Italian > Lasagnas

Rimu and Spinach Lasagna Recipe

Ingredients with Measurements:
- 1 package of lasagna noodles
- 2 cups of ricotta cheese
- 2 cups of chopped spinach
- 1 cup of grated parmesan cheese
- 1 cup of grated mozzarella cheese
- 1 cup of chopped Rimu mushrooms
- 1/2 cup of chopped onion
- 3 cloves of minced garlic
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 jar of marinara sauce (24 oz)

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

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Boil 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 chopped onion and minced garlic and sauté until fragrant.

4. Add the chopped Rimu mushrooms and cook until they release their moisture and become tender.

5. Add the chopped spinach and cook until wilted. Season with salt, black pepper, and nutmeg.

6. In a mixing bowl, combine the ricotta cheese, grated parmesan cheese, and half of the grated mozzarella cheese.

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

8. Arrange a layer of lasagna noodles on top of the sauce.

9. Spread a layer of the ricotta cheese mixture over the noodles.

10. Add a layer of the mushroom and spinach mixture on top of the cheese.

11. Repeat the layers of noodles, cheese, and vegetables until all ingredients are used up.

12. Top the lasagna with the remaining grated mozzarella cheese.

13. Cover the baking dish with foil and bake for 30 minutes.

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

15. Let the lasagna cool for 10 minutes before slicing and serving.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings

Nutritional information:
Calories: 388
Fat: 19g
Saturated Fat: 9g
Cholesterol: 53mg
Sodium: 1019mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 6g
Protein: 22g

Substitutions for ingredients:
- You can use any type of mushroom instead of Rimu mushrooms.
- You can use frozen spinach instead of fresh spinach.
- You can use cottage cheese instead of ricotta cheese.

Variations:
- Add cooked ground beef or Italian sausage to the mushroom and spinach mixture for a meaty lasagna.
- Use different types of cheese, such as fontina or gouda, for a different flavor.
- 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, as they will continue to cook in the oven.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- You can make the lasagna ahead of time and refrigerate it until ready to bake.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat leftover lasagna in the microwave or oven until heated through.

Presentation ideas:
- Serve the lasagna on a large platter with fresh herbs, such as basil or parsley, sprinkled on top.

Garnishes:
- Sprinkle extra grated parmesan cheese on top of the lasagna before serving.

Pairings:
- Serve the lasagna with a side salad and 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 cheese mixture.
- If the lasagna is too watery, make sure to drain the spinach and mushrooms well before adding them 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 ancient Rome.

Flavor profiles:
- This lasagna is savory, cheesy, and earthy, with a hint of nutmeg.

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

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