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
It is actually possible to trace the history of written cooking instructions back into ancient history, certainly as far back as early Egypt, and possibly even further than that. Having said that, these, old recipes were just simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into Roman times around 25BC a man called Apicius created some scripts describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the Roman cooks used a good variety of aromatic flavours, including many that are still in use today for example thyme, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, such as coriander, parsley, basil and rosemary. These new culinary innovations led to an eruption in manuscripts on cooking, many of which are now in academic collections. During the following few centuries, the upper-class families of Europe competed with each other to serve the most extravagent meals, and as a result cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording the recipes of their peers. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cheese Lasagna recipe.
