Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Robiola Bresciana cheese, crumbled
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 2 cups tomato sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- 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 mixing bowl, combine the Robiola Bresciana cheese, Parmesan cheese, parsley, and basil. Mix well.
4. In another mixing bowl, whisk together the tomato sauce and heavy cream. Season with salt and pepper to taste.
5. Spread a thin layer of the tomato sauce mixture on the bottom of the baking dish.
6. Place three lasagna noodles on top of the sauce.
7. Spread a layer of the cheese mixture on top of the noodles.
8. Repeat layers of sauce, noodles, and cheese mixture until all ingredients are used up, ending with a layer of cheese mixture on top.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
11. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 30g
Protein: 21g
Substitutions for ingredients:
- Robiola Bresciana cheese can be substituted with any soft cheese, such as ricotta or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add cooked ground beef or sausage to the tomato sauce mixture for a meaty lasagna.
- Add sautéed mushrooms or spinach to the cheese mixture for a vegetarian lasagna.
- Use different types of cheese, such as mozzarella or fontina, for a different 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.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or cream to the mixture.
- If the lasagna is too watery, let it bake for a few more minutes uncovered to evaporate some of the liquid.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Robiola Bresciana cheese is a soft cheese from the Lombardy region of Italy. It is made from a blend of cow's, goat's, and sheep's milk.
Flavor profiles:
Robiola Bresciana cheese has a mild, tangy flavor with a creamy texture.
Serving suggestions:
Serve the lasagna with a glass of red wine, such as Chianti or Sangiovese.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Cheesy, Rich, Comforting