Veggie lasagna

Today’s post is coming from my engineering days friend Krishna.¬† We had spent a lot of time in canteen eating puffs, sandwiches,dosa with gold spot, thumbs up. If i remember correctly, she even had won competition of drinking thumbs up. We were lab partners too and had too much fun in the labs. Hope she won’t kill me for posting this. We never talked abt making food though. Fast forward few years and we meet again on FB and once again, we have something in common. Love for food or should i say cooking. Yeah, cooking sounds better. ūüôā Over to her delicious Lasagna recipe…



3 large onions finely chopped
Garlic acc. to your taste
1 bag of frozen chopped spinach
1 green pepper
1 red pepper
1 zucchini
1 cup ricotta cheese
Mozzarella cheese
Italian seasoning
Salt and pepper
Lasagna sheets
Your favorite pasta sauce

  • In a food processor, finely chop the peppers,zucchini and the frozen spinach. Finely chop onion and garlic too.
  • In a large pot saute onions, garlic, Italian seasoning. Now add chopped veggies ,salt ,pepper and let it cook few mins.
  • After it is cooked, add pasta sauce¬† about 1 to¬† 1and 1/2 jar. Let it simmer for 20 – 30 min. Once it is done, add ricotta cheese and mix.
  • Boil the lasagna sheets with salt.Layer the 9×13 tray with sheets and veggie mix. Once layers are done, top with mozzarella. Bake at 350 for half an¬† hour.
  • You can use ready to cook lasagna sheets too but might need more sauce for it.
  • If you don’t like to add sauce to veggies, then¬† do layers of sauce and veggie.
  • Enjoy and have fun with lasagna.

Tips from health nut me:

  • I would use whole wheat pasta and fresh spinach.
  • I like to use full fat cheese only and not reduced fat. Anything wholesome is good.But you need to make your own decision if you have any health concern.
  • Serve with whole wheat bread and salad on side.

Ras puri patra – heavenly gujju meal


  • This is a very popular and very very¬†yummy gujju¬†combination. Mango ras made from fresh mangoes. Peel mango and blend it with very LITTLE water only if needed.¬†In india, we strain mango pulp to remove fiber but now a days diet¬†is lacking in fiber so you can omit this step. Use good sweet mangoes so no need to add extra sugar. Also mango is very heating, so if you want to remove heat, soak mangoes in water for¬† 30 mins. Thanks Dr Svobda for this tip. As a child, my job was to soak mangoes in water whenever ras was made @home but never knew the reason and eventually this step was omitted. But now it’s back into game. ūüôā
  • Patra¬†is frozen. Buy plain and do your own seasoning with mustard seeds and sesame seeds. That way you can cut back on so much oil that comes with ready-made seasoned ones.
  • Val dal is very easy to cook . Soak it in water for 3-4 hrs. Remove water , rinse and add chopped onion, turmeric, red chili, cumin-coriander powders, hing, little cumin seeds, salt¬†,oil and water. Pressure cook for 3 whistles. It needs very little water so be careful.
  • Am sure everyone knows how to make puri.
  • Sprinkle little salt and roasted cumin powder on ras¬† just when you are ready to eat. You can also add dry ginger powder also called soonth¬†powder,this is specially for older ppl with gas trouble¬†.¬† Salt and cumin powder is must. It takes ras to that next heaven level.
  • This last step is must…if you had this as your meal, you need to go for a walk.
  • Enjoy meal and walk¬†!

Quick 10 min paneer lunch


  • There’s no need to spend hrs¬†and hrs into kitchen. If you can be just little¬†creative,¬† can whip up delicious meal in 10 mins.
  • Milk was gonna expire so made paneer while drinking morning tea, checking work emails. Yeah, i multi task and¬† milk boiled over, just so you know. ūüôā
  • Come lunch time, made quick paneer¬†curry. Season oil with cumin seeds, saute chopped onion,¬†¬†add your spices, frozen peas and cook few mins. Add paneer¬†, mix well. Now either add cilantro leaves or kasoori¬†methi. I added kasoori¬†methi.
  • Roti made using tortilla maker from left over dough.
  • Roll it up or you can make sandwich too.

Ravaiya – stuffed eggplant


  • Stuffing – chopped onion, chunky¬†peanut powder, sev¬†(yellow sev¬†from indian store), cilantro, ginger-garlic paste, turmeric, red chilli powder, cumin-coriander powder, garam masala powder, pinch of sugar, salt and little oil.
  • Stuff eggplants with masala¬†and put it in a non stick pot. If there’s left¬†over masala, add it. Now add little oil again, pinch of hing and water. Let it cook until soft. You can pressure cook too.
  • You can also add some potato chunks if you like. No need to stuff potato. Just mix with left over masala and add it.
  • Delicious Ravaiya¬†goes well with roti, millet or corn¬†rotla¬†or plain khichadi¬†and kadhi.


Puri bataka with mango pickle


  • This is a popular travel, picnic lunch of Gujarat. It’s dry so easy to pack,¬†quick to cook¬†and who doesn’t like potatoes?
  • Season oil with mustard seeds and cumin seeds. Add potato chips sliced thinly. Add turmeric, red chili powder, cumin-coriander powder and sesame seeds. Cook until potatoes are done. Garnish with cilantro.
  • Mango pickle goes very well with this. Don’t forget it at any cost.
  • Left over puri and side of home-made buttermilk.
  • Enjoy !