Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Robiola d'Alba cheese, sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup truffle oil
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making cream sauce
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a saucepan over medium heat, combine heavy cream and truffle oil. Bring to a simmer and stir until well combined.
4. In a 9x13 inch baking dish, spread a thin layer of the cream sauce on the bottom.
5. Layer 4 lasagna noodles on top of the cream sauce.
6. Add a layer of sliced Robiola d'Alba cheese on top of the noodles.
7. Sprinkle grated Parmesan cheese on top of the Robiola d'Alba cheese.
8. Repeat layers of noodles, Robiola d'Alba cheese, and Parmesan cheese until all ingredients are used up.
9. Pour the remaining cream sauce over the top layer of noodles.
10. Sprinkle chopped parsley on top of the cream sauce.
11. Cover the dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
13. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 25g
Protein: 18g
Sodium: 400mg
Substitutions for ingredients:
- Robiola d'Alba cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Truffle oil can be substituted with olive oil or butter.
- Parsley can be substituted with any fresh herb such as basil or thyme.
Variations:
- Add sliced mushrooms or spinach to the layers for extra flavor and nutrition.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add cooked ground beef or sausage for a meaty version.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente to prevent them from becoming too mushy in the oven.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set and make it easier to cut.
- Use a sharp knife to cut the lasagna into portions.
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 a sprinkle of chopped parsley on top.
Garnishes:
- Garnish with shaved Parmesan cheese and a drizzle of truffle oil.
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 cream sauce or a splash of milk before baking.
- If the lasagna is too wet, bake uncovered for an additional 5-10 minutes to evaporate excess liquid.
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:
- Robiola d'Alba is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's, sheep's, and goat's milk.
Flavor profiles:
- Creamy, earthy, and truffle-infused.
Serving suggestions:
- Serve as a main dish for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Rich, Creamy, Savory, Cheesy, Truffle, Truffle-Infused