1/2 lb mushrooms, sliced
1/4 cup margarine, divided
4 cup shredded carrots
1/2 cup chopped onion
1/4 cup flour
2 1/2 cup milk
1/2 tsp salt
1 dash pepper
9 lasagna noodles, cooked, drained
12 oz shredded sharp cheddar cheese
16 oz cream-style cottage cheese
10 oz frozen chopped spinach, thawed, wel, l drained
1 oz grated parmesan cheese
1/2 cup chopped fresh parsley
Directions
Preheat oven to 375 degrees.
Saute mushrooms in 1 Tbsp margarine until tender; remove from skillet.
Saute carrots and onions in remaining 3 Tbsp margarine 5 minutes or
until carrots are tender. Reduce heat to medium.
Blend in flour. Gradually add milk; cook, stirring constantly, until
thickened. Stir in mushrooms.
For first layer, arrange 3 noodles in bottom of greased 13x9" baking
dish. Top with half the cheddar cheese and half the vegetable mixture.
Cover vegetable mixture with 3 noodles and combined cottage cheese and
spinach.
Repeat first layer. Sprinkle with parmesan cheese.
Bake 30 minutes; sprinkle with parsley. Let stand 10 minutes.
*NOTES: This is a *big* hit with my family! I always use ricotta
instead of cottage cheese -- works just great.
Anne Callery
Servings: 1 servings
Cheddar Vegetable Lasagna Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Lasagna; Pasta; Vegetable
The History of Recipes
Historians have tracked the existance of recipes way back into the distant past, in truth as far into history as the Egyptians, and maybe further still. Having said that, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of clay 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 anyone who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, something we still use today. Aspicius also tells us how the ancient chefs were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like thyme, rue and parsley. Over the next few centuries, the rich families of Europe strove to serve up the best banquets, and consequentially cooks and their collection of recipes were at a premium. However, it wasn`t until the 19th century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. The introduction of television brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cheddar Vegetable Lasagna recipe.
