Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of sow-thistle, washed and chopped
- 1 pound of spinach, washed and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 cups of shredded mozzarella cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Skillet
- Baking dish (9x13 inches)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
4. Add the sow-thistle and spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
5. In a mixing bowl, combine the ricotta cheese and Parmesan cheese.
6. Spread a thin layer of the ricotta cheese mixture on the bottom of the baking dish.
7. Place a layer of cooked lasagna noodles on top of the cheese mixture.
8. Add a layer of the sow-thistle and spinach mixture on top of the noodles.
9. Sprinkle a layer of shredded mozzarella cheese on top of the vegetables.
10. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
11. Cover the baking dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 430
Fat per serving: 23g
Carbohydrates per serving: 31g
Protein per serving: 26g
Substitutions for ingredients:
- Sow-thistle can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add cooked ground beef or Italian sausage to the sow-thistle and spinach mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version of the recipe.
- Add sliced mushrooms to the sow-thistle and spinach mixture for an extra burst of flavor.
Tips and tricks:
- Be sure to drain the lasagna noodles well before assembling the lasagna to prevent excess moisture.
- Use fresh spinach and sow-thistle for the best flavor and texture.
- Let the lasagna cool for 10-15 minutes before serving to allow the layers to set.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover lasagna in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh chopped herbs on top.
Garnishes:
- Fresh chopped herbs, such as parsley or basil.
Pairings:
- Serve 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 a little bit of tomato sauce or water to the layers before baking.
- If the lasagna is too watery, try draining the vegetables more thoroughly before assembling the lasagna.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- 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.
Flavor profiles:
- The lasagna has a savory and slightly bitter flavor from the sow-thistle and spinach, balanced by the creamy ricotta and Parmesan cheeses.
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread for a complete meal.
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