Vegetable Lasagna(Indo-Italian)
by Vimala Rao

Ingredients
Vegetables: carrots, cauliflower, green peppers, peas, spinach
8 oz mozzarella cheese
1 can tomato paste
1 t.sp. red chili powder
1 cup ricotta cheese
1 large tomato
¾ - 1 cup parmesan cheese
salt to taste
1 t.sp. garam masala
9 lasagna noodles

METHOD:
Cook lasagna noodles as per instructions. Heat a little oil and fry the vegetables (except spinach) for 5 - 10 minutes on low heat. Add spinach and salt. Cook until vegetables are done. Add ricotta cheese and cook for a further 5 - 10 minutes. Then add garam masala and chili powder. When the mixture has cooked, add parmesan cheese and mix well. Remove from heat.
Layer cooked noodles in a baking dish. Spread tomato paste, then vegetable filling and sprinkle with mozzarella cheese. Repeat with another layer of noodles, tomato paste, vegetable mixture and cheese. Cover with foil and bake at 375ºF for 30 minutes. Remove from the oven and serve hot with garlic bread.