Ingredients with Measurements:
- 12 lasagna noodles
- 1/2 pound Prosciutto di Modena, thinly sliced
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms and onions
- Saucepan for making béchamel sauce
- Whisk for stirring sauce
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, sauté mushrooms and onions in olive oil until tender. Add garlic and cook for an additional minute. Set aside.
4. In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly until sauce thickens. Add salt, pepper, and nutmeg.
5. In the baking dish, spread a thin layer of béchamel sauce on the bottom. Add a layer of lasagna noodles, followed by a layer of Prosciutto di Modena, mushrooms, and mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of béchamel sauce and Parmesan cheese on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 460
Fat: 25g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 870mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of sliced mushrooms.
- Swiss cheese can be used in place of mozzarella cheese.
- Chicken or turkey can be used in place of Prosciutto di Modena.
Variations:
- Add spinach or kale to the mushroom mixture for added nutrition.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add a layer of roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente to prevent them from becoming too soft and mushy.
- Use a mandoline to thinly slice the Prosciutto di Modena for even layers.
- Let the lasagna cool for a few minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual servings in the microwave or in the oven at 350°F for 15-20 minutes.
Presentation ideas:
- Serve the lasagna with a side salad and garlic bread for a complete meal.
- Garnish with fresh parsley or basil for added color and flavor.
Pairings:
- Serve with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more béchamel sauce or a can of diced tomatoes to the layers.
- If the lasagna is too watery, let it cool for a few minutes before serving to allow the layers to set.
Food safety advice:
- Be sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.
- Prosciutto di Modena is a type of cured ham that is made in the Modena region of Italy.
Flavor profiles:
- The Prosciutto di Modena adds a salty, savory flavor to the lasagna, while the mushrooms add an earthy, umami flavor.
- The béchamel sauce adds a creamy, rich flavor to the dish.
Serving suggestions:
- Serve the lasagna hot and bubbly straight from the oven for the best flavor and texture.
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Region: Italian