Ingredients with Measurements:
- 9 lasagna noodles
- 2 medium zucchinis, thinly sliced
- 1 cup of ricotta affumicata di Mammola, grated
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mandoline or sharp knife for slicing zucchini
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 large bowl, mix together the grated ricotta affumicata di Mammola, Parmesan cheese, basil, parsley, olive oil, salt, and black pepper.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Place three lasagna noodles on top of the sauce.
6. Add a layer of sliced zucchini on top of the noodles.
7. Spread a layer of the cheese mixture on top of the zucchini.
8. Repeat the layers of sauce, noodles, zucchini, and cheese mixture two more times.
9. Top the lasagna with the remaining marinara sauce.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 820mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 7g
Protein: 16g
Substitutions for ingredients:
- Ricotta affumicata di Mammola can be substituted with regular ricotta cheese or smoked mozzarella.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Zucchini can be substituted with eggplant or yellow squash.
- Marinara sauce can be substituted with tomato sauce or homemade tomato sauce.
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 roasted red peppers or sun-dried tomatoes to the cheese mixture for added flavor.
Tips and tricks:
- Use a mandoline or sharp knife to thinly slice the zucchini for even cooking.
- Make sure to drain the cooked lasagna noodles well to prevent excess moisture in the lasagna.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, cover with foil and bake in a preheated 350°F oven 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
- Roasted vegetables
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Caprese salad
Troubleshooting advice:
- If the lasagna is too dry, add a little more marinara sauce or a splash of water before baking.
- If the lasagna is too watery, make sure to drain the cooked noodles well and pat the zucchini slices dry before layering.
Food safety advice:
Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ricotta affumicata di Mammola is a smoked ricotta cheese that originated in the Calabria region of Italy. It is made by smoking fresh ricotta cheese over wood chips, giving it a distinct smoky flavor.
Flavor profiles:
This lasagna has a rich and smoky flavor from the ricotta affumicata di Mammola and a fresh and herbaceous flavor from the basil and parsley.
Serving suggestions:
Serve the lasagna with a glass of Chianti or Sangiovese wine.
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