8 oz lasagna noodles
2 oz mozzarella cheese, shredded
1 package (10 oz) frozen chopped
1 spinach, thawed & well
1 drained
1/2 cup shredded carrot
1 small zucchini shredded,
1 about 1/2 c
1 pt non fat cottage cheese
1 egg (or 1/4 c eggbeaters)
1 small onion chopped
1 tbsp oil
1 tbsp flour
1/8 tsp nutmeg
1/2 cup chicken broth
1/4 cup grated parmesan cheese
1/2 tsp salt
1/8 tsp white pepper
Directions
Cook lasagna according to package directions, drain and lay out on
waxed paper or counter top to cool. Combine 1&1/2 cup of cottage
cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna
to fit a 8X8 baking dish. Place a layer of lasagna in the bottom of
a greased 8X8 dish. Spread with 1/2 the cheese mixture. Cover with
the small ends of lasagna. Spread with remaining cheese mixture and
remaining lasagna. In a skil- let, saute onion in oil until tender.
Stir in flour, nutmeg & pepper. Stir in chicken broth & remaining
cottage cheese and cook, stirring constantly, for about two minutes.
Add more chicken broth if the mixture becomes to thick, it should be
about the consistency of a medium white sauce. Spread over lasagna
and sprinkle with Parmesan cheese. Cover with aluminum foil and bake
at 350 degrees for 45 minutes. Uncover and bake until lightly browned
at 400 degrees. Cool for 10 minutes before serving.
Servings: 4 servings
Low-Fat Vegetable Lasagna Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta; Vegetable
The History of Recipes
We are able to trace the history of `recipes` way back into distant history, in truth as far as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian which recount 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 blissful. As we move on, there were two interesting cookery books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that is popular today, but instead accounts of the types of food on the menues of the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new foods and tastes led to a torrent in recipe books, many of which are kept safe in private cookery archives. During the next few centuries, the upper-class families of Wesstern Europe tried to lay on the most exotic banquets, and consequentially chefs and their recipes were at a premium. However, it was during the nineteenth century that cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The revolution that is television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Low Fat Vegetable Lasagna recipe.
