Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of sliced mushrooms
- 2 cups of Turrialba cheese, shredded
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Medium saucepan for making the cheese sauce
- Skillet for sautéing mushrooms
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 skillet, sauté the sliced mushrooms until they are tender and browned. Set aside.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk, whisking constantly to prevent lumps. Cook the sauce until it thickens, about 5-7 minutes.
6. Add the salt, black pepper, and nutmeg to the sauce. Stir to combine.
7. Add the shredded Turrialba cheese to the sauce and stir until it is melted and smooth.
8. In the 9x13 inch baking dish, spread a thin layer of the cheese sauce on the bottom.
9. Place 4 lasagna noodles on top of the sauce.
10. Spread half of the sautéed mushrooms on top of the noodles.
11. Pour half of the remaining cheese sauce over the mushrooms.
12. Repeat the layers with 4 more lasagna noodles, the remaining mushrooms, and the remaining cheese sauce.
13. Top the lasagna with the grated Parmesan cheese.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 425
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 68mg
- Sodium: 561mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 7g
- Protein: 21g
Substitutions for ingredients:
- Turrialba cheese can be substituted with any other semi-hard cheese, such as cheddar or Gouda.
- Mushrooms can be substituted with any other vegetable, such as spinach or zucchini.
- Parmesan cheese can be substituted with any other hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add cooked ground beef or Italian sausage to the lasagna for a meaty version.
- Use a different type of cheese sauce, such as a classic béchamel or a tomato-based sauce.
- Add roasted red peppers or sun-dried tomatoes 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 or a sharp knife to slice the mushrooms thinly and evenly.
- To prevent the lasagna from sticking to the foil, spray the foil with cooking spray before covering the dish.
Storage instructions:
- Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the lasagna, cover it with foil and bake in a 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter, garnished with fresh herbs and grated Parmesan cheese.
Garnishes:
- Fresh parsley, basil, or oregano
- Grated Parmesan cheese
Pairings:
- Serve the lasagna with a green salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more cheese sauce or a can of diced tomatoes to the layers.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome. It is made with layers of pasta, cheese, and sauce, and can be customized with a variety of ingredients.
Flavor profiles:
- Creamy, cheesy, savory, earthy
Serving suggestions:
- Serve the lasagna hot, straight out of the oven.
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