Recipe - Weekend Special Vegetable And Paneer Lasagna

Vegetarian Lasagna inspired by Indian flavors! This Vegetable & Paneer Lasagna combines Indian spices and paneer (Indian cottage cheese) with lasagna noodles and cheese.

The best of both worlds and one of my favorite fusion recipes. It has been on my mind for quite a while to make a vegetable lasagna inspired by Indian flavors.

This recipe is of course not for the purists, this is just my fun Indian take on the Italian lasagna.This recipes combines the best of both worlds for me. The Indian spices and flavors and the Italian noodles and cheese come together beautifully in this flavorful Vegetarian Lasagna.

There’s paneer, vegetables, a spiced tomato sauce, a white sauce (béchamel sauce), noodles and of course cheese. It is hard to go wrong with this combination, isn’t it?

Ingredients

2.5 cups marinara sauce store bought, 20 oz (I used Roa's tomato basil sauce)
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon cardamom powder
2 teaspoons kasuri methi dried fenugreek leaves
3/4 teaspoon sugar
1.5 tablespoons butter unsalted
2 tablespoons heavy cream 30 ml
2 tablespoons oil 30 ml, I used avocado oil
4-5 large garlic cloves chopped
1 medium yellow onion chopped
2 medium carrots chopped
1 large red pepper chopped
1 jalapeño de-seeded and chopped
1/4 teaspoon garam masala
1/4 teaspoon cumin powder
1/4 teaspoon black pepper
1/4 teaspoon salt
5 ounces baby spinach
1 tablespoon butter unsalted
1/2 tablespoon oil
2 large garlic cloves chopped
1 teaspoon flour all purpose flour
1/2 cup milk 4 oz, I used whole milk
1/2 teaspoon Italian seasoning
pinch salt
2 cups grated paneer 225 grams grated paneer
pepper to taste
2 cups mozzarella cheese grated, use more or less as per preference
9 no-boil lasagna noodles
basil and cilantro to garnish

Method

* To a pan on medium heat, add 2.5 cups (20 oz) of store bought marinara sauce. Let it heat up a bit, around 2 minutes.

* Then add red chili powder, garam masala, cardamom powder, kasuri methi and sugar.

* Add the butter and heavy cream. Mix until the butter melts and dissolves and everything is well combined and the sauce is heated through. Set aside.

* To a skillet on medium heat, add 2 tablespoons of oil. Once the oil is hot, add the chopped garlic, onion, carrot, red pepper and jalapeño.

* Mix and cook the veggies for around 6 minutes until soften and then add 1/4 teaspoon each of garam masala, cumin powder, salt and pepper. Stir to combine. You may use more of the spices here as per preference.

* Add in the spinach leaves. Stir and cook until the spinach leaves wilt, around 3 minutes. Remove pan from heat and set aside.

* On a skillet on medium heat, melt 1 tablespoon unsalted butter along 1/2 tablespoon oil. Once hot, add the garlic and saute for 1 minute until garlic starts changing color.

* Then add the flour and stir and cook for few seconds, you don't want to brown the flour.

* Add in 1/2 cup milk and mix. Add Italian seasoning, pinch of salt and mix.

* Cook the sauce for a minute, it will thicken immediately. Remove pan from heat.

* Let the béchamel sauce cool down a bit and then transfer it to a large bowl along with grated paneer.

* Add the prepared veggies and add salt and pepper to taste. Mix until everything is well combined.

* The veggies and paneer layer is now ready and now it's time to assemble the lasagna.

* Pre-heat the oven at 425 F degrees.

* Start by adding 1/2 cup of tomato sauce at the bottom of your dish (1st layer of sauce).

* Followed by 3 no-boil lasagna noodles (1st layer of noodles). I had to snap of the ends of the noodles to fit them into the pan.

* Add 1/2 of the veggies & paneer mixture on top (1st layer of veggies).

* Followed by 3/4 cup sauce (2nd layer of sauce) and 1/2 cup cheese (1st layer of cheese).

* Then place 3 more lasagna noodles on top (2nd layer of noodles).

* Followed by remaining half of the veggies and paneer mixture (2nd & final layer of veggies).

* Topped with 1/2 cup cheese (2nd layer of cheese). I skipped the sauce in this layer.

* And again topped with 3 lasagna noodles (3rd & final layer of noodles).

* Followed by 3/4 to 1 cup sauce as needed to cover the entire top (3rd & final layer of sauce). I was left with around 1/3 cup of the sauce.

* And finally add 3/4 to 1 cup of grated cheese on top (3rd & final layer of cheese). Use more or less of cheese as per preference.

* Cover the pan with a sheet of aluminium foil. Make sure the foil doesn't touch the top of the cheese.

* Bake at 425 F degrees for 25 to 30 minutes (I baked for 25 mins). Then carefully take the pan out of the oven and remove the aluminium foil.

* Place the pan back into the oven and bake at 425 F for another 10 to 12 minutes or until the cheese on top is browned (don't burn it) and bubbly.

* Remove pan from heat and let it cool for around 20 minutes. Then slice and serve this Vegetable & Paneer Lasagna warm!