Ingredients with Measurements:
- 1 pound fresh lasagna sheets
- 2 cups fresh spinach, washed and chopped
- 1 pound ricotta fresca di bufala
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling lasagna sheets
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna sheets for 2-3 minutes or until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta fresca di bufala, Parmesan cheese, mozzarella cheese, chopped basil, minced garlic, salt, and black pepper. Mix well.
4. In the bottom of the baking dish, spread a thin layer of tomato sauce.
5. Layer lasagna sheets on top of the tomato sauce, covering the bottom of the dish.
6. Spread half of the ricotta mixture over the lasagna sheets.
7. Add a layer of chopped spinach on top of the ricotta mixture.
8. Add another layer of lasagna sheets on top of the spinach.
9. Repeat steps 6-8, ending with a layer of lasagna sheets on top.
10. Pour the remaining tomato sauce over the lasagna sheets.
11. Cover the dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
13. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 30g
Protein: 20g
Sodium: 570mg
Sugar: 5g
Substitutions for ingredients:
- Fresh lasagna sheets can be substituted with dried lasagna noodles.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta fresca di bufala can be substituted with regular ricotta cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Add sliced mushrooms to the spinach layer for extra flavor.
- Use a different type of cheese, such as fontina or provolone, instead of mozzarella.
Tips and tricks:
- Be sure to cook the lasagna sheets al dente so they don't become too soft and mushy.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set and make it easier to cut.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored 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 chopped fresh basil on top.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese and chopped fresh basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a little bit of water to the top layer before baking.
- If the lasagna is too watery, drain the spinach well and use less tomato sauce.
Food safety advice:
- Be sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna is savory and cheesy with a hint of garlic and basil.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: Italian