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White plate with a slice of lasagna and naan

Paneer Lasagna

A scrumptious vegetarian lasagna made with spicy paneer and vegetable filling. Flavored with Indian spices, this flavor packed dish is easy to make and delicious.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 20 mins
Baking Time:: 25 mins
Total Time: 1 hr
Course: Main Course, Main Dish
Cuisine: fusion, Indian
Servings: 6 Servings


For the Paneer-Vegetable layer:

  • 2 tablespoons Ghee or unsalted butter
  • 1 tablespoon Oil
  • 1 Large Onion, chopped
  • 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
  • cups Grated Mozzarella Cheese
  • 2 tablespoons Grated Parmesan Cheese
  • 2 tablespoons Cilantro, finely chopped


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.
  • 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 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.


  • 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 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.

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.



  • 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.


Calories: 440kcal | Carbohydrates: 43g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 739mg | Potassium: 579mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3842IU | Vitamin C: 59mg | Calcium: 275mg | Iron: 2mg
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