3 medium sweet potatoes
1 lb fresh spinach
9 oz firm tofu
1 cup nonfat ricotta cheese
1 tsp chopped basil
1/4 cup chopped parsley
1 clove minced garlic
1 jar spaghetti sauce --
32 oz
8 oz shredded nonfat mozzarella
1 cheese
3 tbsp wheat germ
Directions
1. Peel and thinly slice sweet potatoes. Lightly steam spinach;
drain and set aside. 2. FILLING: Drain the tofu slightly but don't
squeeze out the water. Place it with ricotta in the container of a
blender or food processor and blend till smooth. Transfer to a bowl
and add oregano, basil, parsley, and garlic; mix well. 3. ASSEMBLE
the lasagna in a 9 x 13 inch baking pan. Spread a thin layer of sauce
in the bottom. Cover with a layer of potato slices (first third).
Spread half the tofu-ricotta filling over potato. Cover with
one-third (about 10oz) of the remaining sauce; sprinkle with half the
mozzarella. Layer with all the spinach. Continue to layer remaining
ingredients, end with sauce; then sprinkle with wheat germ. Bake 45
minutes at 375F/190C. Let stand 10 minutes before serving.
Variation: chop spinach and add it to the cheese filling.
Recipe By : Prevention Mag July 1996:78
From: Date:
Servings: 6 servings
Megavegetarian Lasagna Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta; Vegetable; Vegetarian
The History of Recipes
Academics have tracked the existence of recipes way back into the distant past, at least as far as the early Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef informs us how the ancient cooks used a good variety of spices and herbs, including some familiar names such as basil, fennel and parsley. In the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices such as basil and rosemary. The introduction of these new herbs and spices prompted a torrent in manuscripts on cooking, most of which are kept safe in academic collections. Over the next few centuries, the powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. The introduction of television brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Megavegetarian Lasagna recipe.
