6 oz whole wheat lasagna noodles, >or<-
6 oz enriched lasagna noodles
1/2 cup tomato sauce
1 cup onion, pepper, & mushrooms, mixture of 3 vegetables
1 1/2 cup cottage cheese, low-fat
2 eggs
1 tbsp parmesan cheese
3 oz mozzarella cheese, grated
2 tbsp parmesan cheese
Directions
Cook lasagna noodles in boiling water until tender. Drain and set
aside. Combine tomato sauce and chopped onions, peppers and
mushrooms. Mix in separate bowl cottage cheese, eggs and parmesan
cheese. Preheat oven to 350 degrees. In a 8" x 8" casserole layer
half the noodles, the cottage cheese mixture and grated mozzarella
cheese. Top with tomato sauce mix and the rest of the noodles.
Sprinkle with parmesan cheese. Bake for 25 minutes.
Food Exchange per serving: 4 MEATS EXCHANGES + 2 STARCH/BREAD
EXCHANGES + 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought
to you and yours via Nancy O'Brion and her Meal-Master
Servings: 3 nice folks
Cheese Lasagna Recipe brought to you by Recipe Ideas
Categories: Cheese; Diabetic; Italian; Lasagna; Pasta
The History of Recipes
We are able to follow the history of written recipes far back into ancient history, at least as far as the ancient Egyptians, and possibly even further. However, sadly, these ancient recipes were just basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. During the following few hundred years, the rich and powerful families of the West competed with each other to serve the most exotic meals, and because of this chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery books are in high demand, mostly due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Cheese Lasagna recipe.
