Italian > Lasagnas

Painted Trillium and Spinach Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of fresh spinach, washed and chopped
- 1 cup of Painted Trillium leaves, washed and chopped
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes or until al dente. Drain and set aside.

3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and black pepper. Mix well.

4. In another mixing bowl, combine the chopped spinach and Painted Trillium leaves.

5. Spread a thin layer of marinara sauce on the bottom of the baking dish.

6. Place 3 lasagna noodles on top of the sauce.

7. Spread half of the ricotta cheese mixture over the noodles.

8. Sprinkle half of the spinach and Painted Trillium mixture over the ricotta cheese.

9. Add another layer of marinara sauce.

10. Repeat the layers with 3 more lasagna noodles, the remaining ricotta cheese mixture, the remaining spinach and Painted Trillium mixture, and another layer of marinara sauce.

11. Top with the remaining 3 lasagna noodles and the shredded mozzarella cheese.

12. Cover the baking dish with aluminum foil.

13. Bake for 30 minutes.

14. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 36g
Protein: 27g

Substitutions for ingredients:
- Instead of Painted Trillium leaves, you can use arugula or baby kale.
- Instead of ricotta cheese, you can use cottage cheese or tofu.
- Instead of marinara sauce, you can use tomato sauce or Alfredo sauce.

Variations:
- Add cooked ground beef or sausage to the marinara sauce for a meaty version.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms or roasted red peppers to the spinach and Painted Trillium mixture for extra flavor.

Tips and tricks:
- Make sure to drain the spinach and Painted Trillium mixture well to avoid a watery lasagna.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
- You can make the lasagna ahead of time and refrigerate it for up to 2 days before baking.

Storage instructions:
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the lasagna in the oven at 350°F for 15-20 minutes or until heated through.

Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.

Garnishes:
Fresh basil leaves

Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the lasagna is too watery, make sure to drain the spinach and Painted Trillium mixture well before adding it to the lasagna.
- If the lasagna is too dry, add more marinara sauce or a little bit of water to the baking dish before baking.

Food safety advice:
- Make sure to wash the spinach and Painted Trillium leaves well before using them.
- 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 made with layers of pasta, cheese, and tomato sauce.

Flavor profiles:
The Painted Trillium and spinach add a fresh and earthy flavor to the creamy ricotta cheese and tangy marinara sauce.

Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad.

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Taste: Savory, Rich, Cheesy, Herby, Tomato, Comforting, Tomato-Y