Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. Primo Sale cheese, grated
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups tomato sauce
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing onions and garlic
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
4. Add chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
5. In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, and half of the grated Primo Sale cheese. Mix well.
6. Spread a thin layer of tomato sauce on the bottom of the baking dish.
7. Place a layer of cooked lasagna noodles on top of the sauce.
8. Spread half of the ricotta cheese mixture on top of the noodles.
9. Add a layer of spinach and onion mixture on top of the cheese.
10. Add a layer of tomato sauce on top of the spinach.
11. Repeat layers of noodles, cheese mixture, spinach mixture, and tomato sauce until all ingredients are used up.
12. Top with remaining grated Primo Sale cheese.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
15. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 20g
Carbohydrates: 35g
Protein: 25g
Sodium: 780mg
Sugar: 7g
Substitutions for ingredients:
- Primo Sale cheese can be substituted with any other mild, semi-hard cheese such as Monterey Jack or Gouda.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty version.
- Substitute the spinach with other vegetables such as zucchini or mushrooms.
- Use a different type of cheese such as mozzarella or cheddar for a different flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente to prevent them from becoming too soft and mushy.
- Use a mandoline or sharp knife to slice the Primo Sale cheese thinly for easier grating.
- 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, 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 with a sprinkle of chopped fresh parsley or basil on top.
Garnishes:
Chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, make sure to drain the spinach and tomato sauce well before using.
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 ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
The Primo Sale cheese adds a mild, creamy flavor to the lasagna, while the spinach and tomato sauce add a fresh, slightly tangy taste.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a complete meal.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting