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.
Servings: 4
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
- 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
Calories: 8156kcal | Carbohydrates: 1451g | Protein: 322g | Fat: 110g | Saturated Fat: 36g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 2075mg | Sodium: 1121mg | Potassium: 5353mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2523IU | Vitamin C: 13mg | Calcium: 684mg | Iron: 92mg