Summer has come to an end. Looking back, I definitely had a great summer and a lot of good memories to cherish. Today was a rainy day and the mighty Sun kept hiding among the clouds all day long. After coming home in the evening, my first thought was to make a hot soup or stew to keep myself warm. But I went with my second thought and made a quick Shrimp Pepper Pasta.

Last weekend, I had bought bell peppers of all colors. They were so pretty that I kept admiring their beauty and gorgeous colors. I cooked all the 4 different colored bell peppers along with shrimp. After seasoning them, added tomato sauce and combined with pasta. The pasta tasted so good with the peppers and the shrimp that I had to go for a second round. It was easy to make and unbelievably tasty.

Shrimp Pepper Pasta

Ingredients:

• Pasta, linguine cooked in boiling water- half box
• Shrimp, deveined and cooked- 20 no’s
• Bell peppers of all colors: red, yellow, orange and yellow cut into wedges- 1 each of all colors
• Italian seasoning- 1 tsp
• Cumin powder- 1 tsp
• Ground pepper- 1/4 tsp
• Tomato sauce- 1 can or 14 fl oz
• Olive oil- 1 tbsp
• Black olives, canned for topping

Preparation:

1. Cook the pasta in boiling water after seasoning the water with salt, drain the water and keep the pasta aside.
2. In a wok or large pot, add olive oil.
3. To the oil add the cut bell peppers, saute till it turns slightly tender.
4. Add the cooked shrimp with it and saute for a couple of minutes.
5. Add the Italian seasoning, cumin powder and ground pepper.
6. Combine well and saute for a minute.
7. Now, add the tomato sauce and let come to a boil.
8. Taste and add salt and more ground pepper if needed.
9. Add the cooked pasta, combine well and cook for a minute.
10. Remove from the heat and serve on a plate.
11. If you prefer you could garnish the pasta with black olives and chopped parsley.

Tips:

• I used precooked shrimp. If you are using uncooked shrimp, you could cook the shrimp separately in boiling water or cook along with the peppers.

If you are looking for a dish that’s easy to whip up and can be saved for the next day without compromising on taste and flavor, then here is it. Go ahead and make a huge batch of this baked pasta with chicken and mushrooms, refrigerate the leftovers and it will taste mighty delicious the next day. I adore the combination of pasta and mushrooms, if it has chicken and if it’s baked and is made in a creamy white sauce, then don’t ask me how much I love this. I lack words to express it, I can definitely show you by finishing up the whole platter.

Baked Pasta with Chicken and mushrooms:

Ingredients:

• Pasta, fusilli or penne- 1/2 lb or 1/2 packet
• Chicken breasts, boneless- 3 breasts
• All purpose flour or gluten free flour- 1/2 cup
• Garlic, minced- 3 cloves
• Milk, skim or whole- 4 cups
• White Mushrooms, sliced- 1 packet
• Parmesan cheese- 1 1/2 cups + 1/2 cup for topping
• Ground pepper- 1/4 tsp/chicken breast and more to add to the mixture
• Dried Oregano(optional)- 1 tsp
• Salt- to taste
• Butter- 2 tbsp
• Olive oil- 3 tbsp to cook chicken

Preparation:

• Cook pasta in boiling water along with little salt till it turns tender.
• Drain the water and keep aside.
• Heat a non-stick cooking pan over low medium flame, add olive oil.
• Place chicken breasts on the oil, sprinkle with ground pepper and salt.
• Cook uncovered till the chicken has almost cooked and outside turns light golden in color.
• Slice the cooked chicken breasts into long strips and keep aside.
• Preheat the oven to 400 F.
• Place a large pot or dutch oven over medium heat, melt the butter in it.
• Add the flour and garlic, whisk constantly breaking the lumps till the flour turns light golden in color.
• Now, slowly add the milk and whisk it constantly, let the flour dissolve in the milk.
• Add the dried oregano to the milk and simmer for a few minutes.
• Now, add the sliced mushrooms to the milk, cook for a couple of minutes.
• Remove from the heat and stir in the parmesan cheese to it.
• Add the cooked chicken and pasta to the mixture.
• Sprinkle some ground pepper and salt over it.
• Combine the pasta and chicken well.
• Grease a large glass baking dish with butter or you could use two medium sized dishes.
• Pour the mixture onto the baking dish.
• Sprinkle 1/2 cup parmesan cheese on the top and bake it uncovered for 25 minutes.
• The cheese will turn golden in color and the mixture will be bubbling.
• Remove from the oven and let stand for a few mintes.
• Serve warm on a plate.
• Refrigerate the leftovers and it will taste delicious the next day.

Tips:

• For making it gluten free: Use gluten free flour instead of all purpose flour.
• You could adjust the amount of cheese accordingly.

I’ve always been a pasta lover as pasta dishes usually don’t demand any ingredients out of the ordinary. Any veggie or meat in the refrigerator would work and any herbs in the pantry would go well with pasta. If I don’t have any of these, then a simple tomato sauce topped with grated parmesan cheese, it couldn’t get any better than this. On lazy days a bowl of warm home made pasta is good enough to satisfy my stomach and to make my taste buds dance. I always have pasta in fact all kinds including the gluten free ones stored in my pantry as I know it will come in handy any time. I often throw them in salads, soups, stews and I even went a little over board and made pasta pudding. Do I need more reasons to stack up pasta?

The other day when I was planning to make pasta, I felt like trying something different and that day I even had brown mushrooms. So, I decided to skip the meat and combine the pasta with veggies like mushrooms and yellow peppers. I adopted this recipe from All recipes.com. I loved the addition of sour cream to the sauce which gave this dish a creamy texture and it tasted better than the restaurant style pasta dishes.

Creamy Mushroom Pasta

Ingredients:

• Pasta, fusilli or any type- 1/2 packet or according to your needs
• Mushroom, brown large, cut into stripes- 3 no’s
• Yellow peppers, cut into stripes (optional)- 2
• Olive oil- 1 tbsp
• Butter- 1/2 tbsp
• Garlic, minced- 1 tbsp
• Italian seasoning- 1 tbsp
• Chicken stock- 1 cup (or use 1/2 bouillon cube mixed with 1 cup water)
• Sour cream- 1/2 cup
• Cornstarch- 1 tbsp combined with little cold water
• Parmesan cheese, grated- 1/4 cup or according to your needs
• Salt- to taste

Brown Mushrooms:

Preparation:

• Cook the pasta in boiling water along with little salt till it turns tender, drain water and keep aside. To prevent from sticking sprinkle some olive oil.
• Heat a skillet, add olive oil and melt butter to it.
• Add the mushrooms and saute till it turns slightly tender.
• Add yellow peppers and saute for 2 minutes.
• Stir in the garlic and Italian seasoning.
• Pour the chicken stock, let it come to a boil.
• Reduce the heat to low and add the sour cream, combine it well.
• Now, add the corn starch combined in little cold water, gently combine everything well.
• Since chicken stock has salt, you don’t have to add more salt, so taste the sauce and add salt if needed.
• Pour the creamy mushroom sauce over the cooked pasta and gently combine well.
• Serve pasta in a bowl and sprinkle generously with grated parmesan cheese.

Is there any way to trap our finest moods and tune into that whenever we feel low or frustrated? If so my life would have been much better. I am amazed how our mood and feelings change each day. Yesterday didn’t turn out to be a great day for me, even after trying hard to make it look great. And my frustration hormones hiked to its highest level. After reaching home, I walked straight into my kitchen, the only place where I find myself fitting in so well these days.

That whole day I wasn’t sure of anything but was so sure about what to make for dessert that evening. The mere thought of something sweet and creamy encouraged my taste buds and senses to wake up from its slumber.

I had been haunted by the thought of making pasta pudding for the past few days. Honestly, I didn’t google it nor did I come across in any cookbook. It just hit my mind for no reason and it sounded too good to me. Last night was the absolute right time for me to be creative in my kitchen.

Considering my husband’s gluten intolerance, I made it with 100% corn pasta. Last weekend, I had bought a box of saffron, my favorite spice. I literally love anything that has a hint of saffron in it. I get mesmerized over the aroma and the flavor of saffron.

After indulging in this dessert, I was found grateful to myself for making this.

Saffron Pasta Pudding:

Ingredients:

• Corn Pasta, fusilli- 3/4 cup
• Whole milk- 1 12/ cups
• Condensed milk- 1/2 can or 150 ml
• Saffron strands, soaked in 2 tbsp milk- 2 pinches
• Agar Agar strands, 3 inch long- 1/4 cup
• Water to dissolve agar agar- 1/2 cup

Preparation:

• Cook pasta in boiling water till it is well cooked, drain the water and keep aside.
• If you want you could chop the pasta to small pieces, I used it as it is.
• Soak 2 pinches of saffron strands in 2 tbsp milk.
• Place a saucepan over medium heat, add milk to it and let it come to a boil.
• Add condensed milk and soaked saffron, heat it for 5 minutes.
• Add the cooked corn pasta and cook the mixture for 2 more minutes.
• In the meantime, boil Agar-Agar strands along with 1/2 cup water.
• Let the agar-agar dissolve in water, stir it constantly.
• When it has melted completely in water, strain it and pour the liquid into the pudding mixture.
• Combine well and remove from the flame.
• Pour the mixture into ramekins or dessert bowls.
• Let cool down for a while and then keep it in the refrigerator, allow it to set.
• It takes about half an hour or so for the pudding to set.
• While serving, you could even top the pudding with two strands of saffron or your favorite nuts.

Tips:

• You could make this without pasta, but make sure to add saffron.

I love pasta dishes, however this was the first time I had tried manicotti. Seeing the huge size of manicotti it was obvious to me that it needs to be stuffed before I do anything with it. When it came for selecting the stuffing I was dauntless enough to pick ground beef. I even made my own pasta sauce infused with aromatic herbs. After I stuffed the manicotti with the ground beef, I baked it spreading them with the pasta sauce and cheese. The aroma that spread while baking the stuffed manicotti was so alluring.

As soon as the stuffed manicotti came out of the oven, I indulged in it. It was unbelievably delicious and I fell for this dish head over heels.

Stuffed Manicotti

• Serves: 4
• Preparation time: 45 minutes

Ingredients:

Step 1: For making Stuffing:

• Ground beef- 1 pound
• Onion-1
• Red pepper- 1
• Ground pepper- 1 tsp
• Salt- 2 pinches
• Olive oil- 1 tbsp

Preparation:

• Puree onion and red pepper in a blender.
• Place a wide non-stick cooking pan over medium heat, add olive oil.
• Add the ground beef and let it cook for few minutes.
• When the beef starts to loose its pink color, add the onion/red pepper puree and combine well.

• Cook until the beef mixture is no longer watery and is almost dry.
• Add the ground pepper, salt and combine well.

• Remove from the heat and keep aside.

Step:2 For making Pasta Sauce:

• Tomato Sauce, low sodium- 2 cans (8 ounce each)
• Thyme- 1 sprig
• Rosemary- 5-6 leaves
• Dried basil- 1/2 tsp
• Dried Oregano- 1/2 tsp
• Worcestershire sauce- 1 tbsp

Preparation:

• Heat a sauce pan over medium heat.
• Pour the tomato sauce, add the rest of the ingredients and let the sauce come to a boil.

• Simmer for few minutes and remove from the stove.

Step:3 Cooking Manicotti:

• Manicotti- 12 no’s
• Salt- 1/2 tsp

Manicotti:

Method:

• Fill a large pan 3/4 th with water, let the water come to a rolling boil.
• Add the salt and put the manicotti into the boiling water.
• Cook the manicotti till it becomes tender.

• Make sure not to over cook the manicotti.
• Drain the water and keep aside the cooked manicotti.

Step:4 How to stuff the manicotti:

• Gently fill each cooked manicotti shell with 3-4 tbsp of ground beef mixture.

Step: 5 Baking the stuffed manicotti:

Ingredients:

• Parmesan cheese, grated- to spread over the manicotti

Method:

• Preheat the oven to 350F (180 C).
• Grease a baking sheet with non-stick cooking spray.
• Place the stuffed manicotti as one layer on the baking sheet.
• Spread the pasta sauce over the manicotti and generously spread the cheese over it.
• As you can see, I didn’t spread the pasta sauce all over the manicotti.

• Cover the baking sheet with aluminum foil and bake for 30 minutes.
• Uncover and bake for another 5 minutes more.
• Enjoy with your family and friends!

Tips:

• You could add the chopped onions and red pepper without pureeing it.
• Leftover stuffed manicottis tastes even more delicious the next day.

Dish 2: Pasta in creamy coconut sauce topped with pan fried chicken

One recipe and two dishes, your taste buds would dance with joy seeing this…

During every meal I think it would have been nice if I had variety of dishes lined in front of me to taste. But this happens only during special occasions or when I have guests over for a meal. On other days, convincing my mind to prepare even one dish is a bit difficult let alone two or more dishes And I terribly fail to fulfill my taste bud’s greedy desire for tasting many dishes.

For the last couple of days I found my taste buds to be acting unbelievably nice to me. In return, I decided to treat my taste buds with something special for today’s dinner. I entered my kitchen with the mind of making one dish and came out with two dishes instead. How kool is that? Oh ya, my taste buds are still dancing with joy that they got to taste two dishes in one sitting.

I tweaked the original recipe a bit. The original recipe called for fish, but I used chicken. Also, I used dried oregano and ground pepper to season the all-purpose flour which gave a good flavor to the pan fried chicken. The recipe involves two steps: pan frying the chicken and preparing a coconut sauce. The creamy coconut sauce is then poured over the pan fried chicken. The creamy coconut sauce has a mild flavor with all the spices added in it. For the second dish, I made pasta and poured the coconut sauce over it. Pasta tasted really good with the sauce.

Non-vegetarians could go with the chicken dish and the vegetarians with the pasta in creamy coconut sauce.

Pan Fried Chicken with Creamy Coconut Sauce:

Step 1: Pan Frying Chicken

Ingredients:

• Chicken fillets- 4
• All-purpose flour or Maida- 1/2 cup
• Dried Oregano- 1/2 tsp (optional)
• Ground pepper- 1/2 tsp
• Salt- to taste
• Butter- 1 tbsp
• Oil- 1tbsp

Preparation:

• Season the chicken fillets with salt.

• In a bowl, combine all-purpose flour or maida, dried oregano and ground pepper.

• Heat a non-stick wide pan over medium heat, add butter and oil to the hot pan.
• Coat the chicken fillets with the seasoned all-purpose flour, shake off the excess flour.

• Place the chicken fillets on the pan and pan fry the chicken until the chicken is cooked well and both the sides turn golden brown.

• Transfer the pan fried chicken to a platter.

Step 2: Preparing the Sauce

Ingredients:

• Oil- 1tbsp
• Cumin seeds- 1/2 tsp
• Ginger, minced- 1 tsp
• Garlic, minced- 1 tsp
• Onions, minced- 1/2 onion
• Celery, minced- 1 stalk
• Turmeric powder- 2 pinches
• Coriander powder- 1/2 tsp
• Ground pepper- 1/4 tsp
• Coconut milk- 3/4 cup
• Heavy cream or half -half- 3 tbsp
• Tomato, minced- 1
• Cilantro, minced- 1 tbsp
• Mild Cheddar cheese- 3tbsp (optional)
• Salt- to taste

Preparation:

• While the chicken is pan frying, make the sauce.
• Heat a sauce pan, add oil.
• Add cumin seeds to the hot oil and saute.
• Add ginger, garlic minced and saute till it starts to turn golden.

• Add onions and salt, saute till tender.
• Add celery and saute for 2 minutes.

• Add turmeric powder. coriander powder, ground pepper and combine well.
• To the mixture add little water to prevent the spices from burning.
• Pour the coconut milk and heavy cream and let it come to a bubble.

• Now, add the minced tomato, let it cook and get mashed.

• Cook till the sauce starts to thicken, add cheese if you want at this point and combine well.
• Garnish with cilantro.

Plating:

• Place the pan fried chicken on a plate, pour the prepared coconut sauce over the chicken.
• You could even serve plain rice or steamed vegetables on the side.
• I decorated the plate with my favorite Mandarin oranges and scallions.

Pasta with Creamy Coconut Sauce topped with pan fried chicken

• Prepare the creamy coconut sauce and keep aside.
• Cook your favorite kind of pasta according to the direction given on the pasta box.

• In a bowl, combine the pasta with the creamy coconut sauce.

• You could garnish the pasta with parsley leaves or cilantro.
• You could even place the pan fried chicken over the pasta and pour some coconut sauce over it.

Tips:

• You could use king fish fillet or tilapia fillet instead of chicken.
• Health freaks: Add light coconut milk, fat-free cream and fat-free cheese( or avoid adding cheese).

Am I breaking any rule by making Spaghetti and goat sauce instead of spaghetti and meat balls? If I am, you have all the right to hand cuff me. If not, join me and make this easy yet super delicious, meaty, saucy spaghetti with goat meat. I guess you guys are with me, I hear the applause By the way, who dare to resist this if served right in front of you, just screw the rule or whatever and gobble up the yummy spaghetti and goat sauce.

In India, goat is popular than lamb, but in the US it’s just the opposite. I for some reason prefer goat to lamb, may be because I grew up eating goat. Also, I am not a die hard fan of goat. I cook goat once in a while only, as I can’t stand the strong flavor from the goat meat. Last weekend, goat was my target and I wanted to make something different with it; other than the spicy goat curry that I used to make. Seeing spaghetti in my pantry, the idea of making spaghetti and goat sauce hit me vigorously.

Went with my idea and the next thing I witnessed was my husband sneaking into the kitchen and digging into the cooking pan. How greedy of him! Can’t blame him as this’s highly irresistible.

Like a tsunami I stopped him from emptying it as I was more concerned about plating the dish and taking few pictures of that. He hates when I do this. So, I had to hurry up and quickly clicked few pictures. I had to serve the entire pot to satisfy my hubby’s greed, which I did with all smiles

Spaghetti Center piece: Put a handful of spaghetti on a glass and place this on the dinner table, don’t have to rush for any flowers, this works just perfect.

Spaghetti and Goat sauce

Ingredients:

• Spaghetti- half pound
• Salt- for pasta water
• Goat meat, boneless or boned cubed – 1 pound
• Ground Pepper- 1/4 tsp
• Thyme- 2 sprigs
• Salt- to cook meat
• Onion, chopped- 2
• Garlic, minced- 1tsp
• Dry red pepper crushed- 1tsp
• Tomato paste- 1 cup or 8 ounces
• Worcestershire sauce- 1tbsp (optional)
• Parsley leaves or cilantro, chopped- 2 handful
• Olive oil- 2tbsp
• Parmesan cheese, grated- to sprinkle on the dish according to your needs

Preparation:

Cooking Spaghetti and Goat meat:

• Place a large pot of water on to a boil for spaghetti.
• When it boils, add salt and add pasta.

• Cook the pasta till it becomes tender, drain the water and keep aside.

• In a pressure cooker, combine goat meat, ground pepper, salt and thyme sprigs.

• Add enough water to the goat meat and pressure cook it until the meat is completely cooked and is tender.
• After the meat has cooked thoroughly, don’t strain the water left in the cooker along with the meat, we will be using this flavorful water while making the sauce.

Making the Goat Sauce:

• Heat a wide non-stick pan on medium heat, add olive oil.
• To the oil, add red pepper crushed, saute and immediately add chopped onions to it and saute till tender.
• Add garlic and saute for couple of minutes.
• Add tomato paste and cook until well combined.

• Now, add the cooked goat meat along with the water from the cooked meat and combine everything well.

• Add Worcestershire sauce and give it a stir.
• If there is too much water, simmer it and let the sauce thicken.
• Add the cooked spaghetti to the thickened sauce and toss the paste in the sauce.

• Garnish with fresh parsley leaves or cilantro, remove from the stove and keep it covered.
• If you wish you could even sprinkle parmesan cheese on top.
• Serve hot and dig in this irresistible spaghetti and goat sauce.

Tips:

• Goat meat takes more time to cook thoroughly, so add enough water to the meat and pressure cook it.
• Add the water from the cooked meat while making the sauce.
• You could use boneless or bone-in goat meat.
• If you want more sauce, add more of the tomato paste.

Healthy lasagna??? Are you kidding me? How could that be possible? Isn’t lasagna supposed to be layered with cheese and topped with extra grated cheese???

Aren’t these the questions that popped into your mind when you read the title, healthy lasagna? I warn you, don’t underestimate lasagna; it does have a different face that only few people might know, a healthy humble one. Most of us haven’t had the chance to meet with this healthy version. We always come across the extra cheesy, extra unhealthy version and these obviously make it extra delicious. Do you know the reason why you haven’t met with the healthy version? It’s simple; you haven’t yet made the effort to meet that one. If you did, you wouldn’t be still hanging out with the unhealthy version.

I’ve had lasagna in restaurants – just a couple of times though! Both the times, one thing I’ve done while eating lasagna is removing most of the cheese from the lasagna and trying to cut down fat. When I am done, a heap of cheese was found on my plate. Now, you may ask: “Did you really do that?” and my answer: “Yes, I had to do that”.

When I was almost successful in removing most of the cheese from the lasagna, there came the waiter and asked me politely: ‘Madam, would you like some grated parmesan cheese sprinkled on your lasagna?’ I wasn’t surprised a bit to hear this, as my dear hubby sitting on the other side of the table enjoying his lasagna without any guilt.

I know, those of you reading this, especially lasagna lovers may have started throwing tomatoes on me or may have left this page by saying: ‘screw you and your healthy lasagna’: P Thanks for the tomatoes, I would be making tomato soup tomorrow, lol.

No offense meant to lasagna and lasagna lovers. I had been trying to figure out why I give so much disrespect to lasagna. Am I ignorant on eating lasagna by not enjoying all the cheese? May be! Honestly it’s just that I can’t handle that much cheese. If I force myself to eat all the cheese, I get dizzy and there would be a fair chance that I would act insane after that. So lasagna lovers, please pardon me for not enjoying the lasagna in its proper way, pretty please?

I’ve always thought that lasagna can only be made with layers of cheese on it and in the unhealthiest way. Hence, I never cared to go through the trouble of getting different kinds of cheese and making it in my kitchen.

It was on January 19th, 7.35 PM I realized all these years I had misinterpreted lasagna. When I finally met with the healthy version of lasagna, I literally froze. It tasted extremely delicious and guess what? This time I didn’t worry about removing the cheese. I enjoyed it like everyone else.

How did I come up with the idea of healthy lasagna?

Jan 19th, Time: 5.30 PM:

While flipping through the TV channels, I landed on a channel that discussed about lasagna. After watching that program, my mind was full of lasagna. I felt that, being a food enthusiast if I don’t make lasagna in my kitchen at least once, it’s a big shame and an embarrassment. I made up my mind and I started whipping up lasagna my way. When it was ready, it turned out to be a healthy, nutritious and delicious lasagna with the goodness of spinach, kale and tofu in every bite. Not much cheese to worry about.

Now that I’ve met with the healthy version lasagna, there is no going back to the greasy version.

Healthy Lasagna with Spinach, Kale and Tofu

Ingredients:

For making the sauce:

• Onion, minced- 1
• Garlic, minced- 2 tsp
• Tomato sauce, no salt added, 8 oz can- 3
• Oregano, dried- 2tsp
• Basil leaves- 3
• Olive oil- 1 tbsp

Preparation:

• Heat a sauce pan over medium heat, add the olive oil, add onions and cook it for about 4 minutes, stirring occasionally, until tender.
• Add garlic, oregano, basil leaves and saute them for 1 minute.
• Now, add the tomato sauce and simmer for 10 minutes.
• When it starts to boil, remove from the flame and keep aside.

For layering:

• Tofu, firm, drained- 8 oz
• Spinach, fresh or frozen- 1/2 packet
• Kale, fresh or frozen chopped- 2 fresh leaves or 1/2 packet frozen
• Uncooked lasagna noodles- 6
• Parmesan cheese, grated- 1/4 cup + to sprinkle at the end, 2 -3tbsp

Preparation:

• Preheat the oven to 350F.
• Drain the water from the tofu and crumble it in a large bowl.
• Stir in 1/4 cup parmesan cheese until well combined.

• In a wide pan, cook spinach and kale by adding little water to it  until they are tender. Cool and squeeze out excess water and set aside.

How to assemble:

• To assemble lasagna, cover bottom of a 13×9-inch baking dish with half of the prepared tomato sauce.

• Arrange 2 sheets of noodles on the sauce.
• Layer pasta with half the cooked spinach and kale.
• With the back of a spoon, gently spread half of the tofu-parmesan mixture on the spinach-kale.

 

• Top with 2 layers of lasagna noodles, remaining spinach-kale and tofu-parmesan mixture.
• Layer remaining 2 sheets on top.
• Spread remaining tomato sauce on top.

• Cover the baking dish with aluminum foil.

• Bake at 350F for 1 hour.
• Uncover and evenly sprinkle 2-3 tbsp grated parmesan cheese.

• Bake about 15 minutes, until cheese is melted.
• Let stand for 15 minutes before serving.
• Here is the healthy, nutritious, easy on cheese lasagna. When you have a bite of this you will realize that this tastes almost like the estaurant style.

Tips:

You could make as many layers as you want, increase the amount of the ingredients accordingly.