3 medium onions, chopped
3 garlic cloves, finely chopped
56 oz italian-style plum tomatoes, undrai, ned
24 oz italian tomato paste
1 cup chopped fresh parsley
2 tsp dried leaf oregano, crushed
1/2 tsp dried leaf thyme, crushed
1/2 tsp dried marjoram, crushed
1/2 tsp freshly ground pepper
1/2 lb lasagna noodles
1 lb part-skim ricotta cheese
1/2 lb part-skim mozzarella cheese
2 oz imported parmesan cheese, grated
Directions
1. Put onions and garlic in large saucepan. Cook, covered, over low
heat until tender, adding a little water if necessary to prevent
scorching. Add tomatoes, tomato paste, parsley, oregano, thyme,
marjoram and pepper. Simmer, covered, stirring occasionally, about
2 hours.
2. Cook lasagna noodles in boiling water until al dente, about 12
minutes. Drain in colander; rinse with cold water. Drain well.
3. Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by
9-inch baking dish with 1/4 of the sauce. Add layer of lasagna
noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the
mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4
of the sauce. Repeat procedure 2 more times. Sprinkle remaining
Parmesan cheese on top.
4. Bake until sauce is bubbly and cheese is melted, about 45 minutes.
Let stand 10 minutes before serving.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Servings: 12 servings
Light & Easy Lasagna Recipe brought to you by Recipe Ideas
Categories: Easy; Italian; Lasagna; Pasta
The History of Recipes
It is quite possible to follow the history of recipes way back into the far past, in truth as far back as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times around 25BC a roman called Apicius created a few documents describing recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas caused an explosion in manuscripts on food, some of which are kept safe in private collections. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Light & Easy Lasagna recipe.
