Ingredients with Measurements:
- 1 pound Scarlina pasta sheets
- 2 cups fresh spinach, chopped
- 1 pound ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling pasta
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook Scarlina pasta sheets for 8-10 minutes or until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
5. Place a layer of Scarlina pasta sheets on top of the sauce, slightly overlapping each other.
6. Spread half of the ricotta mixture over the pasta sheets.
7. Add a layer of chopped spinach on top of the ricotta mixture.
8. Sprinkle a layer of shredded mozzarella cheese on top of the spinach.
9. Repeat layers of pasta, ricotta mixture, spinach, and mozzarella cheese until all ingredients are used up.
10. Top the lasagna with a final layer of marinara sauce and shredded mozzarella cheese.
11. Cover the baking dish with aluminum 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:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 38g
Protein: 25g
Sodium: 800mg
Fiber: 3g
Substitutions for ingredients:
- Scarlina pasta sheets can be substituted with lasagna noodles.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with tomato sauce or spaghetti sauce.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty lasagna.
- Add sliced mushrooms or diced bell peppers to the spinach layer for extra flavor.
- Use a combination of different cheeses, such as fontina, provolone, or cheddar.
Tips and tricks:
- To prevent the lasagna from sticking to the baking dish, spray the dish with cooking spray before adding the first layer of sauce.
- Let the lasagna rest for 10-15 minutes before serving to allow the layers to set and make it easier to cut.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat lasagna, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter or individual plates.
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with a side salad of mixed greens and vinaigrette dressing.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as zucchini, eggplant, or bell peppers
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a few tablespoons of water to the ricotta mixture.
- If the lasagna is too watery, drain the spinach well and use less marinara sauce.
Food safety advice:
- Make sure to cook the Scarlina pasta sheets or lasagna noodles until al dente to prevent them from becoming too soft and mushy.
- Store leftover lasagna in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
- This Scarlina and Spinach Lasagna is savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
- Serve this lasagna as a main course for dinner or as a hearty lunch.
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