32 oz jar prego green label spaghetti sau, ce
1/2 cup water
1 lb ricotta
1 egg
1 approx 8 lasagna noodles, uncooked
12 oz mozzarella cheese, grated or thin s, liced.
Directions
Microwave Lasagne (Marge Clark)
Grated Parmesan cheese
Mix Prego with water, (I rinse the jar out with the water.) Blend
together the ricotta and egg, adding a generous amount of pepper.
Layer ingredients in 9 x 12 pyrex pan as follows, starting from the
bottom:
1/3 sauce 1/2 the noodles 1/2 the ricotta mixture 1/2 Mozzarella 1/3
sauce 1/2 the noodles 1/2 the ricotta mixture 1/2 Mozzarella
Remaining sauce
Cover tightly with a double layer Saran Wrap. Microwave on HI for 8
minutes, then mdm low for 32, turning the pan occasionally. Loosen
cover, sprinkle top with grated Parmesan (store bought will work, but
of course fresh is best) Cover loosely and let stand
15 minutes.
Servings: 6 servings
Microwave Lasagna Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Microwave; Pasta
The History of Recipes
Written recipes as an idea can be found way back into the far past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to food historians is a series of stone tablets in 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 having made those who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, we have a couple of cookery books from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is served today, but instead accounts of the types of food served to the upper classes of the time. Over the next few hundred years, the upper-class families of Wesstern Europe competed to lay on the best banquets, and consequentially the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cooking books are highly popular due to better eduction, people having increased leisure time and having more money to spend. The arrival of TV brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Microwave Lasagna recipe.
