2 lb cabbage, shredded
2 small yellow squash, sliced, small
1/3 cup oil
15 oz tomato sauce
6 oz tomato paste
1/2 cup water
1 tsp sugar
1/2 tsp basil, dried
1/2 tsp salt
1/2 tsp pepper
2 medium tomato, chopped, medium
16 oz ricotta
4 cup jack, shredded
2 egg, beaten
12 noodles, lasagne
Directions
Core, trim and shred cabbage. Trim and thinly slice squash. In a
large skillet saute cabbage for 10 minutes in hot oil. Add squash and
cook an additional 10-15 minutes until vegetables are tender. Heat
tomato sauce and paste, water, sugar, basil, salt, pepper and
tomatoes to boiling. Reduce heat and simmer 15 minutes. Mix together
ricotta and jack cheese with egg. Cook noodles as directed. Into a
13x9 cheese, cabbage; repeat layers; top with sauce. Bake at 350F
for 45 minutes. Let stand 10 minutes and serve with a Cabernet
Sauvignon.
Servings: 10 servings
Lasagne Supreme Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, at least as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, these, old recipes were just basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language which recount the making 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 `wonderful`. Much later, in Roman times a man called Apicius created some documents describing recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. Additionally, he informs us how the Romans were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example thyme, mint and dill. Continuing our culinary historical journey, we have a couple of interesting recipe books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are not about the spicy food that is popular today, but rather accounts of the types of meals served to the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new herbs and spices caused a torrent in manuscripts on cookery, many of which are now in private cookery archives. Over the succeeding few hundred years, the rich families of the West competed with each other to lay on the best banquets, and because of this chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording the recipes of their peers. When we get to the twentieth century, cooking publications were in high demand, due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Lasagne Supreme recipe.
