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
Written cooking instructions as an idea can be found way back into antiquity, in truth as far back as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a series of stone tablets in the Sumerian language which show 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 `wonderful`. As we move on, we find two interesting recipe books published in the fourteenth century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but instead recipes for the types of meals served to the rich and wealthy people of that period. During the next few centuries, the upper classes tried to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookbooks were starting to become popular as a result of increased literacy, more leisure time and having more money to spend. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Apple Lasagne recipe.
