Lasagne might not be the first thing that comes to mind when you think of Indian flavors, but this Tikka Masala Lasagne is one of those combinations that just makes sense once you try it.
It started as a little kitchen experiment I threw together on a whim, not really expecting much. I was in the mood for something warm and cheesy, but with the bold, spiced flavor of a curry. The creamy, tomato-based masala sauce layered with soft pasta sheets and gooey cheese turned out to be exactly what I was craving.
I usually make it with either ground beef or paneer, depending on what’s on hand, and sometimes throw in a bit of spinach or peas. It’s a cozy, flavorful dish that somehow feels familiar and a little different at the same time.
Tikka Masala Lasagne (with Paneer or Ground Meat)
Ingredients
For the tikka masala sauce
- 2 tablespoon oil or ghee
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 thumb-sized piece of ginger grated
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder or to taste
- 400 g canned crushed tomatoes
- 200 ml cream or coconut cream
- Salt to taste
- Optional: a pinch of sugar or a splash of lemon juice for balance
For the filling
- 300 g ground meat beef, lamb, or chicken or 250 g paneer, crumbled or cubed
- Optional: peas or spinach for added veg
Other
- 250-300g fresh lasagna sheets
- 150-200 shredded mozzarella or a mix of mozzarella and cheddar
- Optional: chopped cilantro for garnish
Instructions
- Cook the filling In a large pan, heat oil and sauté onion until golden. Add garlic and ginger. Stir in all the spices and cook briefly.
- Add the meat or paneer and cook through. Stir in the tomatoes and simmer for 10 minutes. Add cream, season with salt, and simmer another 5 minutes. The sauce should be rich and creamy.
- Assemble the lasagne In a baking dish, spread a little sauce on the bottom. Add a layer of pasta sheets, then sauce, then a bit of cheese. Repeat layers, finishing with cheese on top.
- Bake Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes until bubbly and golden on top.
- Rest & serve Let it rest for 5–10 minutes before cutting. Garnish with chopped cilantro if you like.
Notes
- Fresh lasagna sheets work best, but dried ones can be used if parboiled
- Use thick coconut cream for a rich, dairy-free option
- Adjust chili powder to taste
- Sauce should be creamy and spreadable, not watery
- Let the lasagne rest before cutting for cleaner slices
- Swap paneer for tofu or halloumi for a different vegetarian version
- Add roasted bell peppers, mushrooms, or eggplant for extra depth
- Layer in some béchamel for a creamier texture
- Top with crumbled feta or a dollop of yogurt before serving
- Try a mix of mozzarella and sharp cheddar for added flavor
Nutrition
FAQ
Can I use dried lasagna sheets instead of fresh?
Yes. If you’re using dried sheets, parboil them for a few minutes until just tender before layering. Fresh lasagna sheets save time and give a softer, more delicate texture.
Can I make this vegetarian?
Absolutely. Paneer works beautifully here—crumbled for a more even mix, or cubed if you want texture. You can also swap it for tofu or halloumi for different flavors.
What kind of meat works best?
Ground beef gives the richest flavor, but lamb or chicken work just as well. If you prefer something lighter, go for chicken or turkey mince.
Can I make it dairy-free?
Yes. Use coconut cream instead of dairy cream, and top the lasagne with a dairy-free cheese alternative. It still turns out creamy and full of flavor.
How spicy is it?
That’s up to you. Start with a small amount of chili powder, taste the sauce, and adjust before baking. Tikka masala should be gently spiced, not fiery.
Can I prepare it ahead of time?
Definitely. You can assemble the lasagne a day ahead, cover it tightly, and refrigerate. Just bake it when you’re ready to serve—add about 10 extra minutes to the baking time if it’s coming straight from the fridge.
How do I prevent it from turning watery?
Make sure your sauce is thick before layering. Simmer it long enough for the tomatoes to reduce and the cream to blend in. Watery sauce will keep the lasagne from setting properly.
What’s the best cheese for topping?
Mozzarella gives a nice stretch, while cheddar adds sharpness. A mix of both works perfectly. If you want a bit of tang, crumble some feta on top after baking.
What should I serve it with?
A simple green salad or some garlic naan makes a great side. It’s hearty enough to be a meal on its own, though.
Tikka Masala Lasagne is one of those dishes that surprises people the first time they try it—it sounds unusual, but it feels instantly comforting. The layers of creamy masala sauce, pasta, and melted cheese come together in a way that’s both cozy and full of spice. It’s the kind of meal that bridges two comfort food worlds: Italian warmth and Indian flavor. Perfect for when you can’t decide between pasta night and curry night.
Have a question or something to share? Leave a comment below!