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
It is quite possible to trace the history of recipes way back into ancient history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these early records were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a series of ancient tablets in ancient Sumerian describing 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 drinkers feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and afters, a very modern way of dining. Aspicius informs us how the chefs of Roman times made use of a good variety of herbs, including some that we all recognise such as bay, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as basil and rosemary. The introduction of these new tastes led to an increase in manuscripts on food, most of which are kept safe in private cookery archives. By the time we get to the 20th century, recipe publications are highly popular mostly as a result of higher levels of literacy, people having more free time and disposable income. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Low Fat Vegetable Lasagna recipe.
