Ingredients with Measurements:
- 9 lasagna noodles
- 2 medium zucchinis, thinly sliced
- 1 cup Stracchino cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Mandoline slicer (optional)
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 Stracchino cheese, Parmesan cheese, basil, parsley, garlic, salt, and black pepper. Mix well.
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, slightly overlapping each other.
6. Add a layer of thinly sliced zucchinis on top of the noodles.
7. Spread a layer of the cheese mixture on top of the zucchinis.
8. Repeat the layers of noodles, zucchinis, and cheese mixture until all ingredients are used up.
9. Top the lasagna with a final layer of marinara sauce.
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 slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 28g
Protein: 16g
Sodium: 800mg
Sugar: 7g
Substitutions for ingredients:
- Stracchino cheese can be substituted with ricotta cheese or goat cheese.
- Zucchinis can be substituted with eggplants or bell peppers.
- Marinara sauce can be substituted with tomato sauce or homemade tomato puree.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add sliced mushrooms or spinach to the cheese mixture for added flavor and nutrition.
Tips and tricks:
- Use a mandoline slicer to thinly slice the zucchinis for even cooking.
- Let the lasagna cool for 10 minutes before slicing to allow the cheese to set.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Serve the lasagna with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or tomato sauce to the layers.
- If the lasagna is too watery, reduce the amount of marinara sauce or tomato sauce used.
Food safety advice:
- Always wash your hands before handling food.
- Make sure the lasagna is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator or freezer to prevent foodborne illness.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, cheese, and sauce, and is a staple in Italian cuisine.
Flavor profiles:
This Stracchino and Zucchini Lasagna is creamy, cheesy, and savory, with a hint of sweetness from the zucchinis. The marinara sauce adds a tangy and slightly acidic flavor to the dish.
Serving suggestions:
Serve the lasagna hot and fresh out of the oven for the best flavor and texture.
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Region: Italian