Vegetarian Lasagna

Another dish that is easy to make and bake :) Can be stored in the freezer for later use too.

Ingredients

1) lasagna (store bought) -whole wheat tastes good too

2) Prego lasagna sauce - I use the garlic parmesan flavor and have tried the tomato basil too. This can be made at home and have tried it, but the prego sauce is really good

3) vegetables of your choice ( I used green and red bell pepper, garlic, onions and spinach).

4) Olive oil

5) Basil

6) Italian shredded cheese (can either buy pre-shredded or shred at home a combination of mozzarella, parmesan)

7) Ricotta cheese

Method

1) Chop all vegetables finely

2) Thaw spinach

3) Take oil (some olive oil too), then add garlic..saute....add onions, sautee and then add peppers. When all are cooked then add the spinach too. In the end add the ricotta cheese and the sauces and basil and cook for just a few min. stuffing is ready :)

4) cook the pasta as per instructions in boiling water, feel to make sure it is well cooked.

5) Layer in a pan, pasta, vegetable filling and cheese and keep repeating for about 2-3 times, so you have 3 layers of the same. Then cover with aluminum foil.

6) place in a pre-heated oven for 30 min closed and then remove the aluminum foil and keep for 15 more min. Lasagna ready..dig in and enjoy.

Use the temp on the pasta cover; I think it is 375 or 425 F :)

Cashew Cake

This was one more on the list, a recipe I got from my relative. It came out pretty well. But as mentioned in the recipe, it is very important that you turn the gas off pretty soon as soon as the cashew powder is added. Else the cake is harder than you would like it. Another tip is to knead the dough with a little bit of water before rolling it out so that it is soft. Ensoy!

Ingredients:

• Kaju (cashews) piece 250 g
• Water, 50 ml
• Sugar 125 g
• Silver foil 3-4 sheets (optional)

Preparation

1. Grind kaju (cashews) to a fine paste (powder). Do not add any water while grinding. Keep aside.
   
   
   
2. Take sugar in a pan and add water. Boil till a single thread syrup is formed, about 3-4 minutes after the syrup starts boiling.
   
   
   
3. Mix kaju paste into the syrup, break balls (lump) with a spoon moving it in circular motion, stir well. Switch off the burner and let it cool so that it becomes thicker.
   
   
   
4. Transfer it on a greased surface and roll it with a rolling pin to about 1/8" thickness.
   
   
   
5. Let it cool and apply silver foil gently.
   
   
   
6. After about 1-2 hour, cut the katlis into diamond shape.

Remember, as soon as u add the cashew powder to the sugar syrup, u stir for about 1/2 minute and take it off the gas, do not keep it longer or the consistency changes. Otherwise it is an easy recipe and good to eat of course.