Italian > Lasagnas

Torpil and Mushroom Lasagna Recipe

Ingredients with Measurements:
-1 package (9 ounces) no-boil lasagna noodles
-1 tablespoon olive oil
-1 onion, chopped
-2 cloves garlic, minced
-1 pound mushrooms, sliced
-1 teaspoon dried oregano
-1 teaspoon dried basil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/4 cup all-purpose flour
-2 cups vegetable broth
-1/2 cup dry white wine
-1/2 cup grated Parmesan cheese
-1/2 cup chopped fresh parsley
-1/2 cup chopped fresh basil
-1/2 cup chopped fresh torpil
-1/2 cup ricotta cheese
-1/2 cup shredded mozzarella cheese

Special Equipment Needed:
-9x13 inch baking dish
-Large skillet
-Large saucepan
-Whisk
-Spatula

Step-by-Step Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

3. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is tender. Add mushrooms, oregano, basil, salt, and pepper; cook and stir until mushrooms are tender.

4. In a large saucepan, whisk together flour and vegetable broth until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.

5. Stir in wine, Parmesan cheese, parsley, basil, torpil, ricotta cheese, and mozzarella cheese. Simmer for 5 minutes, stirring occasionally.

6. Spread 1/3 of the sauce in the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Spread 1/2 of the mushroom mixture over the noodles. Top with 1/3 of the sauce. Arrange another layer of noodles over the sauce. Spread the remaining mushroom mixture over the noodles. Top with remaining sauce.

7. Cover the baking dish with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil and bake an additional 15 minutes, or until top is golden brown.

Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375 degrees F (190 degrees C)
Serving Size: 8

Nutritional Information:
Calories: 250
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 590mg
Total Carbohydrates: 33g
Dietary Fiber: 4g
Sugars: 4g
Protein: 10g

Substitutions for Ingredients
-For the lasagna noodles, you can use gluten-free lasagna noodles or zucchini noodles.
-For the olive oil, you can use coconut oil or avocado oil.
-For the vegetable broth, you can use chicken broth or beef broth.
-For the dry white wine, you can use red wine or sherry.
-For the Parmesan cheese, you can use Romano cheese or Asiago cheese.
-For the ricotta cheese, you can use cottage cheese or Greek yogurt.

Variations:
-You can add cooked Italian sausage or ground beef to the mushroom mixture.
-You can add roasted red peppers or artichoke hearts to the mushroom mixture.
-You can use a different type of cheese, such as Gouda or Gruyere, in place of the mozzarella.

Tips and Tricks:
-Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
-If the sauce is too thick, you can add a little more vegetable broth or white wine to thin it out.
-If you want a creamier sauce, you can add a little heavy cream or half-and-half.

Storage Instructions:
-Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
-Lasagna can also be frozen for up to 3 months.

Reheating Instructions:
-To reheat, place lasagna in an oven-safe dish and cover with foil. Bake in a preheated 350 degree F (175 degree C) oven for 20 minutes or until heated through.

Presentation Ideas:
-Garnish with fresh parsley and grated Parmesan cheese.
-Serve with a side salad and garlic bread.

Garnishes:
-Fresh parsley
-Grated Parmesan cheese

Pairings:
-Pinot Grigio
-Chianti

Suggested Side Dishes:
-Garlic bread
-Green salad
-Roasted vegetables

Troubleshooting Advice:
-If the lasagna is too dry, you can add a little more vegetable broth or white wine to the sauce.

Food Safety Advice:
-Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
-Make sure to cook the mushroom mixture until all the liquid has evaporated.
-Make sure to store leftovers in an airtight container in the refrigerator for up to 3 days.

Food History:
Lasagna is believed to have originated in Italy in the 14th century. It is a traditional Italian dish made with layers of pasta, cheese, and sauce.

Flavor Profiles:
This lasagna has a savory flavor with hints of garlic, oregano, and basil. The mushrooms add a meaty texture and the torpil adds a subtle sweetness.

Serving Suggestions:
-Serve with a side salad and garlic bread.
-Serve with a glass of Pinot Grigio or Chianti.

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Region: Italian

Taste: Savory, Rich, Cheesy, Umami, Earthy