Lasagna has become a common dish and is mostly served in dinner parties.Everyone really enjoy the cheesy goodness of this dish.Some people enjoy the chicken flavour some love the meaty version.But this recipe is healthy,easy and still delicious.I am sure every vegetarians going to love this.
2-3 cup blanched spinach
1 mushrooms (chopped)
1 can mushrooms (sliced)
2-3 tablespoon unsalted butter
1 cup cheddar cheese(grated)
3 teaspoon soy sauce
1 tablespoon oyster sauce
1 tablespoon soya sauce
1 tsp onion powder
salt and Pepper to taste
Garlic ginger paste
1 table-spoon olive oil
1/4 cup oil
2 tablespoon flour
0.5 liter milk
1/2 tsp oregano
3 large fresh jalapeno sliced
1 tablespoon chicken powder
5 lasagna layers (boiled)
Grind the blanched spinach till all the leaves are completely chopped and turned into a thick paste
In a non-stick pan,add olive oil and garlic ginger paste.Also add the chopped mushrooms and mix well.
Add salt,pepper,onion powder and soy sauce and cook well till all the flavors have merged.Dish them out and let it cool.
sautée the mushrooms in oyster sauce and soya sauce for 1 minute.
In a sauce pan, heat up 1/4 cup oil and add flour.Mix well and add a dash of salt.
Remove the pan from the flame and pour in the milk while whisking it constantly.
Once all the lumps are gone, put it back on the flame,add pepper,chicken powder,oregano and let it thicken slightly.
Arranging the dish:
In an oven safe dish, grease it with a cooking spray.
Add the first layer of spinach and mushrooms, spread it evenly in the base
Put the second i.e lasagne layers.
top the layer with sautéed mushrooms and jalapeno.
Lastly,pour the white sauce on top and bake for 10 minutes at 180ºC,
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All you need is love but a little chocolate every now and then doesn’t hurt
250 grams digestive biscuits
75 grams soft unsalted butter
1 x 400 grams jar nutella (at room temperature)
100 grams chopped toasted hazelnuts(OPTIONAL)
500 grams cream cheese (at room temperature)
4 teaspoon icing sugar (sifted)
3 teaspoon coco powder
Break the digestives into the bowl of a processor, add the butter and coco powder and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts(if you prefer,i skipped this) and continue to pulse until you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base.
Place the tin in the fridge for at least four hours or overnight.
Serve straight from fridge.
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For glazing 2 egg Yorks and ½ teaspoon caster sugar.
1 kg boneless chicken
2 tablespoon oil
1/3 teaspoon salt
1 tablespoon chili sauce
1 tablespoon soya sauce
2 teaspoon garlic paste
½ cup cheddar cheese
½ cup mozzarella cheese
½ cup tomato cut into small pieces
½ cup onions
½ cup mushrooms
Add all the ingredients of the dough in a large open bowl and make soft dough by adding little amount of water as required.
Cover the dough and keep it for rising for 1 hour.
While the dough is in the proving stage. Start by making the filling.
Marinate the chicken with 1/3 teaspoon salt, 1 tablespoon chili sauce, 1 tablespoon soya sauce.
Put 2 tablespoon oil a nonstick pan. Add garlic and stir fry the chicken.
Stir fry onions and tomatoes.
Now add all the other filling ingredients together. Place this filling in a bowl and keep it aside for use.
Once the dough has risen, divide the dough into three portions. Roll each part out one by one into ½ inch circle and cut the sides of the dough with the parallel lines.
Put the chicken filling in the center and turn the cut ends on one another forming a fishtail. Once the fishtail is complete press it with the palm.
Make four fishtail buns in the similar way.
Glaze the buns and place two of them in the oven at a time 150°C for 25 minutes of until the bread turns golden