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Saag Paneer Lasagna
Isabella

Saag Paneer Lasagna

A rich and comforting fusion lasagna that blends the creamy warmth of Italian béchamel with the bold, aromatic flavors of Indian saag. Layered with spinach, paneer, spices, and tender noodles, this dish is unforgettable.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Fusion, Indian, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz fresh baby spinach, rinsed
  • 2 Roma tomatoes, quartered
  • 2 serrano chiles, sliced lengthwise
  • 1 bunch fresh cilantro
  • 3 tbsp kasoori methi (optional)
  • salt, to taste
  • 3 tbsp ghee or neutral oil
  • 1 medium white onion, finely chopped
  • 1.5 tbsp garlic paste or 5 minced cloves
  • 1.5 tbsp ginger paste
  • 1.5 tsp Kashmiri chile powder
  • 1.5 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 8 tbsp butter
  • 0.5 cup all-purpose flour
  • 1 quart whole milk, room temperature
  • 0.5 tsp black pepper
  • 0.25 tsp freshly grated nutmeg
  • 0.75 cup shredded Parmesan, divided
  • olive oil for greasing the dish
  • 24 no-boil lasagna sheets
  • shredded paneer for 3 layers

Equipment

  • large pot
  • blender
  • 9×13-inch baking dish
  • saucepan for béchamel
  • whisk
  • greased foil

Method
 

  1. Bring a large pot of water to a boil and blanch the spinach for 2 minutes. Drain, cool under cold water, and transfer to a blender.
  2. Add tomatoes, serrano chiles, cilantro, kasoori methi, and 3/4 cup water. Blend until smooth, season with salt, and set aside.
  3. Heat ghee in a pot. Add onion and cook 6–8 minutes. Add garlic and ginger and cook 2 minutes more.
  4. Add chile powder, coriander, cumin, and turmeric. Season with salt. Pour in the blended saag and simmer 10–12 minutes until thickened.
  5. Make the béchamel: melt butter, whisk in flour, and cook 2–3 minutes. Slowly add milk, whisking constantly. Cook 5–8 minutes until thick. Add pepper, nutmeg, and 1/2 cup Parmesan.
  6. Heat oven to 400°F (200°C). Grease a 9×13-inch dish. Spread a thin layer of béchamel, add noodles, 1/3 saag, 1/3 paneer, and 1/4 béchamel. Repeat twice. Finish with noodles, remaining sauce, and Parmesan.
  7. Cover with greased foil and bake for 40 minutes until noodles are tender and steaming.
  8. Remove foil and bake 20 minutes more until golden and bubbly. Rest 15–20 minutes before slicing.

Notes

Adjust heat by reducing serrano chiles or swapping for milder peppers. Use room-temperature milk to keep the béchamel silky. Both the saag and the sauce can be made ahead for easy assembly.