Ingredients with Measurements:
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can diced tomatoes (14.5 ounces)
- 1 can tomato sauce (15 ounces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
4. Add mushrooms and cook until they release their liquid and start to brown.
5. Stir in diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes.
6. In a separate bowl, mix together ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese.
7. Spread a thin layer of tomato sauce on the bottom of the baking dish.
8. Layer noodles, cheese mixture, and tomato sauce in the baking dish, repeating until all ingredients are used up.
9. Top with remaining mozzarella cheese.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 25 minutes or until cheese is melted and bubbly.
12. Let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 38g
Protein: 24g
Sodium: 700mg
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- You can substitute cottage cheese for the ricotta cheese.
- You can use any type of shredded cheese you prefer.
Variations:
- Add cooked ground beef or sausage to the tomato sauce for a meaty lasagna.
- Add spinach or kale to the cheese mixture for a healthier option.
- Use a combination of different cheeses for a more complex flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become mushy in the oven.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.
- You can make the lasagna ahead of time and refrigerate or freeze it until ready to bake.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months.
Reheating instructions:
- To reheat, place the lasagna in a preheated 350°F oven for 20-30 minutes or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a side salad and garlic bread.
- Garnish with fresh basil leaves or chopped parsley.
Garnishes:
- Fresh basil leaves
- Chopped parsley
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a little bit of water to the tomato sauce.
- If the lasagna is too watery, make sure to drain the canned tomatoes before adding them to the skillet.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.
- The word "lasagna" comes from the Greek word "lasanon," which means "chamber pot."
- Lasagna was originally made with layers of pasta, cheese, and sauce, and was often served at special occasions.
Flavor profiles:
- The tomato sauce is savory and slightly sweet, with hints of basil and oregano.
- The cheese mixture is creamy and rich, with a nutty flavor from the Parmesan cheese.
- The mushrooms add a meaty texture and earthy flavor to the dish.
Serving suggestions:
- Serve the lasagna hot with a side salad and garlic bread.
- Pair with a glass of red wine for a complete meal.
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Region: Italian