This dish is a lot like spinach parathas with stuffing. It took me around 40 minutes to make it. It is a little cheesy, probably next time I will replace cheese with potatoes, tofu etc. Ofcourse will let you know how it tastes :)
Ingredients:
90g / 3 oz wholemeal flour (I used wheat flour)
1 egg
150 ml natural yogurt
3 tbsp water
1 tbsp vegetable oil
200 g spinach - make puree of this
pinch of grated nutmeg
salt and pepper
fresh coriander(cilantro) sprigs to garnish
Filling:
1 tbsp vegetable oil
3 spring onions, thinly sliced
250g Ricotta
4 tbsp natural yogurt
90g Gruyere, grated (I could not find Gruyere cheese so used Sharp Cheddar as a substitute, you can use any swiss cheese in place of Gruyere)
1 egg, lightly beaten
125g unsalted cashew nuts
2 tbsp chopped fresh parsley (I used cilantro)
pinch of cayenne pepper
1. Sift the flour and salt into a bowl. Beat together the egg, yogurt, water and oil and gradually pour on to the flour, beating all the time. Stir in the spinach puree and season with pepper, nutmeg and little bit of salt
2. To make the filling, heat the oil in a pan and fry the spring onions until translucent. Remove with a slotted spoon and drain on a paper towels. Beat together the Ricotta, yogurt and half the Gruyere. Beat in the egg and stir in the cashews and parsley. Season with salt and cayenne. 
3. Heat the oil in a frying pan(I used 2 frying pans to make things faster). Pour in 3-4 tbsp of the batter and tilt the pan so that it covers the base. Cook for 3 minutes, until bubbles appear in the centre. Turn and cook the other side for 2 minutes, until lightly browned. Slide the pancake on to a warm plate, cover with foil and keep warm while you cook the rest.
4. Spread a little filling over each pancake and fold in half and then half again. Spoon the remaining filling into the opening. Grease an ovenproof dish and arrange the pancakes in a single layer. Sprinkle with the remaining cheese and cook in a preheated oven 180 degree C/ 350F for 15 minutes. Garnish and Serve.
Category: Broccoli , Carrots , Lasagna Noodles , Marinara Sauce , Mozzarella , Parmesan Cheese , Ricotta Cheese
Ingredients
Sauce:
• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
Lasagna:
• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) chopped spinach
• 1 cup plus 2 tablespoons grated Parmesan
• 2 ounces thinly sliced carrots, chopped
• 2 ounces thinly sliced broccoli
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 15 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)
Directions
1.To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
2.Preheat the oven to 450 degrees F.
3.Whisk the ricotta, spinach, 1 cup Parmesan, carrots, broccoli, egg, salt, and pepper in a medium bowl to blend.
4.Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
5.Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 5 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
6.Repeat with the remaining noodles and ricotta mixture. (In layers)
7.Spoon 1 cup of marinara sauce over the lasagna. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna. Cover tightly with foil.
8.Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
9.Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
