2 cups part-skim ricotta cheese (can substitute low-fat creamed cottage cheese)
¼ cup chopped fresh parsley
1 tsp dried or 1 tbsp fresh basil
1 tsp dried or 1 tbsp fresh oregano
1 tsp garlic powder
2 cups fresh (chopped) or 10 oz frozen spinach, thawed and drained
4 cups marinara sauce, low-sodium
1 lb box lasagna noodles, (regular, whole wheat or whole grain), cooked and drained
2 large zucchini, thinly sliced
1½ cups low-fat shredded mozzarella cheese, divided
3 tbsp grated Parmesan cheese
- Preheat oven to 350°F.
- In a bowl, combine ricotta cheese, ½ cup mozzarella cheese, parsley, basil, oregano, garlic, and spinach.
- Spray bottom of 13 x 9-inch rectangular baking dish with cooking spray; spread bottom of dish with marinara sauce.
- Top with a single layer of noodles (about 3 strips per layer).
- Spread half of ricotta cheese mix and arrange half of zucchini on top.
- Add another layer of sauce.
- Top with noodles, second layer of ricotta cheese mix, then remaining zucchini.
- Add another layer of noodles, spread with marinara sauce, and top with remaining mozzarella and Parmesan cheeses.
- Cover with nonstick foil and bake 30 minutes; uncover and bake an additional 20 minutes or until browned.
- Let stand 10 minutes before cutting.
Makes: 10 servings
Paneer Chilli Cigars recipe
For The Filling
3/4 cup crumbled paneer (cottage cheese)
1 tbsp chilli-garlic sauce
2 tsp oil
1/4 cup finely chopped spring onions(whites and greens)
1/4 cup grated processed cheese
salt to taste
oil for deep-frying
1 tbsp plain flour (maida)
5 samosa pattis
For the filling
- Heat the oil in a broad non-stick pan, add the spring onions and sauté on a medium flame for a few seconds.
- Add all the remaining ingredients, mix well and cook on a medium flame for 1 minute.
- Divide the filling into 15 equal portions and keep aside.
How to proceed
- Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.
- Cut each samosa patti into 3 to get 75 mm. X 62 mm. (3″ x 2½”) rectangular pieces. You will get 15 pieces in all. Place a portion of the filling at one corner of the samosa patti piece. Roll it up tightly starting from the end where the filling is placed to make a cigar.
- Seal the edge of the samosa patti piece using a little of the plain flour-water paste.
- Repeat for the remaining pattis and filling to make 14 more cigars.
- Heat the oil in a deep kadhai, deep-fry a few cigars on a medium flame till they turn golden brown in colour from all the sides. . Drain on an absorbent paper.
- Serve immediately with spicy sauce.
Chilli Garlic Sauce ( Chinese Cooking )