Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of sliced mushrooms
- 1 cup of grated Pecorino cheese
- 2 cups of ricotta cheese
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened.
4. Add the sliced mushrooms and sauté until they are cooked through and tender.
5. Add the dried basil, dried oregano, salt, and black pepper to the skillet and stir to combine.
6. In a separate bowl, mix together the ricotta cheese and grated Pecorino cheese.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish.
8. Place a layer of cooked lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture over the noodles.
10. Spoon half of the mushroom mixture on top of the cheese mixture.
11. Repeat the layers of noodles, cheese mixture, and mushroom mixture.
12. Top with a final layer of noodles and cover with the remaining marinara sauce.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
15. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 390
Fat: 18g
Carbohydrates: 34g
Protein: 23g
Sodium: 740mg
Sugar: 7g
Substitutions for ingredients:
- You can substitute the Pecorino cheese with Parmesan cheese.
- You can use any type of mushrooms you prefer.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty lasagna.
- Add spinach or kale to the ricotta cheese mixture for a healthier lasagna.
- Use a different type of cheese, such as mozzarella or fontina, for a different flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente so they don't become too soft when baked.
- You can make this lasagna ahead of time and refrigerate it until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of water to the dish before baking.
- If the lasagna is too watery, make sure to drain the mushrooms well before adding them to the dish.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
This lasagna has a rich and savory flavor from the mushrooms and Pecorino cheese.
Serving suggestions:
Serve the lasagna hot and bubbly straight out of the oven for the best flavor.
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Region: Italian