Ingredients
30 oz frozen chopped spinach (3box
16 oz lowfat ricotta cheese
2 cup chopped cooked turkey
2 cup or 15 oz jar spaghetti sauce
8 oz lowfat mozzarella cheese, sl
1/4 cup grated parmesan cheese
Directions
Thaw the spinach and squeeze out any liquid. Put about 1/3 of the
spinach in the bottom of a lightly oiled casserole. Spread half of
the ricotta over the spinach. Sprinkle on half of the turkey. spoon
on half of the spaghetti sauce. Top with half of the mozzarella
slices.
Repeat the layering process - 1/3 spinach, rest of ricotta, turkey,
spaghetti sauce, mozzarella. Finish with the final third of spinach.
Sprinkle on the parmesan cheese. Bake in 350 F oven for 45 to 50
minutes or until browned.
1/8 recipe - 260 calories, 3 lean meat, 2 vegetable, 1 fat exchange 9
grams carbohydrate, 23 grams protein, 15 grams fat, 590 mg sodium,
502 mg potassium, 62 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 8 servings
Low-Calorie Turkey-Spinach Lasagna Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Low Calorie; Pasta; Poultry
The History of Recipes
It is possible to track the history of `recipes` back into distant history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, in the main part, these old recipes were just very basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language 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 anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, rue and dill. Later, we have two interesting cookery books published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that is served today, but instead descriptions of the types of food on the menues of the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to an outbreak in manuscripts on cooking, the majority of which are kept safe in academic collections. For the decades that followed, the wealthy families of Europe tried to lay on the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books were increasing in popularity as a result of increased literacy, people having increased spare time and being a little richer. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Low Calorie Turkey Spinach Lasagna recipe.
