Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups Sirene cheese, crumbled
- 2 cups tomato sauce
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms and onions
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
4. Add sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 10 minutes.
5. In a mixing bowl, combine Sirene cheese, heavy cream, dried basil, dried oregano, salt, and black pepper.
6. Spread a thin layer of tomato sauce on the bottom of the baking dish.
7. Arrange 3 lasagna noodles on top of the sauce.
8. Spread half of the mushroom mixture over the noodles.
9. Spoon half of the Sirene cheese mixture over the mushrooms.
10. Repeat layers of noodles, mushrooms, and Sirene cheese mixture.
11. Top with a final layer of noodles and remaining tomato sauce.
12. Sprinkle grated Parmesan cheese over the top.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 425
Fat: 25g
Carbohydrates: 33g
Protein: 17g
Sodium: 680mg
Sugar: 6g
Substitutions for ingredients:
- Sirene cheese can be substituted with feta cheese.
- Heavy cream can be substituted with half-and-half or milk.
- Tomato sauce can be substituted with marinara sauce or canned diced tomatoes.
Variations:
- Add cooked ground beef or Italian sausage to the mushroom mixture for a meaty lasagna.
- Use spinach instead of mushrooms for a vegetarian option.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles until they are al dente, or slightly firm, so they don't become mushy when baked.
- Use a mandoline or food processor to slice the mushrooms quickly and evenly.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the lasagna with foil and bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, chopped parsley, or grated Parmesan cheese.
Pairings:
Serve with a green salad and garlic bread for a complete meal.
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, or steamed broccoli.
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or cream to the Sirene cheese mixture.
- If the lasagna is too watery, reduce the amount of tomato sauce or cream in the Sirene cheese mixture.
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 ancient Rome. It is made with layers of pasta, sauce, and cheese, and can be customized with a variety of fillings.
Flavor profiles:
This lasagna has a rich and creamy flavor from the Sirene cheese and heavy cream, balanced by the earthy and savory taste of mushrooms and tomato sauce.
Serving suggestions:
Serve this lasagna with a glass of red wine and a side salad for a hearty and satisfying meal.
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