Mushroom and Spinach Lasagna

Lasagna is a Pasta dish made in layers with meat sauce and cheese. I made a vegetarian version using mushroom and spinach. One of my readers wanted me to post Lasagna recipe. I have seen so many recipes but never attempted it at home. SO when I saw the Lasagna sheets in the stores I grabbed it. Those sheets were oven ready sheets so you need not precook the sheets. Just layer it with sauce and cheese and bake for 30 minutes and Lasagna is ready. This recipe is adapted from Titli's vegetarian lasagna. It turned out wonderful. The white cheese sauce was absolutely delicious and it just melted in the mouth. I am really happy that I tried this. Next time I am planning to do a spicy version as hubby likes only spicy food. I assembled the lasagna and refrigerated it. The next day I baked it. There is one more lasagna in the freezer. You can either freeze uncooked lasagna or cooked lasagna. Both works great. So have one in freezer and on a day when you are in no mood to work in kitchen, just remove it, thaw and bake. Your food is ready in 30 minutes without even doing any work...

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Eggless Sfogliatelle Ricci- An Italian Pastry - Tribute To Lis - Queen Of Daring Bakers

Today while I visited the Daring Baker's group page, I was shocked to learn about the demise of DB's co founder Lisa who blogged at La Mia Cucina. Dearly called as Lis, she used to introduce us to the host every month. I am one of the silent admirer of Lis. I think Daring Bakers group is the first group to do monthly challenges. Nowadays there are so many groups among bloggers but Daring Bakers remain on top. I am proud to be part of Daring Kitchen for the past three years and this month's challenge post is a tribute to Lis for bringing so many wonderful cooks from all over the world together. I am extremely sad that every month I am doing a tribute post. First it was for my mom, then for my beloved chef Tarla Dalal and now for Lis. I hope this stops this year. I really don't want to lose anybody next year...

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Eggless Sfogliatelle Frolle

Yesterday I shared with you the first recipe I tried for this month's Daring Baker's Challenge. And here comes the other recipe. Thought the preparation is quite simple in comparison to Ricci, it tastes amazing. Hubby liked this more than the Ricci. I myself liked this very much. The outer covering is a pie dough and filling is the semolina ricotta filling used in Sfogliatelle Ricci. I used my eggless Apple Pie crust which usually turns out good. The result was a flaky, soft crust and a soft delicious filling. I made the pie crust dough during one of the cookery class session in which I had to demonstrate it to a student. I then used it to make this yummy pastry during evening.

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Eggless Oats Chocolate Biscotti

For this month's Home Baker's challenge, Priya is our host and she selected the theme Biscotti. Biscotti are double baked crunchy and light biscuits from Italy. Biscotti uses eggs for binding and when ever I make an eggless biscotti I face a problem. The top cracks and it is very difficult to get perfect oblong biscotti.  For this month Priya provided us four recipes and one among those was an eggless recipe. She had got perfectly shaped biscotti and so I wanted to try that recipe. But still I didn't get the shape but it tasted delicious. Super light and super crisp it was super hit at my house. Though it doesn't look beautiful, it tasted divine and in two days all the 22 pieces were gone. My daughter needs more but as I am out of chocolate I have postponed the preparation. So don't be fooled by the look of this biscotti. Try it and enjoy it as we did.

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