Italian > Lasagnas

Tometta and Zucchini Lasagna Recipe

Ingredients with Measurements:
- 9 lasagna noodles
- 2 medium zucchinis, sliced thinly
- 1 cup of Tometta cheese, grated
- 1 cup of mozzarella cheese, grated
- 1/2 cup of Parmesan cheese, grated
- 1/2 cup of ricotta cheese
- 1/2 cup of chopped fresh basil
- 1/2 cup of chopped fresh parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce

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 the package instructions. Drain and set aside.

3. In a mixing bowl, combine the Tometta cheese, mozzarella cheese, Parmesan cheese, ricotta cheese, chopped basil, chopped parsley, salt, and black pepper. Mix well.

4. Spread a thin layer of marinara sauce on the bottom of the baking dish.

5. Place three cooked lasagna noodles on top of the sauce.

6. Add a layer of sliced zucchini on top of the noodles.

7. Spread a layer of the cheese mixture on top of the zucchini.

8. Repeat the layers until all ingredients are used up, ending with a layer of cheese mixture.

9. Cover the baking dish with aluminum foil.

10. Bake for 30 minutes.

11. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

12. Let the lasagna cool for 5-10 minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Sodium: 800mg
Sugar: 10g

Substitutions for ingredients:
- Tometta cheese can be substituted with any other type of hard cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with any other type of pasta sauce.

Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty lasagna.
- Use eggplant instead of zucchini for a different flavor.
- Add sliced mushrooms to the cheese mixture for extra flavor.

Tips and Tricks:
- Make sure to slice the zucchini thinly to ensure even cooking.
- Use no-boil lasagna noodles to save time.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.

Storage Instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Preheat the oven to 350°F.
- Cover the lasagna with aluminum foil and bake for 20-25 minutes until heated through.

Presentation Ideas:
- Garnish the lasagna with fresh basil leaves or chopped parsley.

Garnishes:
- Fresh basil leaves
- Chopped parsley

Pairings:
- Garlic bread
- Caesar salad

Suggested Side Dishes:
- Roasted vegetables
- Steamed broccoli

Troubleshooting Advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of water 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.

Food History:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.

Flavor Profiles:
- Creamy, cheesy, and savory.

Serving Suggestions:
- Serve hot with garlic bread and a Caesar salad.

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Region: Italian

Taste: Savory, Rich, Cheesy, Herby, Tangy, Comforting