Spinach Lasagna

I saw this recipe on startcooking.com few years back and I wanted to give it a try ever since I watched it. Finally gave it a try yesterday and it came out very tasty. We all loved it in our home.

Ingredients:

2 extra large eggs (lightly beaten)
15 ounces Ricotta cheese
10 ounces frozen spinach, defrost and squeeze dry
3/4 cup of grated parmesan cheese, divided
1 tsp salt
1/3 tsp ground pepper
1 tsp oregano
26 ounces spaghetti sauce
10 sheets of oven ready lasagna noodles
1 pound of shredded mozzarella cheese, divided

Directions:

Preheat the oven to 400 degrees F

Ricotta mixture

In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.
Layer the ingredients in a 9 x 13 x 1 inch pan in the following order.

Layer 1
3/4 cup of the sauce
3 sheets of pasta
3/4 cup of the sauce
1/2 of the ricotta mixture
1 and 1/3 cup of the mozzarella cheese

Layer 2
3 sheets of pasta
3/4 cup of the sauce
1/2 of the ricotta mixture
1 and 1/3 cup of mozzarella cheese

Layer 3
4 sheets of pasta
3/4 cup of the sauce
1 and 1/3 cup of mozzarella cheese
1/4 cup parmesan cheese

Bake for 30 minutes, until the sauce is bubbling.
Let it sit for 15 minutes before cutting.

Egg Curry with Coconut Milk

Hearty and mildly spiced egg curry with coconut milk goes very well with some warm rotis. Perfect recipe for the days when you don't want to spend lot of time in the kitchen.

Ingredients:

6 eggs

2 tbsp oil

1/2 tsp mustard seeds

1 large onion, thinly sliced

1 spring curry leaves

1 tsp ginger garlic paste

1/3 tsp turmeric powder

1 tsp Kashmiri red chili powder

1 tsp coriander powder

1/2 tsp fennel seeds powder

1/2 tsp garam masala powder

2 tomatoes, chopped

Salt to taste

1 cup coconut milk

Few springs cilantro

Directions:

Boil eggs, peel and cut them into half.

Heat oil in a pan. Add mustard seeds and allow them to splutter. Add curry leaves and thinly sliced onions and cook till golden brown. 

Add ginger garlic paste and cook till the raw smell is gone.

Reduce the flame and put turmeric powder, Kashmiri red chili powder, coriander powder, fennel seeds powder and garam masala and mix well.

Add chopped tomatoes and salt. Mix well. Increase the heat to medium high and cook till the oil leaves the sides of the pan.

Add coconut milk and mix well. Bring it to a boil. Slide in the eggs and mix gently. Cover and cook for 5 to 10 minutes on medium flame. Adjust salt.

Garnish with chopped cilantro.

Serve hot with chapati or roti.