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
Written cooking instructions as a concept can be traced way back into antiquity, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these old records were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. This early Roman chef informs us how the Roman chefs used many different aromatic flavours, including some familiar names such as thyme, rue and parsley. As our culinary historical trip moves to more modern times there were a couple of cookery books published in the 14th Century : a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared for the nobility of those days. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy land, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in manuscripts on cookery, most of which are now in academic collections. Over the following few centuries, the rich and powerful families of Wesstern Europe competed to serve the most extravagent banquests, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down popular recipes of the day. When we get to the 1900s, cookery books were highly popular as a result of better eduction, people having more free time and having more money to spend. The arrival of TV brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Lasagne With Mediterranean Vegetables (Vegan) recipe.
