
Hearty Saag Paneer Lasagna
A flavorful and satisfying vegetarian lasagna packed with spinach, paneer, and aromatic spices. Perfect for a cozy winter evening.
Equipment Needed
- Baking dish
- Blender
- Large Pot
- Whisk
Ingredients
- 16.00 ouncesBaby Spinach(Fresh spinach is best)
- 2.00 Roma Tomatoes(Quartered)
- 2.00 Serrano Chiles(Stemmed and halved)
- 1.00 bunchCilantro(Leaves and tender stems)
- 3.00 tablespoonsKasoori Methi(Dried fenugreek leaves (optional))
- 2.00 teaspoonsSalt(To taste)
- 3.00 tablespoonsGhee(Or neutral oil)
- 1.00 mediumOnion(Finely chopped)
- 1.50 tablespoonsGarlic Paste(Or 5 minced cloves)
- 1.50 tablespoonsGinger Paste(Or 1 (1/2-inch) piece grated)
- 1.50 teaspoonsKashmiri Chili Powder
- 1.50 tablespoonsGround Coriander
- 2.00 teaspoonsGround Cumin
- 1.00 teaspoonGround Turmeric
- 8.00 tablespoonsButter
- 0.50 cupAll-Purpose Flour
- 1.00 quartMilk(Room temperature)
- 0.50 teaspoonBlack Pepper
- 0.25 teaspoonNutmeg(Grated)
- 0.75 cupShredded Parmesan
- 1.00 blockPaneer(12-14 ounces, coarsely grated)
- 2.00 boxesLasagna Noodles(8 ounces each, no-boil)
- 1.00 tablespoonOlive Oil(For greasing)
Instructions
Blanch spinach, drain, and blend with tomatoes, chiles, cilantro, and water until smooth.
Estimated time: 10 minutes
Sauté onion, garlic, and ginger in ghee until softened.
Estimated time: 8 minutes
Add spices and simmer saag until slightly thickened.
Estimated time: 12 minutes
Make béchamel sauce by whisking butter, flour, and milk until smooth and thick.
Estimated time: 8 minutes
Stir in pepper, nutmeg, and Parmesan.
Estimated time: 2 minutes
Preheat oven to 400°F. Grease a baking dish and layer lasagna noodles, saag, paneer, and sauce.
Estimated time: 5 minutes
Repeat layers until all ingredients are used.
Estimated time: 5 minutes
Cover with foil and bake for 40 minutes.
Estimated time: 40 minutes
Remove foil and bake uncovered for 20 minutes until golden.
Estimated time: 20 minutes
Let cool for 15 minutes before serving.
Estimated time: 15 minutes