Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lasagna noodles
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 20 minutes, flipping halfway through.
3. Cook the lasagna noodles according to package instructions.
4. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, eggs, parsley, and basil. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of the baking dish.
6. Place a layer of lasagna noodles on top of the sauce.
7. Spread a layer of the ricotta cheese mixture on top of the noodles.
8. Add a layer of the roasted eggplant slices on top of the cheese mixture.
9. Repeat the layers of sauce, noodles, cheese mixture, and eggplant until all ingredients are used up.
10. Top the lasagna with shredded mozzarella cheese.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
13. Let the lasagna cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 22g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- Zucchini can be used instead of eggplant.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add ground beef or Italian sausage to the marinara sauce for a meaty lasagna.
- Use spinach instead of eggplant for a vegetarian option.
- Add sliced mushrooms to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to salt the eggplant slices before baking to remove excess moisture.
- Let the lasagna cool for at least 10 minutes before slicing to prevent it from falling apart.
- Leftover lasagna can be frozen and reheated for a quick meal later.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the lasagna with foil and bake in a 350°F oven for 20-30 minutes, until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh basil leaves or chopped parsley can be used as a garnish.
Pairings:
Serve the lasagna with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too watery, try using less marinara sauce or draining excess liquid from the eggplant slices.
- If the lasagna is too dry, add more marinara sauce or a splash of water to the cheese mixture.
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:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
This lasagna is savory and cheesy with a hint of sweetness from the roasted eggplant.
Serving suggestions:
Serve the lasagna with a glass of red wine for a classic Italian meal.
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Region: Italian