Italian

1.Lasagna:

Ingredients:
250g lasagna noodles
60g parmesan cheese
100g mozarella cheese
100g ricotta or cottage cheese
3-4 tbsp oil
2 onions(finely chopped)
100g peas(shelled)
1 small cauliflower
2 pods of garlic(finely chopped)
1/2 tsp black pepper
1/2 tsp oregano
3 tbsp parsley(chopped)
3 cups canned tomato
125ml tomato puree
125g tomato paste.

Method:
Cut the cauliflower into small florets. Boil noodles in salted water with a little oil. Wash with cold water and drain. Heat oil in a pan and saute the onions until golden brown. Add peas and the cauliflower. Cook for 2-3 minutes. Add the garlic, salt, pepper, oregano, parsley, tomatoes, tomato puree and 2 tbsp of grated parmesan cheese. Cook for a minute and keep aside. In a baking dish arrange one-third of the cooked vegetables. Cover with a layer of lasagna noodles and then a layer of mozarella cheese and a layer of cottage cheese. Sprinkle with 2 tbsp of parmesan cheese. Repeat the layers and end with a layer of parmesan cheese. Bake in an oven at 180 degree C for about 1/2 an hour.

2.Hot Spinach Salad:

Ingredients:
500g spinach (blanched and chopped)
1/2 cup olive oil
Juice of 1 lemon
Rind of 1 lemon (grated)
3 pods of garlic (finely chopped)
Salt and pepper
For Garnishing: Some croutons.

Method:
Heat together the oil, lemon juice, grated rind and garlic in a saucepan. Place spinach in a large salad bowl. Pour the heated sauce, salt and pepper over it and toss gently. Garnish with croutons.

3.Risotto Prima Vera:

Ingredients:
1 cup boiled rice
1 medium onion
1 medium carrot
6-8 mushrooms
2 asparagus
1/2 medium zucchini
1/4 medium broccoli
6 tbsp butter
1/2cup white wine
3 cups water or stock
1/2 cup shelled peas
Salt and pepper to taste
1 cup grated parmesan cheese
4 tbsps cream.

Method:
Wash and soak in water for 30 minutes. Peel, wash and chop the onion. Scrape, wash and cut the carrot and Zuccini into 1cm cubes. Clean and slice the mushrooms and asparagus into 1 cm pieces. Separate the broccoli florets. Heat 1 tbsp of butter in a frying pan and saute the mushrooms and carrots. Keep aside. In another pan melt 4 tbsp of butter and add chopped onions. Cook until transparent. Add rice and cook for about 2 minutes stirring constantly. Add white wine and stir till the rice has fully absorbed the wine. Gradually add hot water or stock, stirring constantly. After about 5 minutes, add sauteed mushrooms, carrots, green peas, zucchini, broccoli, salt, pepper powder and asparagus. After the rice is almost cooked, add the grated parmesan cheese, remaining butter and cream. Serve hot topped with cheese.