Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled Queso de Lanzarote cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking vegetables
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
4. Add red bell pepper, zucchini, and eggplant to the skillet. Cook until vegetables are tender, about 10 minutes.
5. Add dried oregano, dried basil, salt, and black pepper to the skillet. Stir to combine.
6. Add crushed tomatoes and water to the skillet. Bring to a simmer and cook for 10 minutes.
7. In a mixing bowl, combine heavy cream, Parmesan cheese, and Queso de Lanzarote cheese.
8. Spread a thin layer of the vegetable sauce on the bottom of the baking dish.
9. Place a layer of lasagna noodles on top of the sauce.
10. Spread a layer of the vegetable sauce on top of the noodles.
11. Spread a layer of the cheese mixture on top of the vegetable sauce.
12. Repeat layers until all ingredients are used, ending with a layer of the cheese mixture.
13. Cover the baking dish 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.
Time:
Preparation time: 30 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 389
Fat: 19g
Carbohydrates: 41g
Protein: 15g
Sodium: 798mg
Sugar: 9g
Substitutions for ingredients:
- Queso de Lanzarote cheese can be substituted with feta cheese or goat cheese.
- Crushed tomatoes can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add ground beef or Italian sausage to the vegetable sauce for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add spinach or kale to the vegetable mixture for added nutrition.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente to prevent them from becoming mushy in the oven.
- If the vegetable sauce is too thick, add more water to thin it out.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a serving of lasagna on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh parsley or basil leaves
- Grated Parmesan cheese
Pairings:
- A crisp green salad with a tangy vinaigrette
- Garlic bread or breadsticks
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the lasagna is too dry, add more vegetable sauce or cheese mixture to each layer.
- If the lasagna is too watery, try cooking the vegetable sauce for a few extra minutes to thicken it up.
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 the Middle Ages.
Flavor profiles:
- The Queso de Lanzarote cheese adds a salty and tangy flavor to the lasagna, while the vegetables and tomato sauce provide a sweet and savory taste.
Serving suggestions:
- Serve the lasagna with a glass of red wine for a classic Italian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish