Queso Cebreiro and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 jar (24 ounces) marinara sauce
- 1/2 pound Queso Cebreiro cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped

Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking mushrooms and onions
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cook the lasagna noodles according to package instructions. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes.

4. Add the mushrooms, salt, black pepper, and red pepper flakes to the skillet. Cook until the mushrooms are tender and the liquid has evaporated, about 10 minutes.

5. Add the white wine to the skillet and cook until the liquid has reduced by half, about 5 minutes.

6. Add the marinara sauce to the skillet and stir to combine.

7. In a separate bowl, mix together the Queso Cebreiro cheese and Parmesan cheese.

8. To assemble the lasagna, spread a thin layer of the mushroom sauce on the bottom of the baking dish.

9. Add a layer of lasagna noodles on top of the sauce.

10. Spread a layer of the cheese mixture on top of the noodles.

11. Repeat the layers of mushroom sauce, noodles, and cheese mixture until all ingredients are used up.

12. Cover the baking dish with aluminum foil and bake for 30 minutes.

13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

14. Remove from the oven and let cool for 10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings

Nutritional information:
Calories: 425
Fat: 17g
Saturated Fat: 8g
Cholesterol: 41mg
Sodium: 1015mg
Carbohydrates: 47g
Fiber: 4g
Sugar: 9g
Protein: 20g

Substitutions for ingredients:
- Any type of mushroom can be used in place of sliced mushrooms.
- White wine can be substituted with chicken or vegetable broth.
- Any type of grated cheese can be used in place of Queso Cebreiro cheese.

Variations:
- Add cooked ground beef or Italian sausage to the mushroom sauce for a meaty lasagna.
- Use spinach or kale in place of mushrooms for a vegetarian option.
- Add roasted red peppers or sun-dried tomatoes for added flavor.

Tips and tricks:
- Be sure to cook the mushrooms until all the liquid has evaporated to prevent a watery lasagna.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
- Leftover lasagna can be frozen for up to 3 months.

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 350°F oven for 20-25 minutes, or until heated through.

Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley.

Garnishes:
Fresh parsley

Pairings:
- Garlic bread
- Caesar salad
- Red wine

Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Green beans

Troubleshooting advice:
- If the lasagna is too watery, try cooking the mushrooms longer to evaporate more liquid.
- If the lasagna is too dry, try adding more marinara sauce to the mushroom mixture.

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 the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.

Flavor profiles:
This lasagna has a rich and savory flavor from the mushrooms and Queso Cebreiro cheese.

Serving suggestions:
Serve the lasagna with a side of garlic bread and a Caesar salad for a complete meal.

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Region: Spanish

Taste: Savory, Rich, Cheesy, Earthy, Umami