Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups sliced mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups Tilsit cheese, grated
- 2 cups mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 cups tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms and onions
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 skillet, heat the olive oil over medium-high heat. Add the onions and garlic and sauté for 2-3 minutes until fragrant.
4. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and become tender.
5. Add the tomato sauce, salt, black pepper, and red pepper flakes to the skillet and stir to combine.
6. In a separate bowl, mix together the grated Tilsit cheese, mozzarella cheese, and Parmesan cheese.
7. Spread a thin layer of the mushroom and tomato sauce mixture on the bottom of the baking dish.
8. Layer 4 lasagna noodles on top of the sauce.
9. Spread 1/3 of the cheese mixture on top of the noodles.
10. Repeat the layers of sauce, noodles, and cheese mixture two more times.
11. Top the lasagna with the remaining mushroom and tomato sauce mixture.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
14. Let the lasagna cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 30g
Carbohydrates: 42g
Protein: 28g
Sodium: 950mg
Substitutions for ingredients:
- Tilsit cheese can be substituted with Gouda or Swiss cheese.
- Mozzarella cheese can be substituted with provolone or fontina cheese.
- Parmesan cheese can be substituted with pecorino Romano or Asiago cheese.
- Fresh basil can be substituted with dried basil or parsley.
Variations:
- Add cooked ground beef or Italian sausage to the mushroom and tomato sauce mixture for a meaty lasagna.
- Use spinach or kale instead of mushrooms for a vegetarian lasagna.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente so they don't become too soft and mushy in the oven.
- Let the lasagna cool for a few minutes before slicing to allow the cheese to set.
- Leftover lasagna can be frozen for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the lasagna on a large platter with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves or grated Parmesan cheese.
Pairings:
Garlic bread and a green salad.
Suggested side dishes:
Roasted vegetables or a side of pasta salad.
Troubleshooting advice:
If the lasagna is too dry, add a little more tomato sauce or a splash of water to the mushroom and tomato sauce mixture.
Food safety advice:
Be 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.
Flavor profiles:
This lasagna has a rich and savory flavor from the combination of Tilsit cheese, mushrooms, and tomato sauce.
Serving suggestions:
Serve the lasagna with a glass of red wine for a complete meal.
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