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
It is quite feasible to trace the history of written cooking instructions back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early records were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef describes how the Roman cooks made use of a good variety of spices, including a few you will know like basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy land, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in cookery books, the majority of which are now in private collections. During the next few hundred years, the rich families of the West strove to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cooking publications were starting to become popular as a result of better eduction, people having increased spare time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Low Fat Vegetable Lasagne recipe.
