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I give all credit for putting up this post to (R)oomie. The moment this idea started building up in my head I jumped out of the couch and started working on all the vegetables and worked my way through it. It took a LOT of time and by the time I was done I lost all my appetite for it. But (R)oomie got in on the action from there on and ate it - He ate it through the night and just watching him devour it somehow made up for my lack of appetite. I decided I would blog about it.

Just make this on a weekend or someday you have a lot of time and you need to unwind(if cooking is your way of unwinding that is).

Have I mentioned how much I love pasta? In any form appetisers, main courses maybe even desserts(who knows right?)! Don’t puke just now, since you’re here anyways why don’t you read the post and decide if its fun experimenting with food(pasta in particular)

I boiled and drained 3 sheets of lasanga and kept it aside. If you have some leftover stored in your fridge I’d suggest you use that. The lasanga is for the bottom most layer of this heavenly savoury cake, so you could actually layer it with any shaped pasta you like. How’s that for fun?

I’m really sorry that I didn’t take any pictures while I was doing all the prep because that’s really the time consuming part. Also maybe I should ask you to run 2 extra miles because of all the calories this dish is guilty of. We’ll try to make it work :)

What you will need:

Boiled and drained pasta/lasanga - About a cup, just about enough to layer the bottom 1 inch of your 9” cake baking pan.

Olive oil - 1 Cup and enough to oil the cake pan.

  1. All purpose flour - 1 Cup (To go the healthier route you can replace this with whole wheat flour or other whole grain mixes)
  2. Baking powder - 1/2 Tsp
  3. Baking Soda - 1/4 Tsp
  4. Salt - to taste(Because of the cheese you have to be careful on how much you add)
  5. Sugar - 1 pinch or 1/8 Tsp(Similar to how we add a pinch of salt to bring out the flavour in sweet dishes)
  6. Parmesan cheese - grated 1/4 Cup. You can be bold enough and go to 1/2 Cup but I have a feeling it would be too much.
  7. Paprika powder (optional)

Blanched Veggies of your choice - I blanched carrots, peas and spinach

Roasted Veggies of your choice - I roasted onions and zucchini.(Both were sliced thin and long)

Whisk the above 6/7 dry ingredients in a bowl and keep aside. We are just making sure that the dry ingredients combine well before adding the wet ingredients to it.

The only wet ingredient is the olive oil. Add that to the dry ingredients and mix well and keep aside. If you like you can add some water or some more olive oil to make it a thick semi solid dough like consistency.

The other thing you can do is prepare the veggies on the side. I had blanched carrots, peas, spinach along with roasted/pan fried zucchini, onion.

Preheat the oven to 350°F. Oil your baking dish with olive oil.

Start by layering the boiled and drained pasta (I think using the lasanga layers would give it a kind of a base)

Layer the spinach and veggies over the pasta. Now pour the batter over and spread evenly. Make sure you leave enough space for the cake to rise. This mix rises easily. Bake in the middle rack for 35-40 minutes or till the toothpick comes on clean. I would suggest that you turn the pan around after about 20 min(midway) for even baking. You might find the cake a tad bit oily(duh!) The cake rose quite well but fell soon after but I wouldn’t worry about it, unless anyone could tell me what I did wrong?

I added some heart shaped pasta pieces as a topping/garnish to please the (R)oomie but it wasn’t necessary.

After a really long break Im glad that I can participate in PPN212 hosted by Ruth this week.

As a kid I loved pretending that I was part of a party and raising to toast to someone or something. Clinking those pretty long stemmed delicate glasses was something that seemed out of my reach(because as a kid I’m known to have butter fingers around glassware) In this case I’d like to raise a toast to Easter, to Sachin’s Bday and Godzilla’s Bday.

Amma always makes wine at home without the yeast and we never really manage to wait long enough for the juice to ferment to wine. I usually worry her silly till she pours me some in a thimble and we go clink clinking after a sip of her absolutely delicious wine.

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