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4 GREEN PEPPERS
-
PIECE OF GINGER ROOT, grated
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1 POTATO, boiled and diced
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100 GRAM
PANEER or COTTAGE CHEESE
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50 GRAM PISTACHIO NUTS, chopped
-
25 GRAM RAISINS
-
2 RED CHILIES, chopped
-
1 TSP
CURRY
POWDER
-
1 TSP CHILI POWDER
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500 GRAM SPINACH, cleaned
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250 GRAM
FRESH LASAGNA OR READY MADE LASAGNA
-
8 DECILITER MILK
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3 TBSP BUTTER
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3 TBSP FLOUR
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80 GRAM PARMESAN
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200 GRAM
PANEER or COTTAGE CHEESE
-
200 GRAM MOZZARELLA
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50 GRAM CASHEW NUTS, chopped
-
100 GRAM GOUDA CHEESE, grated
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Cut the
green peppers in half. Stir fry the potato and the chilies for a few minutes;
add the other ingredients and heat for 5 minutes. Stuff the peppers with this
mixture. Poor some water in an oven tray, put the peppers in and bake them 25
minutes at 180 degrees.
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Stir fry
the spinach 5 minutes. Add the mozzarella, the cottage cheese, the gouda
cheese and the cashew nuts. Melt the butter, stir in the flour, and the milk.
Bring to the boil, stir well, simmer for a few minutes, dissolve the parmesan.
Put 1/3 of the spinach in a rectangular oven dish, add 1/4 of the cheese
sauce, cover with lasagna sheet, repeat two times. Cover the top lasagna sheet
with cheese sauce. Bake 45 minutes at 190 degrees.
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