This recipe calls for good quality imported Italian lasagna noodles. I like to use “Verde Ondine” instant lasagna. Otherwise, if you choose to use the non-instant variety, precook it according to the directions on the packet.

Preparation and Cooking Time: 1 1/2 hours
Baking Time: 45 minutes
Yield: 1 tray of lasagna, 30 cm x 20 cm x 8 cm (12 inches x 8 inches x 3 inches)

This lasagna has five distinct ingredients: pasta, tomato sauce, béchamel sauce, spinach and cheese.

about fifteen 17 cm x 17 cm (7-inch x 7-inch) sheets of instant lasagna (400 g, or about 14 ounces)
Tomato Sauce
1/2 cup (125 ml) olive oil
1/2 teaspoon (2ml) yellow asafetida powder
1 cup (250 ml) chopped fresh basil
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried marjoram
2 bay leaves
1 teaspoon (5 ml) freshly ground black pepper
1 medium eggplant, diced into 0.5 (1/4-inch) cubes
3 medium peppers diced into 1.25 cm (1/2 inch) squares
24 medium tomatoes, blanched, peeled, and chopped or six 250 g (9 ounce) tins Italian tomatoes cut into 2.5 cm (1-inch) cubes (keep the juice)
1/2 cup (125 ml) black olives, chopped
2 tablespoons (40 ml) tomato paste
1 teaspoon (5ml) salt
1 teaspoon (5ml) brown sugar
2 tablespoons (40 ml) chopped parsley
Béchamel Sauce
1/2 cup (125 ml) melted butter
1/4 teaspoon (1 ml) ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 cup (125 ml) sifted plain flour
4 cups (1 litre) warm milk
1 large bunch of spinach leaves, separated, stalks removed, washed, blanched in boiling water, and drained

375 g (13 ounces) grated cheddar cheese
250 g (9 ounces) grated mozzarella cheese
60 g (2 ounces) grated parmesan cheese
1 tablespoon (20 ml) grated parmesan cheese, reserved for garnish

To cook the tomato sauce
1. Heat the olive oil over moderate heat in a large, heavy-based saucepan. When hot, add the asafetida. Sauté momentarily: then add the fresh basil, oregano, marjoram, bay leaves, and black pepper and sauté for another few seconds.
2. Add the eggplant cubes and stir-fry for 2 minutes. Add the peppers and stirring occasionally, cook them along with the eggplant pieces until both are softened (about 3 or 4 minutes).
3. Add the tomatoes and olives and stir well. Bring to the boil, reduce the heat slightly, and cook uncovered, stirring often, for about 1/2 hour or until it reduces and thickens. Add tomato paste, salt, sugar and parsley, mix well and remove from the heat.
To cook the Béchamel Sauce
1. Place the melted butter in a heavy saucepan over low heat and stir in the nutmeg, black pepper and flour and sauté until the mixture darkens slightly (about 1/2 minute). Remove from the heat.
2. Gradually pour in the warm milk, stirring with a whisk until the sauce is smooth. Return to moderate heat and stir until it boils. Reduce the heat and simmer, stirring constantly until the sauce thickens to a thick-custard consistency (about 5 minutes).
To assemble the lasagna
1. Combine all 3 cheeses (except the reserved parmesan) in a bowl. Divide the tomato sauce and béchamel sauce into 3. Divide the cheese and spinach into 2. Divide the pasta into 5.
2. Spread one-third of the tomato sauce in the bottom of the baking tray. Place one-fifth of the pasta sheets on top. Spread on one-third of the béchamel sauce then another one-fifth of the pasta. Spread one-half of the spinach leaves; then sprinkle half the grated cheese on top.
3. Repeat this process twice more and you should end up with the béchamel sauce on top. Sprinkle with parmesan cheese. Place the lasagna in the top of a pre-heated 200 C/390 F oven and cook for 30-45 minutes or until the top is slightly golden and the pasta “gives” when you stick a knife in it. It’s best to let the lasagna set for at least another hour before serving, as this “plumps” the pasta. Cut into squares and serve.

This recipe is from Kurma Dasa's book "Great Vegetarian Dishes".



2 medium red potatoes with skin
1 can corn niblets (organic, preserved in salt/water)
1/2 cup fresh dill
1 tbls ghee
salt and pepper to taste

Wash the potatoes thoroughly.  Cut in half, leave the skin on.
Put it in a pan with a 1/2 cup water, turn the flame on medium and let it cook.  Add salt.  Add more water as needed till potatoes are cooked soft and just a little water is left.

Once the pan has cooled, take a masher and mash the potoes coarsely, so they still remain chunky.

Open the can of corn and thoroughly rinse away preservative liquid.  Drain and toss it with potatoes. Warm 1 tbls ghee and add to potatoes then add the chopped dill.  Grind coarse pepper as needed.

Gently stir all ingredients in the pan, transfer to serving bowl and serve warm. 

 Easy Pea-sy Pasta

1 box pasta (I like shells or corkscrews but use whatever you prefer)
1 cup peas or veggies chopped small
1 large can tomato sauce or strained tomato (28 ounces; can also be blended chopped tomatoes)
2-3 tablespoons cream cheese
1 teaspoon dried oregano
1 1/2 teaspoon salt (adjust to taste)
1/4 teaspoon freshly ground pepper (if your child is sensitive to pepper omit)

1. In a smallish sauce pan heat the tomato on medium heat.
2. Fill a larger pot with water and place on med/high heat and bring to a boil.
3. Add the oregano, salt and pepper to the tomato sauce.
4. Once the large pot of water is boiling add some salt and then the pasta and stir. Bring pasta water back to the boil.
5. When the pasta water is boiling again add your veggies. Cook the pasta according to the directions on the package.
6. While the pasta is cooking, add the cream cheese to the sauce and reduce the heat to med/low.
7. When pasta is cooked drain out the water and sprinkle with a little olive oil to prevent clumping.
8. Pour the sauce on individual servings or combine the sauce and pasta immediately before serving. If you like you can add some grated cheese on the top of each serving.
Next time you have to whip up a quick meal try out this pasta. Both children and adults can enjoy it...especially with a lovely green salad.

Tip: Instead of buying plain pasta, we suggest using whole grain pasta because it has a higher nutritional content and much more flavor.​