Ingredients with Measurements:
- 12 lasagna noodles
- 2 medium zucchinis, sliced thinly
- 2 cups Toma cheese, shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 2 cups marinara sauce
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
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 ricotta cheese, Parmesan cheese, egg, and chopped basil. 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.
6. Spread a layer of the ricotta cheese mixture on top of the noodles.
7. Add a layer of sliced zucchinis on top of the ricotta cheese mixture.
8. Sprinkle a layer of shredded Toma cheese on top of the zucchinis.
9. Repeat the layers of noodles, ricotta cheese mixture, zucchinis, and Toma cheese until all ingredients are used up.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. 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 per serving: 390
Fat per serving: 19g
Carbohydrates per serving: 30g
Protein per serving: 23g
Substitutions for ingredients:
- Toma cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with any other type of tomato-based sauce.
Variations:
- Add cooked ground beef or Italian sausage to the lasagna for a meatier version.
- Use sliced eggplant instead of zucchinis for a different flavor.
- Add chopped spinach or kale to the ricotta cheese mixture for added nutrients.
Tips and tricks:
- Make sure to slice the zucchinis thinly so they cook evenly.
- Use no-boil lasagna noodles to save time.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
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 basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, green beans
Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of water to the dish before baking.
- If the lasagna is too watery, make sure to drain the zucchinis well before using them in the recipe.
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.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the lasagna hot with a side of garlic bread and a Caesar salad.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Cheesy, Comforting, Herby