Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 cup of Sbrinz cheese, grated
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of Parmesan cheese, grated
- 2 cups of tomato sauce
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent.
4. Add the sliced mushrooms and cook until they release their liquid and are tender. Season with salt and pepper to taste.
5. Add the tomato sauce, dried basil, and dried oregano to the skillet. Stir to combine and let simmer for 5 minutes.
6. In a separate bowl, mix together the grated Sbrinz cheese, shredded mozzarella cheese, and grated Parmesan cheese.
7. Spread a layer of the mushroom and tomato sauce mixture on the bottom of the baking dish.
8. Place a layer of cooked lasagna noodles on top of the sauce.
9. Spread a layer of the cheese mixture on top of the noodles.
10. Repeat layers of sauce, noodles, and cheese until all ingredients are used up, ending with a layer of cheese on top.
11. Cover the baking dish with aluminum 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.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 40g
- Protein: 24g
Substitutions for ingredients:
- Any type of cheese can be substituted for Sbrinz cheese.
- Any type of mushroom can be used in place of sliced mushrooms.
Variations:
- Add cooked ground beef or sausage to the mushroom and tomato sauce mixture for a meaty lasagna.
- Add spinach or kale to the cheese mixture for a vegetable-packed lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft and mushy in the oven.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual portions in the microwave or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish with fresh parsley or basil.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce to the mushroom mixture.
- If the lasagna is too watery, let it bake uncovered for an additional 10-15 minutes.
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:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- Savory, cheesy, and slightly tangy.
Serving suggestions:
- Serve hot and enjoy!
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Region: Italian