Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Testùn cheese, grated
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon or spatula
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 ricotta cheese, Parmesan cheese, mozzarella cheese, chopped artichoke hearts, grated Testùn cheese, parsley, basil, garlic, salt, and black pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Place 3 lasagna noodles on top of the sauce.
6. Spread 1/3 of the cheese mixture on top of the noodles.
7. Repeat layers of sauce, noodles, and cheese mixture until all ingredients are used up, ending with a layer of cheese mixture on top.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the lasagna cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 36g
Protein: 27g
Sodium: 930mg
Sugar: 7g
Substitutions for ingredients:
- Instead of Testùn cheese, you can use any hard, nutty cheese such as Parmesan or Pecorino Romano.
- If you don't have fresh parsley or basil, you can use dried herbs instead.
- You can use any type of pasta sauce instead of marinara sauce.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty lasagna.
- Use spinach instead of artichoke hearts for a vegetarian option.
- Substitute the lasagna noodles with zucchini slices for a low-carb version.
Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid excess moisture in the lasagna.
- Let the lasagna cool for a few minutes before slicing to make it easier to cut.
- 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 with a sprinkle of chopped parsley or basil on top.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Garlic bread, Caesar salad, or a glass of red wine.
Suggested side dishes:
Roasted vegetables, steamed broccoli, or a side of garlic mashed potatoes.
Troubleshooting advice:
- If the lasagna is too dry, add a little more marinara sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, make sure to drain the artichoke hearts well and pat them dry with a paper towel before chopping.
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. It is typically made with layers of pasta, cheese, and tomato sauce, although there are many variations.
Flavor profiles:
Creamy, cheesy, and savory with a hint of garlic and herbs.
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a green salad for a complete meal.
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Region: Italian