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.

Print Recipe

Tikka Masala Lasagne (with Paneer or Ground Meat)

A cozy, flavorful twist on classic lasagne, layered with creamy tikka masala sauce, soft pasta sheets, and melty cheese. This fusion dish works beautifully with either ground beef or paneer, and you can add spinach or peas for a bit of extra veg.

Prep Time20

Cook Time45

Course: Main Course

Servings:

Calories: 8156kcal

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

Recipe 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

Recipe Twists

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