Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound Robiola delle Langhe cheese, crumbled
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup dry red wine
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sauce
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 skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the crushed tomatoes and red wine to the skillet and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. In a bowl, mix together the Robiola delle Langhe cheese, heavy cream, Parmesan cheese, parsley, salt, pepper, and nutmeg.
6. Spread a thin layer of the tomato sauce on the bottom of the baking dish.
7. Place 3 lasagna noodles on top of the sauce.
8. Spread 1/3 of the cheese mixture over the noodles.
9. Repeat layers of sauce, noodles, and cheese mixture two more times.
10. Top with a final layer of sauce and sprinkle with additional Parmesan cheese.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 485
Fat: 32g
Carbohydrates: 29g
Protein: 19g
Sodium: 710mg
Sugar: 7g
Substitutions for ingredients:
- Robiola delle Langhe cheese can be substituted with another soft cheese, such as Brie or Camembert.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dry red wine can be substituted with beef or vegetable broth.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Add sliced mushrooms or spinach to the cheese mixture for a vegetarian option.
- Use gluten-free lasagna noodles for a gluten-free option.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente, as they will continue to cook in the oven.
- Let the lasagna rest for 10-15 minutes before serving to allow the layers to set.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, preheat the oven to 350°F. Cover the lasagna with foil and bake for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad dressed with balsamic vinaigrette.
- Pair with a glass of red wine, such as Chianti or Barbera.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or cheese mixture.
- If the lasagna is too wet, bake for an additional 10-15 minutes uncovered.
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 or freezer promptly to prevent bacterial growth.
Food history:
Robiola delle Langhe is a soft 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, tangy, savory
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: Italian