Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of tvorog (Russian-style cottage cheese)
- 2 cups of fresh spinach, chopped
- 1 cup of grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1 egg
- 1/2 cup of milk
- 1/4 cup of all-purpose flour
- 2 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Medium saucepan for making the sauce
- Mixing bowls
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
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 mixing bowl, combine the tvorog, spinach, Parmesan cheese, egg, salt, and pepper. Mix well.
4. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden brown.
6. Slowly pour in the milk while whisking constantly. Cook for 2-3 minutes until the sauce thickens.
7. Add the shredded mozzarella cheese to the saucepan and stir until melted.
8. Spread a thin layer of the cheese sauce on the bottom of the baking dish.
9. Place 3 lasagna noodles on top of the sauce.
10. Spread half of the tvorog and spinach mixture over the noodles.
11. Repeat the layers of sauce, noodles, and tvorog and spinach mixture.
12. Top with the remaining lasagna noodles and cheese sauce.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown and bubbly.
15. Let the lasagna cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Fat: 17g
Carbohydrates: 31g
Protein: 24g
Sodium: 580mg
Sugar: 3g
Substitutions for ingredients:
- Ricotta cheese can be used instead of tvorog.
- Frozen spinach can be used instead of fresh spinach.
- Gouda cheese can be used instead of mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the tvorog and spinach mixture for a meaty lasagna.
- Use roasted vegetables like zucchini, eggplant, or bell peppers instead of spinach.
- Add herbs like basil, oregano, or thyme to the cheese sauce for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft and mushy in the oven.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
To reheat the lasagna, preheat the oven to 350°F. Cover the lasagna with foil and bake for 20-25 minutes until heated through.
Presentation ideas:
Serve the lasagna on a large platter and garnish with fresh herbs like parsley or basil.
Garnishes:
Fresh herbs like parsley or basil.
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
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 crushed tomatoes.
Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover lasagna in the refrigerator or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is made with layers of pasta, cheese, and tomato sauce, and is often served as a main course.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
Serving suggestions:
Serve the lasagna hot with a side salad and garlic bread.
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Region: Russian