Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound queso paipa cheese, shredded
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the queso paipa cheese, ricotta cheese, Parmesan cheese, egg, parsley, basil, salt, and black pepper. Mix well.
4. In a separate mixing bowl, combine the chopped spinach and marinara sauce.
5. Spread a thin layer of the spinach and marinara sauce mixture on the bottom of the baking dish.
6. Place three lasagna noodles on top of the sauce.
7. Spread 1/3 of the cheese mixture on top of the noodles.
8. Repeat layers of sauce, noodles, and cheese mixture two more times.
9. Top with a final layer of noodles and remaining sauce.
10. Cover the dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 452
Fat: 25g
Carbohydrates: 31g
Protein: 27g
Sodium: 1105mg
Substitutions for ingredients:
- Queso paipa cheese can be substituted with any other semi-hard cheese such as cheddar or Monterey Jack.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add cooked ground beef or Italian sausage to the marinara 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 provolone.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too soft and mushy.
- Let the lasagna cool for 10 minutes before slicing to allow the cheese to set and prevent it from falling apart.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Side salad and garlic bread.
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce.
- If the lasagna is too watery, drain the spinach and pat it dry before adding it to the sauce.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure that 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:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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