Ingredients with Measurements:
- 1 pound of sopressa, thinly sliced
- 3 medium zucchinis, sliced lengthwise
- 1 pound of lasagna noodles
- 1 cup of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 cups of shredded mozzarella cheese
- 1 can of tomato sauce
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, 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 sliced zucchini and cook until tender, about 5 minutes. Set aside.
4. In a bowl, mix together the ricotta cheese, Parmesan cheese, salt, and black pepper.
5. To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of the baking dish. Add a layer of lasagna noodles, followed by a layer of sopressa, zucchini, and the cheese mixture. Repeat the layers until all the ingredients are used up, ending with a layer of cheese.
6. Sprinkle the shredded mozzarella cheese on top of the lasagna.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 23g
Substitutions for ingredients:
- Sopressa can be substituted with any cured meat, such as salami or prosciutto.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Zucchini can be substituted with eggplant or yellow squash.
Variations:
- Add spinach or kale to the cheese mixture for added nutrition.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms to the zucchini layer for extra flavor.
Tips and tricks:
- Use a mandoline slicer to slice the zucchini evenly.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lasagna, cover it with aluminum foil and bake in a preheated oven at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- 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, let it cool for a few minutes before serving to allow the layers to set.
Food safety advice:
- Make sure to cook the lasagna noodles and zucchini thoroughly to avoid any foodborne illnesses.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor profiles:
The sopressa and zucchini lasagna is savory and cheesy, with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread for a complete meal.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting