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lasagna in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh basil on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the lasagna is too dry, add more water to the mycoprotein mixture before baking.
- If the lasagna is too watery, let it cool for a few minutes before slicing.
Food safety advice:
- Make sure to cook the mycoprotein mixture 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:
- Savory, cheesy, tomato-y
Serving suggestions:
- Serve the lasagna with a glass of red wine.
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