8 oz mozzarella, low-fat
1 lb turkey breast, ground
32 oz spaghetti sauce (your choice)
1/4 cup ; water
1/4 tsp garlic powder
16 oz cottage cheese, low-fat
1/3 cup parmesan
1/2 tsp basil, dried
1 tbsp parsley
4 oz olive, black, chopped
8 lasagna noodles, uncooked
Directions
Crumble the turkey into a two-quart bowl, and stir in half a cup of
the spaghetti sauce. Microcook on HIGH for two minutes, stir, the
microcook three minutes longer. Add the rest of the sauce, rinse the
jar with water, and add to the mixture. Stir in the garlic powder.
Cover and microcook on high for seven to eight minutes.
Combine the cottage cheese, parmesan cheese, basil and parsley.
Pour half of the turkey sauce into a two-quart rectangular glass dish.
Arrange four noodles over the sauce. Spread half the cottage cheese
mixture over the noodles, and top with half the mozzerella. Top with
half the remaining sauce. Arrange the remaining noodles over the
sauce, and top with the cottage cheese mixture, mozzarella, then the
rest of the sauce mixture. Sprinkle ripe olives over all.
Cover with a double layer of plastic wrap. Microcook on HIGH for six
minutes. Reduce to 70% power (MEDIUM-HIGH) and cook for 20 minutes.
Give a half turn every five minutes. Let stand covered for 20 to 30
minutes.
Servings: 4 servings
Lighthearted Lasagna Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta
The History of Recipes
Historians have proved the existence of recipes way back into antiquity, certainly as far back as the early Egyptians, and potentially, even further back. Having said that, these, early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a number of documents describing recipes cooked by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the ancient chefs were skilled in the use of many spices, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new culinary innovations caused a surge in recipe publications, some of which are now in private collections. By the arrival of the twentieth century, cookery books were in high demand, due to increased literacy, people having increased leisure time and a general increase in wealth. The introduction of television brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lighthearted Lasagna recipe.
