Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of ricotta di bufala affumicata
- 2 cups of spinach, chopped
- 1 cup of grated parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of chopped fresh basil
- 1/2 cup of chopped fresh parsley
- 1/4 cup of olive oil
- 1/4 cup of all-purpose flour
- 4 cups of whole milk
- 4 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making béchamel sauce
- Mixing bowls
- Whisk
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 mixing bowl, combine the ricotta di bufala affumicata, chopped spinach, grated parmesan cheese, chopped basil, and chopped parsley. Mix well and set aside.
4. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook the sauce until it thickens, stirring frequently.
7. Season the béchamel sauce with salt and pepper to taste.
8. Spread a thin layer of the béchamel sauce on the bottom of the baking dish.
9. Place a layer of lasagna noodles on top of the sauce.
10. Spread a layer of the ricotta and spinach mixture on top of the noodles.
11. Repeat the layers of noodles and ricotta mixture until all ingredients are used up, ending with a layer of noodles on top.
12. Pour the remaining béchamel sauce over the top layer of noodles.
13. Sprinkle the shredded mozzarella cheese on top of the sauce.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
16. Let the lasagna cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 543
Fat: 28g
Saturated Fat: 14g
Cholesterol: 73mg
Sodium: 525mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 9g
Protein: 28g
Substitutions for ingredients:
- Regular ricotta cheese can be used instead of ricotta di bufala affumicata.
- Frozen spinach can be used instead of fresh spinach.
- Pecorino Romano cheese can be used instead of parmesan cheese.
- Fontina cheese can be used instead of mozzarella cheese.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta and spinach mixture for a meaty lasagna.
- Use roasted vegetables, such as zucchini, eggplant, or bell peppers, instead of spinach.
- Substitute the béchamel sauce with a tomato sauce for a classic lasagna.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven.
- Use a mandoline slicer to thinly slice the garlic for a more delicate 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 the lasagna, cover it with foil and bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Garnish the lasagna with fresh basil leaves and serve on a large platter.
Garnishes:
Fresh basil leaves
Pairings:
- A crisp green salad with a vinaigrette dressing.
- Garlic bread or breadsticks.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Grilled chicken or shrimp.
Troubleshooting advice:
- If the lasagna is too dry, add more béchamel sauce or tomato sauce.
- If the lasagna is too wet, reduce the amount of sauce or use less spinach.
Food safety advice:
- Be sure to cook the lasagna to an internal temperature of 165°F to ensure that 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 modern version of lasagna, made with layers of pasta, cheese, and tomato sauce, originated in the region of Emilia-Romagna in Northern Italy.
Flavor profiles:
Creamy, smoky, savory, and herbaceous.
Serving suggestions:
Serve the lasagna with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian