(eggless)
What do you think about this twist to the traditional way to make and serve lasagna! It’s a quick, easy and delicious!
Ingredients:
Lasagna noodles 9, (cooked per instructions)
Spinach 2 cups, chopped small
Ricotta cheese 2 cups oz tub, whole milk chenna
Mozzarella cheese 2 cups, shredded
Parmesan cheese ½ cup
Plain yogurt 2 tbs
Corn starch 1 tbs
Basil leaves 7-8
Garlic 3-4 cloves, thinly sliced
Onion 1, medium, thinly sliced
Salt per taste
Ground black pepper ½ tsp
Italian seasoning 1 tsp
Paprika ½ tsp
Pasta sauce 2 cups, homemade or from the store.
Method
1) Pre-heat oven to 375F or 180C
2) Cook the noodles as per instructions, until the noodles are al dente.
3) Mix the filling together – spinach + ricotta cheese + 1/2 mozzarella cheese + 1/2 parmesan cheese + yogurt+ corn starch + salt + pepper + Italian seasoning + paprika
4) Using 1/3 cup of filling and spread it evenly on each noodle. Roll it up and keep aside.
5) In a baking dish, pour and spread the pasta sauce generously. Drizzle red pepper flakes.
6) Stack the roll up… either horizontally or seam down.
7) Top with rest of the sauce, mozzarella cheese, nestle the sliced onions and garlic in between the rolls.
8) Sprinkle some parmesan cheese
Bake covered for 20 mins and then uncovered for about 10 mins. Ready to serve garnished with basil and more parmesan cheese!
Enjoy every bite of deliciousness!!
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