Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup grated Pecorino Siciliano cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making the sauce
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the mushrooms, oregano, salt, and black pepper. Cook until the mushrooms are tender and any liquid has evaporated, about 10 minutes.
5. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes.
6. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
7. Remove the saucepan from the heat and stir in the Pecorino Siciliano cheese and parsley.
8. To assemble the lasagna, spread a thin layer of the sauce in the bottom of the baking dish. Top with a layer of lasagna noodles, followed by a layer of the mushroom sauce. Repeat until all the noodles and sauce are used up, ending with a layer of sauce on top.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
11. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 375
Fat: 16g
Saturated Fat: 8g
Cholesterol: 46mg
Sodium: 478mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of the sliced mushrooms.
- Parmesan cheese can be used instead of Pecorino Siciliano cheese.
Variations:
- Add cooked ground beef or sausage to the mushroom sauce for a meaty lasagna.
- Use spinach or kale instead of mushrooms for a vegetarian lasagna.
- Add a layer of roasted vegetables, such as zucchini or eggplant, to the lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, as they will continue to cook in the oven.
- Use a mandoline or sharp knife to slice the mushrooms thinly and evenly.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, place it in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle extra grated Pecorino Siciliano cheese on top of the lasagna before serving.
Pairings:
Serve the lasagna with a side salad and a glass of red wine.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the lasagna is too dry, add a little more sauce or a drizzle of olive oil on top before baking.
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. It is typically made with layers of pasta, sauce, and cheese, and can be customized with various fillings.
Flavor profiles:
This Pecorino Siciliano and Mushroom Lasagna is creamy, cheesy, and savory, with a hint of earthiness from the mushrooms.
Serving suggestions:
Serve this lasagna as a main course for a cozy dinner party or family meal.
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Region: Italian