Ingredients with Measurements:
- 12 lasagna noodles
- 1 pound sliced mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Toma Alpigiana cheese, shredded
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 tablespoons chopped fresh parsley
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking mushrooms
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add sliced mushrooms, salt, and black pepper. Cook until mushrooms are tender and browned, about 8-10 minutes. Set aside.
4. In a mixing bowl, combine shredded Toma Alpigiana cheese, ricotta cheese, grated Parmesan cheese, eggs, and chopped parsley. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
6. Place 3 lasagna noodles over the sauce.
7. Spread 1/3 of the cheese mixture over the noodles.
8. Spread 1/3 of the cooked mushrooms over the cheese mixture.
9. Repeat layers of sauce, noodles, cheese mixture, and mushrooms two more times.
10. Top with a final layer of marinara sauce and sprinkle with additional grated Parmesan cheese.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
13. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 430
Fat: 22g
Carbohydrates: 35g
Protein: 23g
Sodium: 780mg
Sugar: 7g
Substitutions for ingredients:
- Toma Alpigiana cheese can be substituted with any other semi-soft cheese such as Fontina or Gouda.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Marinara sauce can be substituted with any other tomato-based pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty lasagna.
- Substitute mushrooms with spinach or zucchini for a vegetarian option.
- Use gluten-free lasagna noodles for a gluten-free option.
Tips and tricks:
- Make sure to cook the lasagna noodles until al dente to prevent them from becoming too soft and mushy in the oven.
- Spread a thin layer of sauce on the bottom of the baking dish to prevent the lasagna from sticking.
- Let the lasagna cool for 10 minutes before serving to allow the cheese to set and make it easier to cut.
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 15-20 minutes or until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of red wine such as Chianti or Pinot Noir.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a splash of milk to the cheese mixture.
- If the lasagna is too watery, make sure to drain the cooked mushrooms well and pat them dry with a paper towel before adding them 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.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
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 tomato sauce.
Flavor profiles:
This lasagna has a rich and savory flavor from the combination of Toma Alpigiana cheese, mushrooms, and marinara sauce.
Serving suggestions:
Serve this lasagna as a main dish for a family dinner or special occasion.
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Region: Italian