Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb. fresh spinach, chopped
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (28 oz.) can crushed tomatoes
- 1/2 cup water
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking spinach and onion
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until onion is translucent.
4. Add chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
5. In a separate bowl, mix together ricotta cheese, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper.
6. In another bowl, mix together crushed tomatoes and water.
7. To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of the baking dish.
8. Place a layer of cooked lasagna noodles on top of the sauce.
9. Spread half of the ricotta cheese mixture on top of the noodles.
10. Add a layer of the cooked spinach and onion mixture on top of the ricotta cheese.
11. Sprinkle shredded mozzarella cheese on top of the spinach and onion layer.
12. Repeat layers until all ingredients are used, ending with a layer of shredded mozzarella cheese on top.
13. Cover the baking dish with aluminum foil and bake for 25 minutes.
14. Remove the aluminum foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 20g
Carbohydrates: 31g
Protein: 23g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese.
- Shredded mozzarella cheese can be substituted with any other type of shredded cheese.
Variations:
- Add cooked ground beef or Italian sausage to the tomato sauce for a meaty lasagna.
- Use roasted vegetables, such as zucchini or eggplant, instead of spinach for a vegetarian option.
- Add a layer of sliced mushrooms for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a mandoline slicer to slice the onion thinly and evenly.
- 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:
- To reheat, place a serving of lasagna on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Garnish with a sprinkle of grated Parmesan cheese and a few fresh basil leaves.
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or water to the mixture.
- If the lasagna is too wet, reduce the amount of tomato sauce or water in the 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 the Middle Ages.
Flavor profiles:
- This lasagna has a savory and cheesy flavor, with hints of basil and oregano.
Serving suggestions:
- Serve hot and enjoy with your favorite side dishes.
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Region: Italian