Italian > Lasagnas

Trugole and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Trugole cheese, grated
- 2 cups mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 cups tomato sauce

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing mushrooms

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 onion and garlic and sauté until softened.

4. Add mushrooms, thyme, oregano, salt, and pepper. Cook until mushrooms are tender and any liquid has evaporated.

5. In a separate bowl, mix together Trugole cheese, mozzarella cheese, and Parmesan cheese.

6. Spread a thin layer of tomato sauce on the bottom of the baking dish.

7. Layer lasagna noodles on top of the sauce.

8. Spread a layer of the mushroom mixture on top of the noodles.

9. Sprinkle a layer of the cheese mixture on top of the mushrooms.

10. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.

11. Cover the dish with foil and bake for 30 minutes.

12. Remove the foil and bake for an additional 15 minutes or until cheese is melted and bubbly.


- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8 servings

Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 38g
- Protein: 23g
- Fiber: 4g

Substitutions for ingredients:
- Trugole cheese can be substituted with Fontina cheese.
- Mozzarella cheese can be substituted with provolone cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.

Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty lasagna.
- Use spinach instead of mushrooms for a vegetarian option.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.

Tips and tricks:
- Be sure to cook the lasagna noodles until they are al dente, or slightly firm, so they don't become mushy in the oven.
- Use a mandoline or sharp knife to slice the mushrooms evenly.
- Let the lasagna cool for a few minutes before slicing to make it easier to serve.

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

Reheating instructions:
- Reheat individual portions in the microwave or in the oven at 350°F for 10-15 minutes.

Presentation ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.

Garnishes:
- Fresh parsley or basil

Pairings:
- Serve with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the lasagna is too dry, add more tomato sauce or a little bit of water to the layers.

Food safety advice:
- Be 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. It is typically made with layers of pasta, cheese, and tomato sauce.

Flavor profiles:
- Creamy, cheesy, savory, and slightly tangy from the tomato sauce.

Serving suggestions:
- Serve hot and enjoy with a glass of red wine.

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Region: Italian

Taste: Savory, Rich, Creamy, Cheesy, Earthy, Umami