I first put Palak Paneer Lasagna together on an evening when I had spinach, paneer, and a box of no-boil lasagna sheets on hand and didn’t feel like making anything complicated. Combining palak paneer with baked pasta felt like a natural step, and once it came out of the oven, it just worked.
The spinach sauce stays creamy and evenly layered with the pasta, with soft pieces of paneer throughout and just enough cheese on top to hold everything together. It still tastes unmistakably like palak paneer, with garlic, ginger, cumin, and garam masala coming through clearly, but the lasagna format makes it easier to portion and serve. Everything holds its shape on the plate without turning watery.
Most times I put this on the table, it’s followed by a request for the recipe 🙂
Why You’ll Love This
- It brings the familiar flavors of Palak paneer into a baked, layered dish that feels comforting and complete.
- The recipe is vegetarian but still filling, making it a good option for family meals.
- It can be prepared ahead of time and baked when needed, which helps on busy days.
- Leftovers reheat well and taste just as good the next day.
Palak Paneer Lasagna
Ingredients
For the Spinach Mixture
- 15 ml oil or ghee
- 70 g onion finely chopped (about 1 small onion)
- 6 g garlic minced (about 2 cloves)
- 200 g fresh spinach
- 2.5 ml garam masala
- 1.25 ml chilli flakes
- Salt to taste
For the Filling and Layers
- 200 g paneer crumbled or cubed
- 200 g ricotta or cream cheese
- 6 lasagna sheets
- 200 ml tomato sauce
- 60 g grated mozzarella
Instructions
- Blanch spinach 1 min, drain, chop.
- Heat oil, sauté onion and garlic 2 min. Add spinach and spices. Cook 2 min.
- Mix paneer with ricotta.
- Layer: tomato sauce, lasagna sheets, spinach mix, paneer filling; repeat. Top with mozzarella.
- Bake at 180 °C (350 °F) for 25–30 min until bubbly. Let rest 5 min before cutting.
Notes
- Paneer can be replaced with firm tofu for a dairy-free option.
- Ricotta can be swapped with cream cheese or a thick béchamel for a richer layer.
- Fresh spinach can be replaced with frozen spinach, thawed and well squeezed.
- Cook the spinach mixture until excess moisture evaporates to avoid a watery lasagna.
- If using dry lasagna sheets, make sure the sauce layers are generous so they soften properly while baking.
- Let the lasagna rest for 10–15 minutes after baking to help it set before slicing.
- Assemble the lasagna up to one day in advance and refrigerate before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave until warmed through.
- Serve on its own as a complete vegetarian meal.
- Pair with a simple green salad or lightly dressed vegetables if desired.
- Add a pinch of nutmeg to the spinach mixture for extra warmth.
- Layer in thin slices of roasted mushrooms for more depth.
- Finish with a light sprinkle of grated paneer or mozzarella on top for extra browning.
- Add a small amount of freshly grated ginger to the spinach mixture for gentle warmth.
- Stir in a pinch of ground cumin or coriander for subtle depth.
- Add a few finely sliced spring onions between the layers for mild sweetness.
- Swirl a spoon of thick yogurt into the paneer layer for slight tang.
- Brush the top layer lightly with ghee before baking for extra aroma.
Nutrition
FAQs
Can I make palak paneer lasagna ahead of time?
Yes. You can assemble the lasagna up to one day in advance and refrigerate it. Bake it just before serving, adding a few extra minutes if it goes into the oven cold.
Can I use frozen spinach instead of fresh?
You can. Thaw the spinach completely and squeeze out as much moisture as possible before cooking to prevent the lasagna from becoming watery.
What can I use instead of paneer?
Firm tofu works well as a substitute if paneer is not available. Press it lightly and cube or crumble it before using.
Do I need to pre-cook the lasagna sheets?
If you are using no-boil lasagna sheets, they can go in directly. For regular dry sheets, make sure the sauce layers are generous so they soften properly while baking.
How long do leftovers keep?
Leftovers keep well in the refrigerator for up to three days when stored in an airtight container. Reheat gently until warmed through.
This Palak Paneer Lasagna keeps the familiar flavor of Palak paneer intact while turning it into a baked meal that feels comforting and practical. The creamy spinach sauce and soft paneer layers work naturally with the pasta, creating a dish that feels balanced rather than heavy.
If you loved this Palak Paneer Lasagna, finish the meal on a sweet note with my Pumpkin Cold Foam or Barfi with Cardamom for a well-rounded menu.
If you try this Palak Paneer Lasagna, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more recipes you’ll want to make again.
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