Ingredients with Measurements:
- 12 lasagna noodles
- 1 cup sun-dried tomatoes, chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound Robiola cheese, crumbled
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- 9x13 inch baking dish
- Skillet for sautéing onions and garlic
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
4. In a bowl, mix together Robiola cheese, ricotta cheese, Parmesan cheese, basil, salt, and pepper.
5. In the baking dish, layer 3 lasagna noodles, then spread half of the cheese mixture over the noodles.
6. Add a layer of sun-dried tomatoes, then repeat with another layer of noodles and cheese mixture.
7. Add a final layer of noodles and top with remaining sun-dried tomatoes.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
10. Let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 440
Fat: 25g
Carbohydrates: 33g
Protein: 22g
Sodium: 590mg
Substitutions for ingredients:
- Robiola cheese can be substituted with goat cheese or feta cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty lasagna.
- Use spinach or kale instead of sun-dried tomatoes for a vegetarian lasagna.
- Add a layer of sliced mushrooms for an earthy flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a mandoline to slice the onions and garlic thinly for even cooking.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a green salad dressed with balsamic vinaigrette.
- Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add a little bit of tomato sauce or pasta water to the cheese mixture.
- If the lasagna is too watery, make sure to drain the sun-dried tomatoes well before using them.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
Creamy, tangy, and slightly sweet.
Serving suggestions:
Serve hot with a side salad and a glass of red wine.
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Region: Italian