Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl. Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish. Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.
Credits to: allrecipes https://www.allrecipes.com/recipe/22729/spinach-lasagna-iii/
1. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.
Credits to: allrecipes.com https://www.allrecipes.com/recipe/16383/basic-crepes/
1. Mix garlic, olive oil, basil, salt, pepper, lemon juice and coriander together in a bowl. In a zip-lock bag or in a dish, add the fish fillets and pour the marinade over them. Cover or seal and refrigerate for about an hour while occasionally turning the fillets.
2. Preheat the grill at high heat and lightly oil the grate. Remove the fillets from marinade and drain off the excess marinade. Place them on the grill and cook for 5 minutes on each side or until they are done.
3. Garnish with lemon juice and chopped coriander. Serve hot along with a salad.
Credits to: licious https://www.licious.in/blog/recipe/healthy-grilled-fish-recipe
Honey Baked Ham
Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
Credits to Cafedelites https://cafedelites.com/honey-baked-ham/