The Vegetarian Reset

This year, maybe one of your resolutions is to eat healthier or add more plant-based foods to your diet. Or maybe you're a vegetarian looking for some recipes to shake up your menu. Or maybe you're trying to move beyond high carb meals. Cook and food blogger Vasudha Viswanath has you covered in her new cookbook, The Vegetarian Reset. She joins to discuss and take listener calls.   Saag Lasagna Recipe from The Vegetarian Reset Here I replace the traditional meat sauce with a glorious spinach gravy that I typically use for saag paneer, and use ricotta for simplicity instead of the béchamel. This is a rich, unique dish that will rightly take center stage at every dinner party. In the photo the recipe was doubled and baked in a 9-x-13in baking dish, which is great for a crowd.   Ingredients 2–3 medium zucchini (1 lb/450g) 1½ tsp salt, divided, plus more forsprinkling zucchini 1 Tbsp ghee, or butter 1 tsp cumin seeds 1½ cups/240g diced onion 1 Indian green chile, jalapeño pepper, or Thai chile, chopped 1 Tbsp grated ginger 1 Tbsp minced garlic 1 cup/240ml water 1 lb/450g fresh spinach, if frozen thawed 1 tsp garam masala 15 oz/425g whole-milk ricotta ½ tsp cracked black pepper 2 oz/56g grated low-moisture mozzarella   Directions Step 1. Slice the zucchini lengthwise into 1/16 in/1.5-mm-thick slices using a mandoline slicer or knife. (Be very careful while using a mandoline; always use cut-resistant gloves.) Place the zucchini in a colander over a bowl, sprinkle it lightly with salt, and set aside for 15–20 minutes to draw out the moisture as you make the saag. Step 2. Preheat the oven to 400°F/200°C. Heat the ghee in a medium saucepan over medium heat. When hot, add the cumin seeds and wait until they are aromatic, then add the onions. Increase the heat to medium-high, and cook, stirring occasionally, until golden brown and caramelized. Step 3. Lower the heat to medium, add the green chile, ginger, and garlic, and sauté for 30 seconds. Pour in the water and bring to a boil. Mix in the spinach gradually and cook until it just wilts. Add the garam masala and 1 teaspoon salt and mix well. Turn off the stove and use an immersion blender to blend the spinach mixture until smooth. Step 4. Mix the ricotta, remaining ½ teaspoon of salt, and the pepper well in a bowl and set aside. Pat the zucchini slices dry with paper towels. Step 5. To assemble, in an 8-x-8-x-1 1/2 in/20-x-20-x-4-cm baking pan or casserole dish, layer one-third of the spinach saag, one-third of the zucchini slices, and half the ricotta. Repeat. Top the last layer of ricotta with the remaining spinach saag and zucchini slices, and sprinkle mozzarella evenly on top. Step 6. Bake for 40–45 minutes, or until the cheese melts and turns golden brown in spots. Serve hot. Cooking Notes Freeze leftovers in an airtight container for up to 2 months. Defrost in the microwave. Reprinted with permission from THE VEGETARIAN RESET by Vasudha Viswanath, The Collective Book Studio, January 2023.