1 box lasagna (i just use the
1 basic type)
1 large can tomatoe sauce
3 medium tomatoes
2 large green peppers
1/2 cup chopped chives
3 tbsp finely chopped garlic
1 large red onion, chopped
1/2 cup mushrooms
16 oz fat free cottage cheese *
1/3 cup bread crumbs
1/4 cup egg substitute
1 cup fat-free mozzerella
1 onion,
1 garlic powder,
1 paprika
1 tsp each of oregeon, thyme and
1 basil
1 fresh ground pepper, vary to
1 taste
Directions
Cook the lasagna according to package. Mix the whole container of
cottage cheese with the bread crumbs, chives, egg-substitute, herbs
and spices (except paprika!). Take a large baking dish and coat
bottom with a thin layer of tomatoe sauce. Then a layer of lasagna.
On top of this spread a layer of the cottage cheese mixture. ON thop
of this a layer of chopped peppers and onions. Then slice tomatoes in
whole circular slices and place a layer on top of the other
ingrediants. Then a layer of tomatoe sauce. Repeat one more time.
On the top add the mozzerella, if desired, and sprinkle that with
about 1/2 tsp of paprika. Bake at roughly 350-375 for about 45
minutes. I have made this alot and even my SAD friends swear by it.
Date: Thu, 16 Dec 93 11:28:31 EST From: jf_adams@unhe.unh.edu (Jon
Adams ~ Grad School)
Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale
Shipp Date: 17 Nov 96
Servings: 4 servings
Lasagna~ My Own Creation: Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta
The History of Recipes
Written cooking instructions as a concept can be tracked way back into ancient history, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just basic hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to experts are a few tablets in the Sumerian language describing 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 wonderful. Later on, we find a couple of interesting recipe books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that appears on menues today, but rather accounts of the types of meals enjoyed by the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new foods and spices caused an explosion in cookery books, some of which still exist in private libraries. For the next few years, the powerful and wealthy competed with each other to lay on the most exotic banquets, and as a result the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes of the day. By the advent of the twentieth century, cook books were in high demand, mostly due to increased literacy, people having increased free time and disposable income. The introduction of the TV gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Lasagna~ My Own Creation_ recipe.
