Ingredients with Measurements:
- 1 pound Toma di Pragelato cheese, grated
- 2 medium zucchinis, sliced thinly
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned.
4. Gradually whisk in milk, salt, and black pepper. Cook, whisking constantly, until mixture thickens, about 5-7 minutes.
5. Remove from heat and stir in grated Toma di Pragelato cheese until melted and smooth.
6. In a separate bowl, mix together sliced zucchinis, chopped basil, parsley, and oregano.
7. Spread a thin layer of cheese sauce on the bottom of the baking dish. Arrange 3 lasagna noodles on top.
8. Spread a layer of zucchini mixture on top of the noodles, then spoon some cheese sauce over it. Repeat layers until all ingredients are used up, ending with a layer of cheese sauce.
9. Sprinkle grated Parmesan cheese on top.
10. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
11. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 36g
Protein: 23g
Sodium: 560mg
Sugar: 8g
Substitutions for ingredients:
- Toma di Pragelato cheese can be substituted with any other semi-soft cheese such as fontina or gouda.
- Zucchinis can be substituted with eggplant or yellow squash.
- Whole milk can be substituted with skim milk or almond milk.
Variations:
- Add cooked ground beef or sausage to the zucchini mixture for a meatier lasagna.
- Use gluten-free lasagna noodles for a gluten-free version.
- Add roasted red peppers or sun-dried tomatoes to the zucchini mixture for added flavor.
Tips and tricks:
- Make sure to slice the zucchinis thinly so that they cook evenly.
- Use a whisk to ensure that the cheese sauce is smooth and free of lumps.
- Let the lasagna cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover lasagna in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve lasagna on a large platter and garnish with fresh herbs.
Garnishes:
Fresh basil, parsley, or oregano.
Pairings:
- Serve with a side salad of mixed greens and balsamic vinaigrette.
- Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too watery, make sure to drain excess liquid from the zucchini mixture before layering.
Food safety advice:
- Make sure to cook lasagna noodles until al dente to ensure they are fully cooked.
- Store leftover lasagna in the refrigerator within 2 hours of cooking.
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, and savory with a hint of fresh herbs.
Serving suggestions:
Serve lasagna hot with a side salad and a glass of red wine.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Creamy, Comforting