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Vegeterian Lasgna

Ricotta cheese - 200 gms
Mozerella chesse - 150 gms
Lasgna Sauce ( ready made ) - 1 bottle or you can make your own as follows
To make the sauce :
Spinach - 200 gms
Oregano - 7  tsp
salt to taste
tomatoes - 6
Tomato paste (canned) - 1 medium size
Garlic - 6 cloves
Pepper - 6 tsp
olive oil -  6 tsp
Onion - 1/4
Parsley (dried or fresh) - 4 - 6 tsp
Basil ( preferred fresh) - 10leaves

Heat some olive oil in a pot , add the onions along with the garlic, when
they are golden brown add the finely chopped garlic.

Now add the other seasonings & spinach , along with the tomato paste and the
cut tomatoes, Add 2 cups of water . Let the gravy simmer in low heat for
about 20 - 25 minutes.

Lasgna strips - 1 pack
Olive oil

Now take a 1.5inches (round) ( oven safe) , coat the vessel with 1 tsp of
olive oil.

Start layering with the pasta strips at the very bottom ,followed by
generous sauce , then add the Ricotta cheese a layer, then followed by
Mozerella one thin layer, continue the same order until it reaches the top
of the vessel.

The top layer should be the Lasgna strips, pour the excess sauce on top.
Keep them in a preheated oven 300 degrees for 20 - 25 minutes.

Serve them hot.with a good red wine.

Double the amount of sauce and ingredients for bigger pans.

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