Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of organic tomato sauce
- 2 cups of organic ricotta cheese
- 2 cups of organic shredded mozzarella cheese
- 1 cup of organic grated Parmesan cheese
- 2 cups of organic chopped spinach
- 1 cup of organic chopped zucchini
- 1 cup of organic chopped yellow squash
- 1 cup of organic chopped mushrooms
- 1 organic minced garlic clove
- 1 organic chopped onion
- 2 tablespoons of organic olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for sautéing vegetables
- Mixing bowls
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
4. Add the chopped spinach, zucchini, yellow squash, and mushrooms to the skillet. Sauté until the vegetables are tender, about 5-7 minutes. Season with salt and pepper to taste.
5. In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese. Mix well.
6. In the baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of lasagna noodles on top of the sauce.
7. Spread a layer of the ricotta cheese mixture on top of the noodles. Add a layer of the sautéed vegetables on top of the cheese mixture.
8. Repeat the layers of noodles, cheese mixture, and vegetables until all ingredients are used up. Top with the remaining shredded mozzarella cheese and grated Parmesan cheese.
9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let the lasagna cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Total fat: 21g
Saturated fat: 11g
Cholesterol: 60mg
Sodium: 740mg
Total carbohydrate: 33g
Dietary fiber: 3g
Total sugars: 6g
Protein: 25g
Substitutions for ingredients:
- You can use any type of organic vegetables you like in this recipe.
- You can substitute the ricotta cheese with organic cottage cheese.
- You can use any type of organic cheese you like in this recipe.
Variations:
- You can add organic ground beef or turkey to the vegetable mixture for a meaty lasagna.
- You can add organic herbs such as basil or oregano to the tomato sauce for extra flavor.
- You can use gluten-free lasagna noodles for a gluten-free version of this recipe.
Tips and tricks:
- To prevent the lasagna from sticking to the baking dish, spray it with cooking spray before adding the ingredients.
- To make the lasagna easier to cut, let it cool for 5-10 minutes before serving.
- You can make this lasagna ahead of time and store it in the refrigerator for up to 2 days before baking.
Storage instructions:
Store the leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, preheat the oven to 350°F. Cover the lasagna with foil and bake for 15-20 minutes until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or cheese on top.
- If the lasagna is too watery, drain the vegetables well before adding them to the recipe.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the recipe.
- Store the 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 made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This organic vegetable lasagna is savory, cheesy, and full of flavor.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian
Taste: Savory, Herby, Rich, Cheesy, Tomato, Earthy, Tomato-Y