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
Recipes as a concept can be tracked far back into antiquity, in truth as far as the ancient Egyptians, and quite possibly further than that. However, mostly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Much later, in Roman times a roman called Apicius wrote some documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Over the succeeding few hundred years, the powerful and wealthy houses tried to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes increased in prestige. Even so, it was during the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cook books are increasing in popularity mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Live Well_ Brunch Lasagna recipe.
