Ingredients with Measurements:
- 1 pound lasagna noodles
- 1 pound soppressata, sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon or spatula
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 mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, parsley, basil, garlic, salt, and black pepper.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Place a layer of cooked lasagna noodles on top of the sauce.
6. Spread a layer of the ricotta cheese mixture on top of the noodles.
7. Add a layer of soppressata slices on top of the ricotta cheese mixture.
8. Repeat layers of sauce, noodles, ricotta cheese mixture, and soppressata until all ingredients are used up, ending with a layer of sauce on top.
9. Sprinkle the remaining mozzarella and Parmesan cheese on top of the lasagna.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
12. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 32g
Saturated Fat: 16g
Cholesterol: 105mg
Sodium: 1690mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 7g
Protein: 36g
Substitutions for ingredients:
- You can use any type of cured meat instead of soppressata, such as salami or pepperoni.
- You can substitute the ricotta cheese with cottage cheese or mascarpone cheese.
- You can use any type of shredded cheese instead of mozzarella, such as cheddar or provolone.
Variations:
- Add sautéed mushrooms or spinach to the ricotta cheese mixture for extra flavor and nutrition.
- Use a different type of pasta, such as penne or rigatoni, instead of lasagna noodles.
- Add a layer of roasted vegetables, such as zucchini or eggplant, for a vegetarian version of the lasagna.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
- You can make the lasagna ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagna in the microwave or oven until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
- Garnish the lasagna with fresh basil leaves or a drizzle of olive oil.
Pairings:
- Serve the lasagna with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of water to the layers.
- If the lasagna is too watery, make sure to drain the noodles and soppressata slices well before layering.
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.
Flavor profiles:
- Savory, cheesy, and slightly spicy from the soppressata.
Serving suggestions:
- Serve the lasagna with a glass of red wine for a classic Italian pairing.
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Region: Italian