Ingredients with Measurements:
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 10 ounces spinach, chopped
- 15 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking vegetables
- Mixing bowl for ricotta mixture
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
4. Add mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
5. Add chopped spinach and cook until wilted, about 3 minutes. Remove from heat and set aside.
6. In a mixing bowl, combine ricotta cheese, egg, salt, and pepper.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish.
8. Place 3 lasagna noodles on top of the sauce.
9. Spread half of the ricotta mixture on top of the noodles.
10. Spoon half of the vegetable mixture on top of the ricotta mixture.
11. Sprinkle 1 cup of shredded mozzarella cheese on top of the vegetables.
12. Repeat layers with 3 more lasagna noodles, remaining ricotta mixture, remaining vegetable mixture, and 1 cup of shredded mozzarella cheese.
13. Top with remaining 3 lasagna noodles and remaining marinara sauce.
14. Sprinkle with remaining 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
15. Cover with foil and bake for 25 minutes.
16. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 410
Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 900mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of marinara sauce, you can use tomato sauce or homemade tomato puree.
- Instead of mozzarella cheese, you can use provolone or cheddar cheese.
Variations:
- Add ground beef or Italian sausage to the vegetable mixture for a meaty lasagna.
- Use kale or Swiss chard instead of spinach.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a mandoline or sharp knife to slice the mushrooms evenly.
- Squeeze out any excess liquid from the spinach before adding it to the vegetable mixture.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual portions in the microwave or oven until heated through.
Presentation ideas:
- Serve with a side salad and garlic bread for a complete meal.
- Garnish with chopped fresh parsley or basil.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Side salad
- Garlic bread
- Red wine
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too watery, make sure to drain the vegetables well and use a thicker marinara sauce.
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 comforting.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor.
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Region: Italian