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
Transcribed cooking instructions as a concept can be tracked way back into distant history, in fact as far into history as the Egyptians, and quite possibly further than that. However, in the main part, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a very modern way of dining. Aspicius also tells us how the ancient cooks used many different spices and herbs, including many that are still in use today like basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices like basil and rosemary. These new herbs and spices led to an explosion in books on cooking, the majority of which still exist in private cookery archives. Over the succeeding few centuries, the upper-class families of Wesstern Europe strove to serve up the best banquets, and as a consequence, the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cookery publications were greatly in demand due to more people being able to read, people having increased free time and having more money. The TV revolution brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Lasagna recipe.
