Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound Robiola di Cocconato cheese, crumbled
- 2 cups tomato sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for heating tomato sauce and cream
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 saucepan, heat the tomato sauce and heavy cream over medium heat until warmed through.
4. In a large bowl, mix together the crumbled Robiola di Cocconato cheese, grated Parmesan cheese, and chopped basil.
5. To assemble the lasagna, spread a thin layer of the tomato cream sauce on the bottom of the baking dish.
6. Add a layer of cooked 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 in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 30g
Protein: 19g
Sodium: 650mg
Substitutions for ingredients:
- Robiola di Cocconato cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Tomato sauce can be substituted with marinara sauce or any other tomato-based pasta sauce.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Add sautéed mushrooms or spinach to the cheese mixture for a vegetarian lasagna.
- Use gluten-free lasagna noodles for a gluten-free version of the recipe.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become too mushy when baked.
- Let the lasagna cool for a few minutes before slicing to allow the cheese to set and prevent the layers from falling apart.
- 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 an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat leftover lasagna, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through. Alternatively, reheat in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Garnish with additional grated Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad and a glass of red wine.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato cream sauce to each layer.
- If the lasagna is too watery, use less tomato cream sauce or let it bake uncovered for a few extra minutes to evaporate excess liquid.
Food safety advice:
- Be 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 to prevent bacterial growth.
Food history:
Robiola di Cocconato is a soft, creamy cheese made in the Piedmont region of Italy. It is traditionally made from a blend of cow's, sheep's, and goat's milk.
Flavor profiles:
Robiola di Cocconato has a mild, tangy flavor with a creamy texture. It pairs well with tomato-based sauces and fresh herbs.
Serving suggestions:
Serve the lasagna hot with a side salad and a glass of red wine.
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