1 tsp canola or vegetable oil
3 cup mushrooms, sliced
1 small onion, chopped
1 garlic clove, minced
1 sweet red or green pepper, chopped
2 tbsp all-purpose flour
1 tsp dried basil or oregano
1/2 tsp salt
1/2 tsp pepper
1 1/2 cup 1% milk
20 oz frozen broccoli, thawed [2x10oz pk, gs]
1/4 cup fresh parsley, chopped
4 lasagna noodles
1 egg
1 1/2 cup low-fat cottage cheese, or ricotta, cheese
1 cup mozzarella, shredded, part-skim
2 tbsp parmesan, freshly grated
2 tbsp fresh bread crumbs
Directions
In large nonstick skillet, heat oil over medium heat; cook mushrooms,
onion, garlic and sweet pepper, stirring often, for about 5 minutes or
until softened.
Sprinkle flour over top of vegetables; stir to coat well. Stir in
basil, salt and pepper. Grandually stir in 3/4 gup of the milk; cook,
stirring often, for about 10 minutes or until sauce is smooth and
thickened. Stir in broccoli and parsley; set aside. Halve lasagna
noodles; set aside.
In food processor or blender, blend together egg, cottage cheese and
remaining milk until smooth. Spread on-third into lightly greased
8-inch square glass baking dish. Spread with half of the broccoli
mixture, cover with 4 noodle halves. spread with half of the
remaining cottage cheese mixture, then half of the moxxarella; cover
with remaining noodles. Spread with remaining cottage cheese mixture,
then mozzarella. Top with remaining broccoli mixture.
Cover and refrigerate for at least 8 hours or for up to 16 hours.
Combine Parmesan cheese and bread crumbs; sprinkle over top of
broccoli mixture. Bake, uncovered, in 375F 190C oven for 10 minutes
before serving.
Per Serving: about 275 calories, 23 g protein, 8 g fat, 30 g
carbohydrate high source fibre, excellent source calcium
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Live-Well: Brunch Lasagna Recipe brought to you by Recipe Ideas
Categories: Brunch; Italian; Lasagna; Pasta
The History of Recipes
Written recipes as an idea can be traced far back into ancient history, certainly as far back as the ancient Egyptians, and maybe even further. Having said that, in the main part, these old cookbooks were just basic pictorial recipes for meal preparation.
Continuing our culinary historical journey, there were a couple of interesting recipe books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich and powerful of that period. When we get to the 20th century, cookery books are in high demand, mostly due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Live Well_ Brunch Lasagna recipe.
