Ingredients with Measurements:
- 12 lasagna noodles
- 1 cup of oncom, crumbled
- 2 cups of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of parmesan cheese, grated
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 cups of tomato sauce
Special Equipment Needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine oncom, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, garlic, salt, and black pepper. Mix well.
4. In a separate mixing bowl, mix tomato sauce and olive oil.
5. Spread a thin layer of tomato sauce on the bottom of the baking dish.
6. Place a layer of cooked lasagna noodles on top of the tomato sauce.
7. Spread a layer of the oncom and spinach mixture on top of the noodles.
8. Repeat layers of tomato sauce, noodles, and oncom and spinach mixture until all ingredients are used up.
9. Cover the baking dish with aluminum foil.
10. Bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 375
Fat: 18g
Carbohydrates: 32g
Protein: 22g
Sodium: 780mg
Fiber: 3g
Substitutions for ingredients:
- Oncom can be substituted with feta cheese or tofu.
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Mozzarella cheese can be substituted with provolone cheese or cheddar cheese.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Tomato sauce can be substituted with marinara sauce or Alfredo sauce.
Variations:
- Add cooked ground beef or Italian sausage to the oncom and spinach mixture.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms or diced bell peppers to the oncom and spinach mixture.
- Use a different type of cheese for a different flavor profile.
Tips and Tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- If the lasagna is browning too quickly, cover it with foil and continue baking.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat lasagna, preheat the oven to 350°F. Cover the lasagna with foil and bake for 15-20 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 dry, add more tomato sauce or a little bit of water to the oncom and spinach mixture.
- If the lasagna is too watery, make sure to drain the spinach well and use less tomato sauce.
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 in the 14th century.
Flavor Profiles:
This oncom and spinach lasagna has a savory, cheesy flavor with a hint of garlic and tomato.
Serving Suggestions:
Serve this oncom and spinach lasagna as a main dish for dinner or as a side dish for a potluck or party.
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