Paneer lasagna is a delicious Indian fusion pasta recipe. Layers of noodles, spicy vegetable filling and gooey cheese make this dish rich and decadent.
This desi lasagna recipe is easy to make and 100% vegetarian. There is no ricotta cheese in the dish. The vegetable mixture tastes amazing with the addition of Indian spices.
Table of contents
About the Recipe
My family loves pasta. So, I am always looking for new ways to enjoy it at home. Lasagna has become a recent favorite for my kids. After making the traditional vegetable lasagna a few times, I decided to put my Indian spin on the recipe. And voila, this easy vegetarian paneer lasagna recipe was born.
I wanted to make a very straight forward recipe that doesn't need a lot of ingredients. One other consideration was my family's general dislike of ricotta cheese. And paneer happens to be their favorite ingredient.
With all of these factors in mind, I came up with easy veg lasagna recipe without ricotta cheese. I promise you will not miss it even a little bit.
Also to streamline the recipe I add the veggies & paneer to the marinara sauce base. This not only saves time, but also makes it so easy and convenient. It also makes the dish stay together without falling apart.
Even with all the shortcuts I take, this dish delivers in flavor. It is cheesy, tasty and absolutely delicious. So, give this easy vegetarian lasagna recipe a try and I am sure you will love it as much as my family does.
What I love about this Paneer Lasagna
- Straight forward recipe that is very easy to make
- Needs no ricotta cheese
- Customize with any veggies and spices you have on hand
- Vegetarian
- Prep it ahead of time and bake just before serving
- Stays together without falling apart
- Great to serve for any Indian theme meal
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this easy veggie lasagna recipe with paneer:
- Lasagna noodles - I highly recommend using No-boil lasagna noodles. These are oven ready lasagne sheets that can go straight into the oven without boiling. But feel free to use regular lasagna noodles.
- Mozzarella cheese - I use store-bought shredded cheese. Either whole milk or part-skim will work here.
- Parmesan cheese - feel free to omit it, if you don't have parmesan on hand.
Here are the ingredients you need to make the vegetable filling for lasagne:
- Paneer - I use store-bought paneer. But if you have the time, then make your own.
- Vegetables - I use carrot, bell peppers and green peas. But feel free to use any of your favorite veggies. Cauliflower, broccoli, corn, green beans, etc. will also work.
- Marinara sauce - I use store-bought pasta sauce because it is already cooked and ready to go. But you can use canned tomato puree and simmer for 20~25 minutes. Also feel free to use homemade tomato sauce, if you have it.
- Spices - turmeric, red chili powder, ground cumin, ground coriander, garam masala.
- Kasoori Methi - adds an unique flavor and aroma to Indian dishes. If you can't find it, omit it and add some fresh cilantro instead.
- Ghee or unsalted butter
- Heavy Cream - adds a nice creaminess to the sauce. Substitute it with coconut cream.
- Salt
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make this Indian style lasagna with paneer and vegetables.
Make paneer vegetable mixture
In a large sauté pan on medium heat, melt ghee and oil. Add onions, a pinch of salt and cook till the onions are lightly browned around the edges. Stir in ginger-garlic paste and cook until the raw smell cooks off.
Add carrots, bell peppers, green peas and mix well. Cover and cook till the veggies are tender.
Stir in the marinara sauce, turmeric, red chili powder, ground cumin & coriander, garam masala and salt. Mix well, cover and simmer.
Stir in the heavy cream and cook till heated through. Taste and adjust for seasoning. Turn off the heat and set aside for a few minutes to cool.
Prep Work
Preheat oven to 400°F. Keep a baking sheet ready.
If using regular lasagna noodles, cook them according to the package instructions. Drain and use in the recipe.
No boil noodles, do not need any prep. But I soak them in warm tap water for about 5 minutes to give them a kick start before baking. You can skip this step, but make sure to bake it a little longer to ensure evenly cooked noodles.
Layer Lasagna
Spread ¼ cup of paneer-vegetable mixture evenly in the bottom of a 8" square baking pan. Place 3 lasagna noodles slightly overlapping or just 2 noodles with a little gap.
Spread half of the paneer mixture evenly over the lasagna noodles. Sprinkle ¾ cup of mozzarella cheese.
Top the cheese with 2 or 3 lasagna noodles. Spread the remaining paneer mixture followed by ¾ cup of cheese.
For the final layer, place 2 or 3 lasagna noodles and the remaining ¾ cup of mozzarella cheese and parmesan cheese. Cover tightly with aluminum foil.
Place the baking pan on a baking sheet and bake for 15 minutes. Remove the foil and bake for another 5~10 minutes or until the lasagna is bubbling and the cheese on top is melted and golden brown.
Remove from the oven and let it sit for 5~10 minutes before serving.
Expert Tips
- I recommend using no-boil lasagna noodles because they are easy to use and convenient. I soak them for about 5 minutes in warm tap water before layering. Note that this is an optional step, but it makes them slightly pliable and gives a kickstart to the cooking process.
- Bake for 20 minutes if you don't soak the noodles. If you do soak, then bake for 15 minutes.
- You can use regular lasagna noodles as well. Just cook them according to the package directions.
- Feel free to use whole-milk or part-skim mozzarella cheese.
- Parmesan cheese adds a nice salty cheese flavor to the lasagne. But you can omit it, if you don't have it on hand.
- Use any of your favorite vegetables. Cauliflower, broccoli, corn, green beans, etc. will also work. You need about 4 cups of veggies in the recipe.
- You can use tomato puree instead of marinara sauce. In that case, simmer the sauce for at least 20~25 minutes to deepen the flavor.
- Kasoori Methi adds an unique flavor and aroma to the dish. But if you can't find it, omit it and add some fresh cilantro instead.
- You can make the veggie mixture at least 2 days in advance.
- To make the lasagna for a crowd, make a double batch of veggie filling and use a 9oz. box of lasagna noodles. Bake at 400°F in a 9"x13" for 25 minutes covered with foil and 5~10 minutes without.
- Leftover veggie mixture is great to serve with naan or roti. Or toss it with cooked pasta for a delicious desi style pasta.
- If you want to make an eggless vegetarian lasagna recipe, then make sure to use noodles that do not have eggs. Barilla brand no-boil noodles are enriched with eggs.
Frequently Asked Questions
Yes, but of course you cannot use paneer. Substitute it with super firm or extra firm tofu or cooked beans. Use non-dairy cream like coconut or almond instead of heavy cream. Skip the butter and use oil.
Layer and prepare the lasagna, then wrap it tightly with aluminum foil and refrigerate it for up to 1 day or freeze for up to 1 month. If frozen, thaw in the refrigerator overnight before baking.
You might also like
Here are a few more paneer recipes that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Paneer Lasagna
Ingredients
For the Paneer-Vegetable layer:
- 2 tablespoons Ghee or unsalted butter
- 1 tablespoon Oil
- 1 Large Onion, chopped
- 1½ teaspoons Ginger+garlic paste
- 1 Medium Carrot, peeled and diced
- 2 Medium Red or Yellow Bell Peppers, chopped
- ½ cup Green Peas
- 2 cups Marinara Sauce*
- ½ teaspoon Turmeric
- 1 teaspoon Kashmiri red chili powder or Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala
- 1 teaspoon Kasoori Methi, crushed lightly with your fingers*
- To taste Salt
- ¼ cup Heavy Cream
Other Ingredients:
- 6~9 No Boil Lasagna Noodles
- 2¼ cups Grated Mozzarella Cheese
- 2 tablespoons Grated Parmesan Cheese
- 2 tablespoons Cilantro, finely chopped
Instructions
Make the Filling:
- In a large sauté pan on medium heat, melt ghee and oil. Add onions, a pinch of salt and cook till the onions are lightly browned around the edges, about 3~5 minutes. Stir in ginger-garlic paste and cook for 1 minute or until the raw smell cooks off.2 tablespoons Ghee or unsalted butter, 1 tablespoon Oil, 1 Large Onion, chopped, 1½ teaspoons Ginger+garlic paste
- Add carrots, bell peppers and mix well. Cover and cook till the veggies are tender, about 8~10 minutes. Stir in the green peas, marinara sauce, turmeric, red chili powder, ground cumin & coriander, garam masala, and salt. Mix well, cover and simmer for 8~10 minutes. Stir in the crushed kasoori methi.1 Medium Carrot, peeled and diced, 2 Medium Red or Yellow Bell Peppers, chopped, ½ cup Green Peas, 2 cups Marinara Sauce*, ½ teaspoon Turmeric, 1 teaspoon Kashmiri red chili powder or Paprika, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, 1 teaspoon Garam Masala, To taste Salt, 1 teaspoon Kasoori Methi, crushed lightly with your fingers*
- Stir in the heavy cream and cook till heated through. Taste and adjust for seasoning. Turn off the heat and set aside for a few minutes to cool.¼ cup Heavy Cream
Prep:
- Preheat oven to 400°F. Keep a baking sheet ready.
- If using regular lasagna noodles, cook them according to the package instructions. Drain and use in the recipe.No boil noodles, do not need any prep. But I soak them in warm tap water for about 5 minutes to give them a kick start before baking. You can skip this step, but make sure to bake it a little longer to ensure evenly cooked noodles.6~9 No Boil Lasagna Noodles
Layer Lasagna:
- Spread ¼cup of paneer-vegetable mixture evenly in the bottom of a 8" square baking pan. Place 3 lasagna noodles slightly overlapping or just 2 noodles with a little gap.Spread half of the paneer mixture evenly over the lasagna noodles. Sprinkle ¾ cup of mozzarella cheese. Top the cheese with 2 or 3 lasagna noodles. Spread the remaining paneer mixture followed by ¾ cup of cheese. For the final layer, place 2 or 3 lasagna noodles and the remaining ¾ cup of mozzarella cheese and parmesan cheese. Cover tightly with aluminum foil.2¼ cups Grated Mozzarella Cheese, 2 tablespoons Grated Parmesan Cheese
Bake Lasagna:
- Place the baking pan on a baking sheet and bake for 20 minutes (bake for 15 minutes if the noodles have been soaked ahead). Remove the foil and bake for another 5~10 minutes or until the lasagna is bubbling and the cheese on top is melted and golden brown.
- Remove from the oven and let it sit for 5~10 minutes. Sprinkle with cilantro before serving.2 tablespoons Cilantro, finely chopped
Video
Notes
- I recommend using no-boil lasagna noodles because they are easy to use and convenient. I soak them for about 5 minutes in warm tap water before layering. Note that this is an optional step, but it makes them slightly pliable and gives a kickstart to the cooking process.
- Bake for 20 minutes if you don't soak the noodles. If you do soak, then bake for 15 minutes.
- You can use regular lasagna noodles as well. Just cook them according to the package directions.
- Feel free to use whole-milk or part-skim mozzarella cheese.
- Parmesan cheese adds a nice salty cheese flavor to the lasagne. But you can omit it, if you don't have it on hand.
- Use any of your favorite vegetables. Cauliflower, broccoli, corn, green beans, etc. will also work. You need about 4 cups of veggies in the recipe.
- You can use tomato puree instead of marinara sauce. In that case, simmer the sauce for at least 20~25 minutes to deepen the flavor.
- Kasoori Methi adds an unique flavor and aroma to the dish. But if you can't find it, omit it and add some fresh cilantro instead.
- You can make the veggie mixture at least 2 days in advance.
- Omit kasoori methi if you don't have it on hand.
- To make Vegan Paneer Lasagna:
- Substitute paneer with super firm or extra firm tofu or cooked beans.
- Use non-dairy cream like coconut or almond instead of heavy cream.
- Skip the butter and use oil.
- To make lasagna ahead of time:
- Layer and prepare the lasagna, then wrap it tightly with aluminum foil and refrigerate it for up to 1 day or freeze for up to 1 month.
- If frozen, thaw in the refrigerator overnight before baking.
- To make the lasagna for a crowd, make a double batch of veggie filling and use a 9oz. box of lasagna noodles. Bake at 400°F in a 9"x13" for 25 minutes covered with foil and 5~10 minutes without.
- Leftover veggie mixture is great to serve with naan or roti. Or toss it with cooked pasta for a delicious desi style pasta.
Sandhya Ramakrishnan
That is such an awesome fusion recipe and my boys would love this. I have been always wanting to try the no cook lasagna sheets but have been a little hesitant. Now that I see you use it, I am going to try it over the weekend.
Mayuri Patel
What an awesome fusion lasagna recipe Pavani. Love the idea of using paneer and Indian spices. Soaking the lasagna sheets in hot water for 5 minutes, now that is a very useful tip.
Lata Lala
Indian style Paneer and veges combined to make lasagna is such a brilliant version. This reminds me that I haven't made lasagna for quite some time. Would love to try this sometimes.
Hayley Dhanecha
Beautiful desi twist you have given to an authentic Italian recipe. So rice, packed with flavours. Perfect for weekends. Thanks for sharing.
Vandana
Loved this Indian twist to lasagna. It sounds so delicious, can't wait to try it. I am sure my family would love it.
Anshika Juneja
What an amazing fusion recipe of Paneer Lasagna. It's a desi tadka to a lasagna which we know everyone would love it. Moreover, this looks so delicious and yummy. I'm making this tomorrow.