9 pieces lasagne, uncooked
1 medium yellow onion, chopped
1 tsp vegetable oil
2 garlic cloves, crushed
8 oz mushrooms, sliced thin - (optional)
1/4 cup fresh parsley, chopped
10 oz frozen spinach, thawed - drained thorough
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
2 cup meatless tomato sauce or meatless s, paghetti sauce
15 oz part-skim ricotta cheese or reduced, fat ricotta
3/4 cup shredded mozzarella cheese (part-s, kim)
2 tbsp grated parmesan cheese
Directions
Prepare pasta according to package directions; drain and cover with
cool water until ready to use.
While pasta is cooking, combine onions and oil in a skillet over
medium heat until golden, about 5 minutes. Add the garlic and cook
about 1 minute. Spoon out half the onions and reserve for later. Add
the mushrooms (if using) to the onions in the skillet. Cook, stirring
over medium heat, until the mushrooms are tender and slightly
browned, about 7 minutes. Add the parsley and a pinch of salt;
transfer to a bowl.
Add the reserved cooked onion and the spinach to the skillet. Cover
and cook over medium heat until the spinach is wilted, about 3
minutes. Uncover and cook over medium heat to evaporate any excess
moisture, about 1 minute. Season with a pinch of salt.
Heat oven to 350 degrees F. Drain the lasagne and pat dry with paper
towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup
tomato sauce in the bottom of a 13 x 9 x 3-inch pan. Arrange 3 lasagne
pieces, slightly overlapping, in the pan. Spoon the spinach mixture
on top in an even layer. Spread with half of the ricotta. Sprinkle
with 1/4 cup of the shredded mozzarella cheese.
Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms,
the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top
with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2
cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake
until brown and bubbly, about 45 minutes.
Each serving provides: 243 Calories; 15.1 g Protein; 29.9 g
Carbohydrates; 7.7 g Fat; 23.7 mg Cholesterol; 228 mg Sodium.
Calories from Fat: 28%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 8 servings
Low-Fat Vegetable Lasagne Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, these, old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move on, we have two interesting cookery books dating from the 1300s ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian curry that is served today, but rather recipes for the types of food enjoyed by the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the East, such as rosemary and coriander. The introduction of these new herbs and spices caused a torrent in books on cooking, the majority of which are now in private collections. During the next few centuries, the rich families of Wesstern Europe tried to lay on the most exotic banquets, and as a result cooks and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing popular recipes of the day. By the advent of the 20th century, cooking publications are increasing in popularity mostly due to increased literacy, more free time and a general increase in wealth. The revolution that is television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Low Fat Vegetable Lasagne recipe.
