Ingredients with Measurements:
- 9 lasagna noodles
- 1 cup of Reblo Cremoso cheese, grated
- 1 cup of mozzarella cheese, grated
- 1/2 cup of Parmesan cheese, grated
- 2 cups of tomato sauce
- 1/2 cup of heavy cream
- 1/2 cup of chicken broth
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing onions and garlic
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 skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened.
4. Add the tomato sauce, heavy cream, and chicken broth to the skillet. Stir until well combined and bring to a simmer.
5. Add the grated Reblo Cremoso cheese to the skillet and stir until melted and well combined.
6. In the 9x13 inch baking dish, spread a thin layer of the cheese and tomato sauce mixture on the bottom.
7. Place three of the cooked lasagna noodles on top of the sauce.
8. Spread another layer of the cheese and tomato sauce mixture on top of the noodles.
9. Sprinkle a layer of grated mozzarella cheese on top of the sauce.
10. Repeat steps 7-9 until all the noodles and sauce have been used, ending with a layer of sauce on top.
11. Sprinkle the grated Parmesan cheese on top of the final layer of sauce.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 38g
Protein: 23g
Sodium: 790mg
Substitutions for ingredients:
- Reblo Cremoso cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce mixture for a meaty lasagna.
- Add chopped spinach or kale to the cheese and tomato sauce mixture for a healthier lasagna.
- Use gluten-free lasagna noodles for a gluten-free version of this recipe.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat leftover lasagna, preheat the oven to 350°F. Cover the lasagna with aluminum foil and bake for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
Sprinkle chopped fresh basil or parsley on top of the lasagna before serving.
Pairings:
Pair this lasagna with a full-bodied red wine such as Cabernet Sauvignon or Chianti.
Suggested side dishes:
Serve this lasagna with a side salad and garlic bread.
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or chicken broth to the cheese and tomato sauce mixture.
- If the lasagna is too watery, let it cool for a few minutes before slicing to allow the sauce to thicken.
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:
This lasagna is rich and creamy with a tangy tomato sauce and a nutty Parmesan cheese finish.
Serving suggestions:
Serve this lasagna as a main course for a family dinner or special occasion.
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Region: Italian