Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 2 zucchinis, sliced into 1/4 inch rounds
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 (24-ounce) jar marinara sauce
- 12 lasagna noodles
- 2 tablespoons chopped fresh basil
Special equipment needed:
- Large baking sheet
- 9x13 inch baking dish
- Large pot for boiling noodles
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant, zucchini, red and yellow bell peppers, and onion on a large baking sheet.
3. In a small bowl, whisk together the garlic, olive oil, salt, and black pepper.
4. Drizzle the garlic mixture over the vegetables and toss to coat.
5. Roast the vegetables in the oven for 20-25 minutes, or until tender and lightly browned.
6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and 1 cup of the shredded mozzarella cheese.
7. Spread 1/2 cup of the marinara sauce on the bottom of a 9x13 inch baking dish.
8. Arrange 4 lasagna noodles over the sauce.
9. Spread 1/3 of the ricotta cheese mixture over the noodles.
10. Top with 1/3 of the roasted vegetables.
11. Repeat the layers, ending with a layer of noodles.
12. Spread the remaining marinara sauce over the top of the lasagna.
13. Sprinkle the remaining shredded mozzarella cheese over the sauce.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Let the lasagna cool for 10 minutes before slicing.
17. Garnish with chopped fresh basil before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 420
Total fat: 24g
Saturated fat: 10g
Cholesterol: 55mg
Sodium: 970mg
Total carbohydrates: 30g
Dietary fiber: 5g
Sugar: 10g
Protein: 21g
Substitutions for ingredients:
- You can substitute the eggplant and zucchini with other vegetables such as mushrooms or squash.
- You can use any type of cheese you prefer instead of mozzarella cheese.
- You can use homemade marinara sauce instead of store-bought.
Variations:
- You can add cooked ground beef or Italian sausage to the ricotta cheese mixture for a meaty lasagna.
- You can use gluten-free lasagna noodles for a gluten-free version.
- You can add spinach or kale to the roasted vegetables for added nutrition.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- You can make the roasted vegetables ahead of time and store them in the fridge until ready to use.
- You can assemble the lasagna ahead of time and store it in the fridge until ready to bake.
Storage instructions:
- Leftover lasagna can be stored in an airtight container in the fridge 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 with a side salad and garlic bread.
- Garnish the lasagna with fresh basil and grated Parmesan cheese.
Garnishes:
- Chopped fresh basil
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of water before baking.
- If the lasagna is too watery, make sure to drain the roasted vegetables well before assembling the lasagna.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and roasting.
- 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 has been around for centuries.
- The first recorded recipe for lasagna dates back to the 14th century.
Flavor profiles:
- Savory
- Cheesy
- Roasted vegetables
Serving suggestions:
- Serve hot with a side salad and garlic bread.
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Region: Italian