Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound of Strachitunt cheese, shredded
- 1 pound of fresh spinach, chopped
- 2 cups of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
- 1/2 cup of mozzarella cheese, shredded
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon
- Colander
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 mixing bowl, combine the Strachitunt cheese, ricotta cheese, Parmesan cheese, salt, and black pepper. Mix well.
4. In another mixing bowl, combine the chopped spinach and marinara sauce. Mix well.
5. Spread a thin layer of the spinach mixture on the bottom of the baking dish.
6. Place 3 lasagna noodles on top of the spinach mixture.
7. Spread half of the cheese mixture on top of the lasagna noodles.
8. Repeat the layers, starting with the spinach mixture, then lasagna noodles, and then the cheese mixture.
9. Top the lasagna with the remaining spinach mixture.
10. Sprinkle the shredded mozzarella cheese on top of the lasagna.
11. Cover the baking dish with foil.
12. Bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. 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: 450
Fat: 22g
Saturated Fat: 13g
Cholesterol: 80mg
Sodium: 900mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 5g
Protein: 28g
Substitutions for ingredients:
- Strachitunt cheese can be substituted with Gorgonzola or Roquefort cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version.
- Use a different type of cheese, such as fontina or provolone, instead of mozzarella.
Tips and tricks:
- Make sure to drain the spinach well to prevent the lasagna from becoming too watery.
- You can make the lasagna ahead of time and refrigerate it until ready to bake.
- Leftover lasagna can be frozen for up to 3 months.
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 side salad and garlic bread.
Garnishes:
Garnish the lasagna with fresh parsley or basil.
Pairings:
Pair the lasagna with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve the lasagna with a side salad and garlic bread.
Troubleshooting advice:
- If the lasagna is too watery, make sure to drain the spinach well and use a thicker marinara sauce.
- If the lasagna is too dry, add more marinara sauce or a little bit of milk to the cheese mixture.
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 the Middle Ages. It is typically made with layers of pasta, cheese, and meat or vegetables.
Flavor profiles:
This lasagna is rich and creamy with a tangy and salty flavor from the Strachitunt cheese.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: Italian