Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. fresh spinach, washed and chopped
- 1 lb. ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 tsp. nutmeg
- Salt and pepper to taste
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon or spatula
- Foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, garlic, nutmeg, salt, and pepper. Mix well.
4. In another mixing bowl, combine chopped spinach and 1 cup of shredded mozzarella cheese. Mix well.
5. Spread 1/2 cup of marinara sauce on the bottom of the baking dish.
6. Lay 3 cooked lasagna noodles on top of the sauce.
7. Spread 1/3 of the ricotta mixture over the noodles.
8. Spread 1/3 of the spinach mixture over the ricotta mixture.
9. Repeat layers of noodles, ricotta mixture, and spinach mixture two more times.
10. Pour remaining marinara sauce over the top layer of noodles.
11. Sprinkle remaining shredded mozzarella cheese over the sauce.
12. Cover the dish with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
14. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 10g
Cholesterol: 87mg
Sodium: 697mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 5g
Protein: 26g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be used in place of mozzarella cheese.
Variations:
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version.
- Use a combination of different vegetables, such as zucchini, mushrooms, and bell peppers, instead of spinach.
Tips and tricks:
- Be sure to drain excess water from the cooked spinach to prevent the lasagna from becoming too watery.
- Use no-boil lasagna noodles to save time and effort.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place individual portions in the microwave or oven until heated through.
Presentation ideas:
- Serve with a side salad and garlic bread for a complete meal.
- Garnish with fresh herbs, such as basil or parsley, before serving.
Garnishes:
- Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too watery, try draining the spinach more thoroughly or using less marinara sauce.
Food safety advice:
- Be 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 ancient Rome.
Flavor profiles:
- Savory, cheesy, and comforting.
Serving suggestions:
- Serve hot and fresh out of the oven.
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Region: Italian