Lasagna is one of the best Italian meals invented. I love making it for my family, and having leftovers for weeks to come. It doesn't require that many ingredients or advanced cooking skills to make and it can be a little healthier than regular lasagna.
I like to use frozen chopped spinach. Call me lazy, but I've never tried fresh spinach. I'm sure it's much better, but I like to buy the ingredients long ahead of time and defrost when needed. If you also use frozen chopped spinach take it out of the freezer and put it into the refrigerator until it's thawed. Place it on a plate to catch the water as it thaws. You can also put it on your kitchen counter if you need it to thaw quickly, but use it right away.
There are a few other ingredients you'll need for this dish. Mince a few cloves of garlic depending on how much you love garlic. I really love it, so I use at least 10-12 cloves for a pan of lasagna. Next get a can of peeled tomatoes. Authentic Italian tomatoes are best, if you can find them. You'll also need some herbs and spices. Parsley, oregano, and other Italian seasonings are best. Add a few tablespoons to your lasagna to taste. Any lasagna noodles will do, you could mix it up with wheat or another variation. You'll also need about 4 cups of grated mozzarella cheese.
Mix together the garlic, tomatoes, drained spinach, 3 1/2 cups of cheese, and the spices in a large bowl. Save the last 1/2 cup of cheese to sprinkle on top. Spoon a thin layer of the mixture on the bottom of a large ungreased pan. Place a level of lasagna noodles, then place the mixture on top. Do this until you run out of noodles and mixture. Leave a little mixture to put over the last layer of noodles, then sprinkle the leftover cheese on top. You could also add grated Parmesan for a little extra taste.
Pour a few spoonfuls of water down each side and the corners to keep it moisturized. This will help keep the edges from becoming too dry. Place in a preheated oven at 350 degrees F for 45 minutes. Cover with tin foil for the first 45 minutes. Take the tinfoil off and make sure the edges aren't too dry, if they are add a few more spoonfuls of water. Cook for 15-20 minutes longer uncovered until top is slightly crispy. Serve with steamed vegetables and garlic bread for a great meal. This is a delicious and easy recipe that you'll enjoy making for years to come.
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