sarson saag

https://youtu.be/IoRDl2C51R4?si=RnuysWDn67-2csVD

Enjoy with butter, makki/bajra roti, gulgul achaar, mooli pyaz hari mirch, gur

palak - 2 

bathua - 1

sarson - 4

Buy thick stem sarson, discard stems that are hard to peel, take off all skin from stems.

75 gms ginger

75 gms garlic

8-10 green chillies

5 tsp ghee

200 gms chopped onions

100 gms besan or makki atta

3 tsp chana dal

2 tsp rice

transfer cleaned leaves in a pressure cooker

add chana dal, rice, half garlic, half ginger half green chillies, water

after cooking, mash roughly with hand mixer

pound coarsely green chillies, ginger, garlic

saute with ghee and onions, till golden brown

add the sautee mix to leaves.

add besan and mix without lumps.

add 1 cup of water and cook (steam)

saag needs to be thick and glossy

enjoy with a dash of butter

Vegetarian Lasagna

 

https://www.loveandlemons.com/vegetarian-lasagna/

 

Before you assemble the lasagna, complete these 3 prep steps:

1. Roast the veggies. Toss the peppers, zucchini, onions, and mushrooms with olive oil, salt, and pepper. Bake at 425°F until they’re tender and caramelized.
2. Boil the noodles until al dente. Toss them with a drizzle of olive oil to prevent sticking!
3. Make the ricotta filling. Mix the ricotta cheese with the lemon zest, garlic, salt, and pepper.

 

Start with a 9×13-inch baking dish. Spread 1 cup of the tomato sauce on the bottom.

1. Then, add a layer of noodles.
2. Top the noodles with half the ricotta mixture.
3. Layer half the spinach over the ricotta, and scatter half the roasted vegetables in an even layer.
4. Dot the vegetables with 2/3 cup of the marinara sauce.

Repeat the layering process in the same order:

1. Noodles
2. Ricotta
3. Spinach + roasted veggies
4. 2/3 cup marinara sauce

Top with a final layer of noodles, the remaining sauce, and the shredded cheese.

How Long to Bake Vegetarian Lasagna

If using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until the cheese is browned and bubbling.

If using no-boil lasagna noodles: Cover the veggie lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are tender. Remove the foil and bake until the cheese is browned and bubbling.

Let the vegetable lasagna stand at room temperature for 20 minutes before slicing and serving.