Fusion dish with lasagne, sweet corn masala, spinach, and creamy cheeses—ideal for a comforting vegetarian dinner.
# What You'll Need:
→ Masala Base
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 inch fresh ginger, grated
05 - 2 green chilies, finely chopped (optional)
06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon garam masala
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon red chili powder (optional)
12 - 14 ounces canned diced tomatoes
→ Sweet Corn
13 - 2 cups sweet corn kernels (fresh or frozen)
→ Soup
14 - 4 cups vegetable broth
15 - 7 ounces lasagne sheets, broken into pieces
16 - 3.5 ounces baby spinach leaves
17 - 7 ounces ricotta cheese or cottage cheese
18 - 3.5 ounces mozzarella cheese, shredded
19 - Salt and freshly ground black pepper, to taste
→ Garnish
20 - 2 tablespoons fresh basil or coriander, chopped
21 - Extra ricotta or mozzarella cheese (optional)
# Step-by-Step Guide:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, grated ginger, and green chilies, if using. Sauté for 1 minute until fragrant.
03 - Stir in ground cumin, coriander, garam masala, smoked paprika, turmeric, and red chili powder. Cook for 1 minute to release aromas.
04 - Add canned diced tomatoes. Cook for 5 minutes, stirring occasionally, until sauce thickens slightly.
05 - Stir in corn kernels and cook for 2 minutes.
06 - Pour in vegetable broth and bring mixture to a gentle boil. Add broken lasagne sheets and simmer uncovered for 12 to 15 minutes, stirring occasionally, until pasta is al dente.
07 - Stir in baby spinach and cook for 2 minutes until leaves wilt.
08 - Add ricotta and mozzarella cheeses. Stir thoroughly until cheeses melt and soup achieves a creamy consistency. Season with salt and pepper.
09 - Ladle soup into bowls. Garnish with chopped basil or coriander and extra ricotta or mozzarella, if desired. Serve while hot.
