Vegetable and Paneer Lasagna – By Manali

Prep time: 30 minutes    Cook time: 40 minutes      Total time: 1 hour 10 minutes 

Recipe from Manali’s website

Ingredients

Tomato Sauce

• 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

Veggies

• 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 

White Sauce + Paneer

• 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

Everything else

• 2 cups mozzarella cheese grated, use more or less as per preference
• 9 no-boil lasagna noodles
• basil and cilantro to garnish

Instructions

Make the tomato sauce

1. 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. 
2. Then add red chili powder, garam masala, cardamom powder, kasuri methi and sugar.
3. 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.

Cook the veggies

1. 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.
2. 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.
3. Add in the spinach leaves. Stir and cook until the spinach leaves wilt, around 3 minutes. Remove pan from heat and set aside.

Make the béchamel sauce and prepare the veggie & paneer layer

1. 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.
2. Then add the flour and stir and cook for few seconds, you don’t want to brown the flour.
3. Add in 1/2 cup milk and mix. Add Italian seasoning, pinch of salt and mix.
4. Cook the sauce for a minute, it will thicken immediately. Remove pan from heat.
5. Let the béchamel sauce cool down a bit and then transfer it to a large bowl along with grated paneer.
6. 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.

Layer the lasagna

1. 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)
2. Followed by 3/4 cup sauce (2nd layer of sauce) and 1/2 cup cheese (1st layer of cheese). 
3. 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).
4.  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).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).
5.  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.

Bake the lasagna

1. 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.
2. 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!

Be sure to check out Manali’s website for more pictures!

Image from https://www.cookwithmanali.com/vegetable-paneer-lasagna/