Here’s a little twist for our paneer lovers, use it in your favourite lasagna.
If you have kids, lasagna has to be something that you would have made or bought to satiate your kids love for this cheesy dish. Seriously, who doesn’t love a good slice of cheesy goodness? (except for those suffering from lactose intolerance)
Let’s dive straight into the recipe and ingredients required to make this.
- 250gm paneer (crumbled)
- 2 large onions, chopped
- 3 garlic cloves, chopped
- 250gm Portobello mushroom, chopped
- 250gm spinach, blanched and chopped
- 1/2 cup yogurt (optional)
- 1 egg
- Large jar of pasta sauce*
- 1-2 cups of shredded cheddar or mozzarella cheese
- 1 cup shredded parmesan cheese
- 15-20 lasagna sheets
- 1 TBS dried oregano/parsley
- Salt and pepper to taste
For my quick and easy version, I’ll suggest you use a jar of store bought pasta sauce. However I do have an option for those who just loathe the idea of store bought pasta sauce. There’s a good and reliable recipe which I’ve shared that would be just right to replace the jar of sauce.
I love to soak my no pre-cook lasagna sheets. This will ensure it doesn’t dry up when baking. So put lasagna sheets in a large bowl and let it soak for 15 minutes in room temperature water.
Start by sauteing onions, garlic and mushrooms. Keep aside to cool. Blanch spinach in boiling water. Squeeze out excess water from spinach and chop it fine.
To crumble the paneer, the easiest option; blitz in food processor, or crumble using hands (you poor souls without food processor, ha!)
- In a large bowl, mix paneer with sauteed vegetables, spinach and egg. Add yogurt and dried herb to the mix and combine well.
- Grease a large casserole dish and start by spreading some pasta sauce at the bottom of the dish
- Layer 5 lasagna sheets on this sauce.
- Then cover these sheets with vegetables mixture. Be sure to spread it well.
- Sprinkle some cheese on the vegetables mixture and finish that off by spreading pasta sauce (from jar), making sure all cheese is covered. This is your first layer completed.
- Repeat this layering form for another couple more times ending with layer of pasta sauce.
- Finally cover it with a tin foil and bake it in a preheated oven of 175’C for about 40 minutes to an hour.
- Remove the tin foil for the last 5-10 minutes to achieve a golden melted cheese effect.
The taste test:
My food reviewer ate her piece off the lasagna dish. I’d like to deduce she did so because it was too good to waste any time transferring it to a plate and she wouldn’t have to worry sharing it.