Paneer Lasagna

Paneer Lasagna

Bored of your regular meals! Well, then it’s time for that most welcome transgression to satisfy your palate. A delectable marriage between Indian and Mediterranean culinary delights, this Paneer Lasagna boasts of oodles of protein with abundant flavour in a ‘vegetarian avtaar’! Great visuals and a meal in itself…can be paired with a wine of your choice for those romantic or indulgent evenings with friends.

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Course Main Course
Servings 2 – 4 persons
Preparation Time 15 – 20 minutes
Cook Time 25 minutes

Ingredients for Paneer Lasagna

(1cup=200ml, 1 tbsp=15ml)

500 gm Cottage cheese block (Paneer block)
½ cup Finely chopped mix vegetables (carrot, red-yellow capsicum, beans)
6 Nos. Large tomatoes
1 tbsp Garlic paste
1 tsp Red chili powder / red chili flakes
1-2 tsp Sugar
1 tbsp Tomato ketchup (I use Maggi Hot n Sweet Brand)
A handful Basil leaves
1 tsp Oregano (optional)
Salt to taste
Pepper to taste
Olive oil for cooking
¼th cup White sauce (optional)
3 – 4 tbsp Grated cheese

Instructions for Paneer Lasagna

1 Cut the paneer into roundels (8 cm dia) or squares (7 cm x 7 cm) ½ inch thickness; keep aside.

2 Boil the tomatoes in hot water until skin peels off. Drain the water. De skin
and puree it.
3 Heat oil in a pan. Sauté garlic. Add the tomato puree. Add in salt, red chili
flake (powder), tomato ketchup and sugar. Cook and reduce it for about 8 –10 minutes. (This should not be too thick nor too thin). Add in chopped basil leaves after cooking (can add oregano too).
4 Sauté the finely chopped vegetables in olive oil for 2 minutes. Season with
salt and pepper. The vegetables should retain their crunch.
5 Now grill the paneer with olive oil on a pan. Season with salt and pepper.

6 In a baking dish, spread about 1 – 2 tbsp of tomato sauce.
7 Layer one piece of paneer on it. Add in 1 tbsp of sautéed vegetable on it. Cover with the other paneer slice or disc.

8 Top the dish with the remaining tomato sauce.

9 Pour 2 – 3 tbsp of white sauce over it. Garnish with grated cheese and crushed pepper.

10 Bake in a preheated oven @ 180°C for ten minutes and serve immediately.



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