8 each sausage, sliced thin
1/4 cup olive oil
2 each onions, chopped
1 each garlic clove, minced
16 oz tomato sauce
1 tsp salt
1 tsp red pepper
1 lb ricotta cheese
1/2 lb mozzarella cheese
1 cup parmesan cheese
1 each lasagna noodle, cooked (box
3 tbsp parmesan cheese, grated
Directions
Cook noodles according to directions ground beef can substitute for
sausage. Heat oil and saute' garlic and onions till tender.Add
tomatoes, salt and pepper. Bring to a boil then cover and simmer over
low heat 1 hour. Saute' sausage until brown. Discard fat.Mix ricotta
and diced mozzarella cheese together in a bowl. Spread 1/2 cup sauce
on bottom of baking pan.Arrange noodles with layer of cheese mixture,
parmasen cheese, tomato sauce,and meat. Repeat proc- ess ending with
layer of noodles and sauce. Bake in moderate oven (350 degrees) for
20 minutes, or until hot.
Servings: 6 servings
Lasagna Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta
The History of Recipes
Food historians have traced the existence of recipes far back into the far past, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a series of tablets in ancient Sumerian which recount 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 tried it feel exhilarated and blissful. As our culinary historical trip moves on a few more years we find a couple of cookery books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of that time. Over the following few hundred years, the families of Europe competed to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes were at a premium. However, it was during the 19th century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes common in their social group. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Lasagna recipe.
