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
Experts have found proof that recipes existed far back into ancient history, certainly as far back into history as ancient Egypt, and maybe further still. However, generally, these ancient cook books were just basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to historians are some 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 anyone who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius recounts how the ancient Romans were skilled in the use of a good variety of spices, including many that are still in use today for example basil, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including coriander, parsley, and basil. These new foods and spices led to an eruption in manuscripts on cookery, some of which are now in private cookery archives. By the arrival of the 1900s, cookery books are highly popular mostly due to higher levels of literacy, people having more leisure time and having more money. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Low Fat Vegetable Lasagne recipe.
