Ingredients with Measurements:
- 12 lasagna noodles
- 1 jar (16 oz) roasted red peppers, drained and chopped
- 1 lb navel oranges, peeled and sliced
- 1 lb ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- 9x13 inch baking dish
- Foil
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 bowl, mix together ricotta cheese, Parmesan cheese, basil, parsley, garlic, salt, and pepper.
4. Spread a thin layer of the cheese mixture on the bottom of the baking dish.
5. Layer 4 lasagna noodles on top of the cheese mixture.
6. Spread half of the roasted red peppers on top of the noodles.
7. Layer half of the navel oranges on top of the peppers.
8. Spread half of the remaining cheese mixture on top of the oranges.
9. Sprinkle 1 cup of mozzarella cheese on top of the cheese mixture.
10. Repeat layers with remaining ingredients, ending with a layer of mozzarella cheese.
11. Drizzle olive oil over the top of the lasagna.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and bubbly.
14. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 480
Fat: 23g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 660mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 8g
Protein: 27g
Substitutions for ingredients:
- Instead of navel oranges, you can use mandarin oranges or tangerines.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of roasted red peppers, you can use sun-dried tomatoes or fresh tomatoes.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty lasagna.
- Use spinach or kale instead of navel oranges for a vegetarian lasagna.
- Add sliced mushrooms or zucchini to the roasted red pepper layer for extra veggies.
Tips and tricks:
- Make sure to drain the roasted red peppers well to prevent the lasagna from becoming too watery.
- Don't overcook the lasagna noodles, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the lasagna with foil and bake in a 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil or parsley.
Garnishes:
Fresh basil or parsley
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too watery, try draining the roasted red peppers more thoroughly or using less of them.
- If the lasagna is too dry, try adding more cheese or a little bit of milk to the cheese mixture.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure 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. The first recorded recipe for lasagna was found in the 14th century, and it has been a popular dish ever since.
Flavor profiles:
This lasagna has a savory and slightly sweet flavor from the roasted red peppers and navel oranges, and a creamy and cheesy texture from the ricotta and mozzarella cheese.
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad for a complete meal.
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Region: Italian