Ingredients with Measurements:
- 12 lasagna noodles
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowls
- Wooden spoon
- Chef's knife
- Cutting board
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 large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the crushed tomatoes, diced tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes. Stir well and bring to a simmer. Reduce heat to low and let the sauce simmer for 15-20 minutes.
5. In a mixing bowl, combine the chopped spinach, ricotta cheese, egg, and grated Parmesan cheese. Mix well.
6. Spread a thin layer of tomato sauce on the bottom of the baking dish. Place a layer of lasagna noodles on top, followed by a layer of the spinach and ricotta mixture. Sprinkle with shredded mozzarella cheese. Repeat layers until all ingredients are used up, ending with a layer of tomato sauce and shredded mozzarella cheese on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. 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:
8 servings
Nutritional information:
Calories per serving: 445
Fat: 21g
Carbohydrates: 38g
Protein: 26g
Sodium: 740mg
Sugar: 9g
Fiber: 4g
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- You can substitute cottage cheese for the ricotta cheese.
- Any type of shredded cheese can be used in place of mozzarella cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Use roasted vegetables like zucchini, eggplant, or bell peppers instead of spinach.
- Substitute the lasagna noodles with gluten-free or whole wheat noodles.
Tips and tricks:
- To prevent the lasagna noodles from sticking together, add a tablespoon of olive oil to the boiling water before adding the noodles.
- Make sure to cover the lasagna with aluminum foil while baking to prevent the cheese from burning.
- Let the lasagna cool for a few minutes before slicing 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 the lasagna, preheat the oven to 350°F. Cover the lasagna with aluminum foil and bake for 20-25 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a side salad and garlic bread.
Garnishes:
- Sprinkle chopped fresh basil or parsley on top of the lasagna before serving.
Pairings:
- Serve the lasagna with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too watery, let it cool for a few minutes before slicing. This will allow the sauce to thicken.
Food safety advice:
- Make sure to cook the lasagna until the internal temperature reaches 165°F to prevent foodborne illness.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, sauce, and cheese.
Flavor profiles:
- The tomato sauce is rich and savory, while the spinach and ricotta mixture adds a creamy and slightly sweet flavor. The mozzarella cheese is melted and gooey, adding a mild and slightly salty flavor.
Serving suggestions:
- Serve the lasagna hot and bubbly, straight out of the oven.
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Region: Italian