Ingredients
400 g can of tomatoes
1 aubergine (eggplant)
3 medium courgettes (zucchini)
2 bell peppers - different colours
2 large onions, finely chopped
3 cl garlic, finely chopped
2 tsp dried oregano
2 tsp dried basil
1 tsp chilli powder (optional)
1 salt & black pepper (lots)
200 g oven-ready lasagne
125 ml water
Directions
NOTE: 200g lasagne is about 10-12 pieces I think.
CONVERSIONS: 200g = 7 oz
: 125 ml = 5 fl oz = 1/4 British pint = 1/2 US cup
: 1 cm = 1/2 inch
ABBREVIATIONS: md = medium
lg = large
cl = clove
ts - teaspoon
Cut the aubergine into 1 cm dice. Halve the courgettes lengthways then
slice into thick half-moons. Deseed the bell peppers and cut into 1 cm
squares.
Put the tomatoes in a large pan and crush with a potato masher. Add
the vegetables, herbs, chilli powder and seasoning. Bring to the
boil, cover and simmer 40 minutes, stirring occasionally. Layer the
sauce and lasagne pieces in a casserole dish, beginning and ending
with a layer of vegetables. Pour over the water to moisten. Bake,
covered, at 190 C (375 F, Gas 5) for 45-50 minutes and serve with a
green salad.
Servings: 4 servings
Lasagne With Mediterranean Vegetables (Vegan) Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into antiquity, in fact as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to historians are a few ancient tablets in 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 making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. He also informs us how the cooks of Roman times used a wide range of spices and herbs, including a few you will know for example thyme, rue and dill. Closer to modern times, we find some interesting books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that we all know today, but instead descriptions of the types of food enjoyed by the upper classes of those days. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including basil and coriander. The introduction of these new culinary ideas created an eruption in books on cooking, most of which are kept safe in academic collections. During the next few hundred years, the powerful and wealthy houses strove to offer the most exotic banquets, and because of this the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that fine cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes of the day. By the time we get to the twentieth century, cook books are greatly in demand mostly due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Lasagne With Mediterranean Vegetables (Vegan) recipe.
