Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of chopped artichoke hearts
- 2 cups of Pecorino Senese cheese, grated
- 2 cups of ricotta cheese
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil, chopped
- 2 cloves of garlic, minced
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 2 tablespoons of olive oil
- 4 cups of tomato sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon
- Chef's knife
- Cutting board
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 mixing bowl, combine the chopped artichoke hearts, Pecorino Senese cheese, ricotta cheese, Parmesan cheese, parsley, basil, garlic, black pepper, and salt. Mix well.
4. In the baking dish, spread a thin layer of tomato sauce on the bottom.
5. Place a layer of lasagna noodles on top of the sauce, slightly overlapping each other.
6. Spread a layer of the cheese and artichoke mixture on top of the noodles.
7. Repeat layers of sauce, noodles, and cheese mixture until all ingredients are used up, ending with a layer of sauce on top.
8. Drizzle olive oil on top of the lasagna.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
11. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 38g
Protein: 26g
Sodium: 880mg
Sugar: 8g
Substitutions for ingredients:
- Pecorino Senese cheese can be substituted with Parmigiano-Reggiano cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Substitute the artichoke hearts with spinach or mushrooms.
- Use a different type of cheese, such as mozzarella or fontina.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover lasagna can be stored 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 20-25 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil.
Pairings:
- Serve with a side salad of mixed greens and balsamic vinaigrette.
- Pair with a glass of Chianti or Sangiovese wine.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of water to the cheese mixture.
- If the lasagna is too watery, make sure to drain the artichoke hearts well and use a thicker 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:
Pecorino Senese is a type of Italian cheese made from sheep's milk. It is named after the city of Siena in Tuscany, Italy.
Flavor profiles:
The Pecorino Senese and artichoke lasagna has a rich and savory flavor from the cheese and tomato sauce, with a slight tanginess from the artichoke hearts.
Serving suggestions:
Serve the lasagna with a side salad and a glass of red wine for a complete Italian meal.
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Region: Italian