Ingredients
8 pieces lasagne, uncooked
40 oz canned apple pie filling
CHEESE FILLING
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 tsp almond extract
1/4 cup white sugar
TOPPING
6 tbsp flour
1/2 tsp cinnamon
3 tbsp margarine
6 tbsp brown sugar
1/4 cup quick oats
1 dash nutmeg
OPTIONAL SOUR CREAM GARNISH
1 cup sour cream
1/3 cup brown sugar
Directions
Prepare lasagne according to package directions; drain. Spread one can
apple pie filling in a greased 9 x 13 x 2-inch pan, slicing any
extra-thick apples. Layer four pieces of lasagne over apples. In a
bowl, mix together cheese filling ingredients; spread evenly over
lasagne and top with the remaining four pieces of lasagne. Spoon
remaining can of apple pie filling over lasagne. In a small bowl,
crumble together topping ingredients. Sprinkle over apple filling.
Bake at 350 degrees F for 45 minutes. Let stand 15 minutes. Cut into
serving pieces and top with a dollop of sour cream mixture.
Optional Sour Cream Garnish: mix sour cream with brown sugar and
chill.
Serves 12-15
Each serving provides: 257 Calories; 6.3 g Protein; 50.7 g
Carbohydrates; 3.7 g Fat; 5.8 mg Cholesterol; 103 mg Sodium. Calories
from Fat: 13%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 12 servings
Apple Lasagne Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Italian; Pasta
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, certainly as far back as the Egyptians, and maybe further still. However, mostly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled some scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also describes how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including some that we all recognise like basil, fennel and dill. Over the following few centuries, the rich families of Europe competed with each other to serve the best banquets, and because of this the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, recipe books were in high demand, due to higher levels of literacy, people having more leisure time and being a little richer. The introduction of television brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Apple Lasagne recipe.
