Ingredients with Measurements:
- 9 lasagna noodles
- 2 medium zucchinis, thinly sliced
- 2 cups of raveggiolo cheese, crumbled
- 1 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh oregano
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a mixing bowl, combine the crumbled raveggiolo cheese, grated Parmesan cheese, chopped basil, parsley, oregano, minced garlic, salt, and black pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Place 3 cooked lasagna noodles on top of the sauce.
6. Spread a layer of the raveggiolo cheese mixture over the noodles.
7. Place a layer of thinly sliced zucchinis on top of the cheese mixture.
8. Repeat the layers of sauce, noodles, cheese mixture, and zucchinis until all the ingredients are used up. The top layer should be the cheese mixture.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
11. Let the lasagna cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 16g
Saturated Fat: 9g
Cholesterol: 48mg
Sodium: 1017mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 7g
Protein: 21g
Substitutions for ingredients:
- Raveggiolo cheese can be substituted with ricotta cheese or cottage cheese.
- Marinara sauce can be substituted with tomato sauce or tomato puree.
- Zucchinis can be substituted with eggplants or yellow squash.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms or bell peppers for extra flavor and texture.
Tips and tricks:
- Make sure to slice the zucchinis thinly to ensure even cooking.
- Use fresh herbs for the best flavor.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
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 and cover the lasagna 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 herbs.
- Cut the lasagna into squares and serve on individual plates.
Garnishes:
- Fresh basil leaves
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Sauteed green beans
Troubleshooting advice:
- If the lasagna is too dry, add more sauce or cheese mixture.
- If the lasagna is too watery, reduce the amount of sauce or zucchinis.
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 ancient Rome.
- The first recorded recipe for lasagna was in the 14th century.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Herbaceous
Serving suggestions:
- Serve the lasagna with a glass of red wine for a complete 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: Italian