Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of Nostrano cheese, grated
- 1 pound of mushrooms, sliced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 can of tomato sauce
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 1 cup of ricotta cheese
- 1 egg
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking 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 onions and garlic and cook until onions are translucent.
4. Add mushrooms to the skillet and cook until they release their liquid and become tender.
5. Add tomato sauce, oregano, basil, salt, and pepper to the skillet. Simmer for 10 minutes.
6. In a separate bowl, mix ricotta cheese, egg, and Parmesan cheese.
7. In the baking dish, spread a thin layer of the mushroom sauce.
8. Layer 3 lasagna noodles on top of the sauce.
9. Spread half of the ricotta mixture on top of the noodles.
10. Sprinkle half of the Nostrano cheese on top of the ricotta mixture.
11. Repeat layers of sauce, noodles, ricotta mixture, and Nostrano cheese.
12. Top with a final layer of sauce and Nostrano cheese.
13. Cover with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
15. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 36g
Protein: 27g
Substitutions for ingredients:
- Nostrano cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Mushrooms can be substituted with any other vegetable such as spinach or zucchini.
Variations:
- Add ground beef or Italian sausage to the mushroom sauce for a meaty lasagna.
- Use a different type of pasta such as penne or rigatoni for a different texture.
- Add a layer of sliced tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente to prevent them from becoming too soft in the oven.
- Let the lasagna cool for at least 10 minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen for up to 3 months.
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 and garnish with fresh basil or parsley.
Garnishes:
Fresh basil or parsley
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of milk to the ricotta mixture.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the layers to set.
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 the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna is rich and savory with a creamy ricotta filling and a tangy tomato sauce. The Nostrano cheese adds a nutty and slightly sweet flavor to the dish.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a complete meal.
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Region: Italian