Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 4 large tomatoes, sliced into 1/4 inch rounds
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound lasagna noodles
- 1 pound ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- 1 jar (24 ounces) marinara sauce
Special equipment needed:
- Large baking sheet
- 9x13 inch baking dish
- Large pot for boiling noodles
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant and tomato slices on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the vegetables in the oven for 20-25 minutes, until they are tender and slightly browned.
4. While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, basil, parsley, garlic, and egg.
6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
7. Arrange a layer of lasagna noodles on top of the sauce.
8. Spread a layer of the cheese mixture on top of the noodles.
9. Arrange a layer of roasted eggplant and tomato slices on top of the cheese mixture.
10. Repeat layers of noodles, cheese mixture, and roasted vegetables until all ingredients are used up.
11. Top the lasagna with a final layer of marinara sauce.
12. Cover the baking dish with aluminum foil and bake in the oven for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 400°F
Serving size:
8-10 servings
Nutritional information:
Calories: 482
Fat: 26g
Carbohydrates: 40g
Protein: 23g
Sodium: 1024mg
Sugar: 8g
Fiber: 7g
Substitutions for ingredients:
- Zucchini or yellow squash can be substituted for eggplant
- Fresh or canned diced tomatoes can be substituted for sliced tomatoes
- Cottage cheese can be substituted for ricotta cheese
- Any type of shredded cheese can be substituted for mozzarella cheese
- Any type of fresh herbs can be used in place of basil and parsley
Variations:
- Add ground beef or sausage to the marinara sauce for a meaty lasagna
- Use gluten-free or whole wheat lasagna noodles for a healthier option
- Add sliced mushrooms or bell peppers to the roasted vegetables for extra flavor
- Use a different type of cheese, such as goat cheese or feta, for a unique twist
Tips and tricks:
- To prevent the lasagna from sticking to the foil, spray the underside of the foil with cooking spray before covering the dish.
- Let the lasagna cool for 10-15 minutes before slicing and serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
- Lasagna can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven at 350°F for 20-30 minutes.
Reheating instructions:
- To reheat individual servings, microwave for 1-2 minutes or until heated through.
- To reheat the entire lasagna, cover with foil and bake in the oven at 350°F for 20-30 minutes.
Presentation ideas:
- Serve the lasagna on a large platter with fresh basil leaves and grated Parmesan cheese sprinkled on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine, such as Chianti or Cabernet Sauvignon
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a can of diced tomatoes to the cheese mixture.
- If the lasagna is too watery, drain the roasted vegetables before layering them in the dish.
Food safety advice:
- Make sure the lasagna reaches an internal temperature of 165°F before serving to ensure 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, with layers of pasta, cheese, and tomato sauce, originated in Naples in the 18th century.
Flavor profiles:
- Savory, cheesy, and slightly sweet from the roasted vegetables.
Serving suggestions:
- Serve the lasagna with a side salad and garlic bread for a complete meal.
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Region: Italian