Italian > Lasagnas

Ricotta di Fuscella and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of mushrooms, sliced
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 (15 oz) container of ricotta di fuscella
- 1 egg
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 2 cups of marinara sauce

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cook the lasagna noodles according to the package instructions. Drain and set aside.

3. In a skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Sauté for 5-7 minutes, until the mushrooms are tender and the onions are translucent.

4. Add the dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine.

5. In a separate bowl, mix together the ricotta di fuscella and egg.

6. Spread a thin layer of marinara sauce on the bottom of the baking dish.

7. Place 3 lasagna noodles on top of the sauce.

8. Spread half of the ricotta mixture over the noodles.

9. Spoon half of the mushroom mixture on top of the ricotta.

10. Sprinkle 1 cup of mozzarella cheese and 1/4 cup of parmesan cheese on top of the mushrooms.

11. Repeat layers with 3 more lasagna noodles, the remaining ricotta mixture, the remaining mushroom mixture, and 1 cup of mozzarella cheese and 1/4 cup of parmesan cheese.

12. Top with the remaining 3 lasagna noodles and the remaining marinara sauce.

13. Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of parmesan cheese on top.

14. Cover the baking dish with foil and bake for 25 minutes.

15. Remove the foil and bake for an additional 25 minutes, until the cheese is melted and bubbly.


Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 430
Fat: 23g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 840mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 6g
Protein: 25g

Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you can't find ricotta di fuscella, regular ricotta cheese can be used instead.
- Any type of shredded cheese can be used in place of mozzarella cheese.
- Any type of grated cheese can be used in place of parmesan cheese.

Variations:
- Add spinach or kale to the mushroom mixture for added nutrition.
- Use ground beef or turkey instead of mushrooms for a meaty lasagna.
- Add roasted red peppers or sun-dried tomatoes for a pop of color and flavor.

Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become mushy.
- Don't skip the egg in the ricotta mixture, it helps bind everything together.
- Let the lasagna rest for 10-15 minutes before slicing and serving to allow it to set.

Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place a slice 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 fresh herbs on top.

Garnishes:
- Fresh basil or parsley can be used as a garnish.

Pairings:
- Serve with a side salad or garlic bread.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of milk to the ricotta mixture.
- If the lasagna is too watery, make sure to drain the mushrooms well and pat them dry before sautéing.

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.

Flavor profiles:
- Savory, cheesy, and earthy.

Serving suggestions:
- Serve the lasagna hot and bubbly, straight out of the oven.

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Region: Italian

Taste: Savory, Rich, Creamy, Earthy, Cheesy, Umami