It's actually different in many ways. Let's count them. 1. It has Indian food flavor influences. 2. It's healthy by way of subbing in zucchini for noodles. 3. It has a VERY different sauce. Let's back up. Vasudha Viswanath, who wrote the new cookbook Vegetarian Reset, stopped by Tonia's Kitchen to talk about her Saag Lasagna recipe and a great story behind it. Vasudha told Tonia that growing up in India, she was exposed to a number of different cuisines from around the world. But in India, chefs and restaurants tend to play with their food, in that they add a lot of spices native to that country. As a result, you have totally different takes on various dishes that you might not expect. Vasudha's Saag Lasagna is an example (and perhaps an improvement) on this Italian classic. She says it's craveable!
Saag Lasagna
INGREDIENTS | Makes 3 servings
· 1 lb zucchini, cut in half and sliced 1.5mm thick using mandoline or knife
· 1/4 cup mozzarella, shredded
· PALAK SAUCE
o 1 tbsp ghee
o 1 tsp cumin seeds
o 1 green chili
o 1 tbsp ginger, shredded
o 1 tbsp garlic, minced
o 1 onion (250g), roughly chopped
o 1 lb spinach, fresh or frozen
o 1 tsp garam masala
o 1 tsp salt, to taste
RICOTTA MIX
o 15 oz ricotta cheese, full fat
o 1/4 cup parmesan, shredded
o Salt and pepper, to taste
DIRECTIONS
· Step 1 - Salt zucchini lightly and keep aside for 15-20 mins to draw out the water. Preheat oven to 400 degrees F.
· Step 2 - For the palak sauce - saute cumin seeds in ghee and caramelize onions. Add green chili, ginger and garlic and saute for 30 sec. Add 1 cup water, bring to a boil and add spinach gradually until it wilts. Add salt, garam masala and mix. Blend until smooth
· Step 3 - Mix ricotta, parmesan, salt and pepper and set aside. Pat zucchini dry with a tissue
· Step 4 - Layer 1/3 palak sauce, 1/3 zucchini slices and 1/2 ricotta mix in the loaf pan. Repeat. For the last layer, add the remaining 1/3 palak sauce, 1/3 zucchini slices and top with mozzarella
· Step 5 - Bake for 30-40 mins or until golden brown on top
Serve hot
