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
It is quite feasible to prove the history of written cooking instructions way back into antiquity, in fact as far back as pharonic Egypt, and possibly even further. Interesting though that is, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also recounts how the Roman cooks made use of many aromatic flavours, including some familiar names like thyme, mint and dill. As our culinary historical trip moves to more modern times we find a couple of interesting books from the 14th Century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that we all know today, but rather accounts of the types of meals on the menus of the upper classes of the time. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted an explosion in books on cooking, the majority of which still exist in private libraries. By the arrival of the twentieth century, cook books were in high demand, due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Live Well_ Brunch Lasagna recipe.
