Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of Queso de Urbiés cheese, grated
- 2 cups of fresh spinach, chopped
- 2 cups of tomato sauce
- 1 cup of ricotta cheese
- 1/2 cup of parmesan cheese, grated
- 1/2 cup of mozzarella cheese, grated
- 2 garlic cloves, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the Queso de Urbiés cheese, ricotta cheese, parmesan cheese, spinach, garlic, salt, and black pepper. Mix well.
4. In a separate mixing bowl, combine the tomato sauce and olive oil. Mix well.
5. Spread a thin layer of the tomato sauce mixture on the bottom of the baking dish.
6. Place three lasagna noodles on top of the tomato sauce mixture.
7. Spread a layer of the cheese and spinach mixture on top of the noodles.
8. Repeat layers of tomato sauce mixture, noodles, and cheese and spinach mixture until all ingredients are used up.
9. Sprinkle mozzarella cheese on top of the lasagna.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the aluminum foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Remove from the oven and let it cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 36g
Protein: 25g
Sodium: 800mg
Sugar: 7g
Substitutions for ingredients:
- Queso de Urbiés cheese can be substituted with any other semi-hard cheese.
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese.
- Tomato sauce can be substituted with marinara sauce.
Variations:
- Add ground beef or Italian sausage to the tomato sauce mixture for a meaty lasagna.
- Add roasted vegetables such as zucchini, eggplant, or bell peppers to the cheese and spinach mixture.
- Use gluten-free lasagna noodles for a gluten-free version.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too mushy.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F. Place the lasagna in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or cheese and spinach mixture.
- If the lasagna is too watery, reduce the amount of tomato sauce or spinach.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna 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 made with layers of pasta, cheese, and tomato sauce, and is a staple in Italian cuisine.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad.
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