Ingredients with Measurements:
- 1 package of Scheggia pasta sheets
- 2 cups of tomato sauce
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1 cup of grated Parmesan cheese
- 2 cups of chopped mixed vegetables (such as zucchini, eggplant, bell peppers, and mushrooms)
- 1/4 cup of chopped fresh basil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling pasta
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the Scheggia pasta sheets according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, sauté the chopped mixed vegetables with minced garlic and olive oil until tender. Season with salt and pepper to taste.
4. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh basil, and salt and pepper to taste.
5. Spread a thin layer of tomato sauce on the bottom of the baking dish.
6. Arrange a layer of cooked Scheggia pasta sheets on top of the tomato sauce.
7. Spread a layer of the ricotta cheese mixture over the pasta sheets.
8. Add a layer of sautéed vegetables on top of the cheese mixture.
9. Sprinkle a layer of shredded mozzarella cheese over the vegetables.
10. Repeat the layers of pasta, cheese mixture, vegetables, and mozzarella cheese until all ingredients are used up.
11. Top the lasagna with a final layer of tomato sauce and shredded mozzarella cheese.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
14. 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
Total fat: 22g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 860mg
Total carbohydrates: 38g
Dietary fiber: 4g
Sugar: 7g
Protein: 25g
Substitutions for ingredients:
- Scheggia pasta sheets can be substituted with regular lasagna noodles or gluten-free lasagna noodles.
- Ricotta cheese can be substituted with cottage cheese or tofu ricotta for a vegan option.
- Shredded mozzarella cheese can be substituted with vegan mozzarella cheese or nutritional yeast for a vegan option.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add cooked ground beef or Italian sausage for a meaty version.
- Add spinach or kale for a green version.
- Use a different type of cheese, such as fontina or gouda, for a different flavor.
Tips and tricks:
- Make sure to cook the pasta sheets al dente so they don't become too soft and mushy in the lasagna.
- Spread the cheese mixture evenly over the pasta sheets to ensure every bite is cheesy and delicious.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes until heated through. Alternatively, place the lasagna in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh basil on top.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a splash of water to the layers.
- If the lasagna is too watery, make sure to drain the cooked vegetables before adding them to the layers.
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:
Lasagna is a traditional Italian dish that dates back to ancient Rome. The word "lasagna" originally referred to the pot in which the dish was cooked, but over time it came to refer to the dish itself. Today, lasagna is a popular comfort food around the world.
Flavor profiles:
This Scheggia and Vegetable Lasagna is savory, cheesy, and loaded with fresh vegetables. The tomato sauce adds a tangy sweetness to the dish, while the ricotta cheese and mozzarella cheese provide a creamy richness.
Serving suggestions:
Serve this Scheggia and Vegetable Lasagna as a main course for a family dinner or special occasion. It's also a great dish to bring to a potluck or dinner party.
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Region: Italian
Taste: Savory, Rich, Herby, Cheesy, Comforting