Palak Paneer Lasagna

Palak Paneer Lasagna combines creamy spinach, soft paneer, and pasta sheets into a comforting baked vegetarian dish. It is easy to prepare ahead and works well for relaxed family dinners or busy evenings.

Prep Time20

Cook Time35

Resting Time10

Total Time1 5

Course: Main Course

Cuisine: Indian

Keyword: Palak Paneer Lasagna

Servings:

Calories: 465kcal

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

US Customary - Metric

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

Ingredient swaps

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.

Technique tips

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.

Make-ahead and storage

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.

Serving ideas

Serve on its own as a complete vegetarian meal.
Pair with a simple green salad or lightly dressed vegetables if desired.

Twist ideas

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