Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups fresh spinach
- 1 cup wood sorrel leaves
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Mixing bowl
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a food processor or blender, combine spinach, wood sorrel, ricotta cheese, Parmesan cheese, egg, salt, and black pepper. Pulse until smooth.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Place 3 lasagna noodles on top of the sauce.
6. Spread half of the spinach and wood sorrel mixture over the noodles.
7. Sprinkle 1 cup of shredded mozzarella cheese over the spinach mixture.
8. Repeat layers with 3 more lasagna noodles, remaining spinach mixture, and 1 cup of shredded mozzarella cheese.
9. Top with remaining 3 lasagna noodles and remaining marinara sauce.
10. Sprinkle remaining 1 cup of shredded mozzarella cheese over the top.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
13. Let lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 437
Fat: 20g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 1005mg
Carbohydrates: 36g
Fiber: 3g
Sugar: 7g
Protein: 26g
Substitutions for ingredients:
- Instead of wood sorrel, you can use arugula or watercress.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of marinara sauce, you can use tomato sauce or pesto.
Variations:
- Add cooked ground beef or sausage to the marinara sauce for a meaty lasagna.
- Use gluten-free lasagna noodles for a gluten-free version of this recipe.
- Add sliced mushrooms or roasted red peppers to the spinach and wood sorrel mixture for extra flavor.
Tips and tricks:
- Make sure to drain the excess water from the spinach and wood sorrel mixture before layering it in the lasagna.
- To prevent the lasagna from sticking to the foil, spray the foil with cooking spray before covering the baking dish.
- Let the lasagna cool for a few minutes before cutting into it to prevent it from falling apart.
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 and garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley.
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 a little more marinara sauce or a splash of milk to the spinach and wood sorrel mixture.
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 the Middle Ages.
Flavor profiles:
- This lasagna has a creamy and slightly tangy flavor from the ricotta cheese and wood sorrel, balanced by the savory marinara sauce and melted mozzarella cheese.
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
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