Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound Robiola della Valsassina cheese, sliced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special Equipment Needed:
- Large pot
- 9x13 inch baking dish
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the milk and cream, whisking constantly until the mixture is smooth and thickened.
5. Add the salt, pepper, and nutmeg. Whisk to combine.
6. Layer the lasagna noodles in the bottom of the baking dish.
7. Add a layer of Robiola della Valsassina cheese slices on top of the noodles.
8. Pour a layer of the cream sauce over the cheese.
9. Repeat the layers of noodles, cheese, and sauce until all ingredients are used up.
10. Sprinkle the grated Parmesan cheese over the top of the lasagna.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Let the lasagna cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 650
- Fat: 45g
- Carbohydrates: 40g
- Protein: 25g
- Sodium: 820mg
Substitutions for ingredients:
- Robiola della Valsassina cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked ground beef or Italian sausage to the lasagna for a meaty version.
- Add sautéed spinach or mushrooms for a vegetarian version.
- 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 serving to allow the cheese to set.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
Storage Instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover lasagna in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the lasagna in individual portions on plates.
- Garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the lasagna is too dry, add more cream or milk to the sauce.
- If the lasagna is too watery, let it cool for a few minutes to allow the cheese to set.
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 della Valsassina is a soft cheese that originates from the Lombardy region of Italy.
Flavor Profiles:
- Creamy
- Cheesy
- Savory
Serving Suggestions:
- Serve the lasagna with a glass of red wine, such as Chianti or Barbera.
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Region: Italian