Spinach Lasagna

Ingredients:

2 egg whites.
26 oz of prepared spaghetti sauce.
24 oz of ricotta cheese.
10 oz of Lasagna noodles, cooked.
10 oz of frozen spinach, thawed and chopped, then squeezed dry.
2 cups of mozzarella cheese, grated, reserve ½ cup.
¾ cup of Parmesan cheese, grated and divided, reserve 2 tablespoons.
½ teaspoon of salt.
½ teaspoon of black pepper.
Olive oil.

Preparation Instructions:

Preheat your oven to 350°F (175°C).

Prepare a 9-inch by 13-inch oven proof baking dish for lasagna.

Prepare lasagna noodles and directed on the package, then rinse and drain.

Drizzle a bit of olive oil over the noodles to prevent them from sticking together.

Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl.

Pour ¼ cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula.

Cover the sauce with a single layer of lasagna noodles.

Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese.

Finish this layer with half of the remaining spaghetti sauce.

Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese.

Top with the final layer of noodles and remaining spaghetti sauce.

Sprinkle the reserved Parmesan cheese over the top and bake for thirty minutes.

Remove from oven and allow to set for 10-12 minutes, then slice and serve.

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Spinach (Palak) Dal

Serves: 6

Ingredients

1 1/2 cups lentils
4 cups water
2 dried chiles, left whole
1/4 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onions
4 cups chopped fresh spinach
1 teaspoon freshly-grated ginger root
1 tablespoon fresh lemon juice

Preparation

1. Add washed lentils to a medium pot and cover with the four cups of water. Add the dried chiles, turmeric, and salt. Bring to a boil, then reduce heat and simmer, stirring often, until lentils are very tender, about 35 minutes. Add water if necessary to keep lentils from sticking.

2. About 10 minutes from the end of the lentil cooking time, heat the oil in a small saucepan and add the cumin seeds, and allow to cook for 10 to 15 seconds. Stir in onions and ginger and cook for about 5 minutes, until onions are softened and translucent. Add spinach and continue cooking for 5 more minutes.

3. When the lentils are cooked, remove the chiles and discard them. Add the onion-spinach mixture to the lentils, then add the lemon juice and salt to taste. Stir to combine.

4. May be served on top of rice, or alongside bread.

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Creamy Spinach Soup

Ingredients

• 4 cups onion & potato stock
• 2 bunches spinach
• 1 onion (chopped)
• 100 gms fresh cream
• 1 1/2 tbsp corn flour
• 1 1/2 cups milk
• 1 tbsp butter
• Salt & pepper to taste

Method

1. For making the stock, cut 2 onions & 2 potatoes into large cubes. Then pressure cook in four cups of water and once done, strain the water and reserve as stock.
2. Wash and grind the spinach to a fine paste and keep aside.
3. In a pan heat butter, add the chopped onion and sauté till they turn soft. Now add the spinach paste, sauté till it turns soft, then add the salt, pepper, stock and boil for a while.
4. Take off the soup from the heat, strain it and keep on the gas again. Mix the corn flour with the milk and add to the soup.
5. Simmer for few minutes then serve hot decorated with swirls of fresh cream.

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