Veg Lasagna Carve Your Craving

When it comes to cooking, I can’t really think straight. I love experimenting with different flavors, textures, and fusing cuisines together. Fusion recipes can be a bummer if not done right. But if combo works then it takes the dish to a whole new level like my Tex Mex Loaded Pasta Bake or this Vegan Chipotle Jungle Curry.

This Indian Italian fusion veggie lasagna happened by chance last year when my son demanded lasagna for dinner. I had all the ingredients except ricotta. Blame my Indian roots, I always have paneer stocked up. So, I thought it would be a good substitute for ricotta.

So it started here –

A thought just crossed my mind. Ummm, if I am using paneer, why not make a desi lasagna!! I got really excited and started imagining each layer. I could already feel the spice, the flavors, and everything in between. Palak Paneer is a match made in heaven. So, I was keen on using it. I skipped making the white sauce which I normally do. Trying to simplify as much as possible here!!! Instead, I just added some milk and almond flour to the palak paneer mixture to make it rich. Then for the second layer, I thought of adding more veggies that have a touch of Indian and Italian spices. I did not want it to taste like a typical Indian subzi. I hope you get what I mean. Now comes the sauce. I opened a jar of store-bought Marinara sauce and simmered it with garam masala, cayenne, cardamom, and Italian dried herbs. (Well you can do kasoori methi here for complete Indian version). My older one loved every bit of this veggie lasagna and now he doesn’t want me to make it in any other way!

Veggie Lasagna is for everyone!

Feed a crowd or as a casual family dinner. My 2-year old absolutely loved it. He ate everything on his plate including the veggies. So do try lasagna for toddlers.

This recipe is –

High in protein Not very cheesy Loaded with veggies Gluten-Free Hearty & Healthy Packed with bomb flavors.

Why is it high in protein?

I have used Paneer that is rich in protein. Instead of the classic lasagna pasta sheets, I have used “Explore Cuisine brand “organic green lentil ones. It was the only sheet that was left on the pasta aisle. Honestly, I was skeptical about using it but glad that I did. These sheets are thin and so much better than the durum wheat ones. The best part is that these lasagna sheets are organic, vegan, gluten-free and each serving has 11 grams protein!! I highly recommend using it. PS: This is not a sponsored post. I am just sharing the product out of love!

Ingredients to make veg lasagna

The ingredient list might seem long but it is highly customizable. I have used No-Boil Organic green lentil lasagna sheets. You can use your choice of lasagna pasta. The first layer is loaded with extra paneer and spinach. (Do not skip) The other layer is made of assorted veggies like broccoli, frozen corn, red bell pepper, zucchini. (A TIP – Pick at least 2 or more of your choice) I have used mozzarella cheese only on the top. You may use your preferred melting Italian cheese or blend. The highlight of this recipe is the masala sauce and it is super-duper easy to make it. I took a store-bought pasta sauce and simmered it for a few minutes with some Indian spices. This is an easy shortcut and a total game-changer.

Vegetables for lasagna –

Other veggie options to make veg lasagna recipe are cauliflower florets, green peas, carrots, mushrooms, bell peppers, eggplant, and onions.

Step by step instructions to make veg lasagna

The steps for making this veggie lasagna are fairly simple. It involves making the spinach paneer filling, cooked assorted veggies, and the sauce. All of these can be prepared 2 days ahead of time or even frozen after preparing for later use. Then you just layer it with no boil pasta sheet and bake it.

For Spinach paneer filling

Warm-up oil in a pan. Add in garlic and saute for 10 seconds. Now add in the crushed or finely chopped spinach, salt, pepper, and cook for 1 minute. Stir in some almond flour and cook for few seconds. To the spinach mixture add in the grated paneer. Cook it for a minute. Now add in milk, kasoori methi, and chili flakes. Cook it for another minute. Take it out in a bowl or set aside.

For assorted veggies layer.

After taking out the spinach filling, I use the same pan and heat up the oil. You may use another pan too. Once warm add in the ginger and garlic paste. Saute onion for 30 seconds. Add in the peppers, broccoli, and 2 tablespoons water. Give it a good mix, cover, and cook for 2 minutes on low heat. Stir in the sweet corn and spices. Cook it for another minute. Set aside.

For the Masala Sauce

I have used Rao’s Homemade Organic Marinara sauce as the base of this recipe. Added few Indian spices and simmered it for 2 minutes on low heat stirring frequently.

Assembling the lasagna

1st layer at the bottom will be the masala sauce. Cover the pan evenly with a good amount of sauce. 2nd layer Lay down the lasagna sheets as shown in the photo to cover the sauce. 3 rd layer Scoop in the Spinach paneer filling over the sheets. 4th layer Lay down the lasagna sheets as shown in the photo to cover the spinach layer.

5th layer Spread the sauce evenly over the sheets covering the corners too. 6th layer Add in the veggies and spread it evenly. 7th layer Place the lasagna sheets as shown in the photo to cover the vegetable filling. 8th layer Add in the masala sauce again for the last time and spread it evenly to coat the pasta sheets 9th layer (last one) Add in a lot of mozzarella cheese to cover the sauce covering the corners too. Cover the pan with foil and bake in a pre heated oven at 400 deg F, 200 deg C on the middle rack for 35 minutes. After that carefully open the oven and using oven mitts pull off the foil. Let the lasagna cook for an additional 5 minutes uncovered until the cheese is bubbly. Take it out of the oven and pierce a knife in the center. Serve warm. Freeze the leftovers.

Make ahead of time tips to make easy veggie lasagna

If you are in a hurry or believe in meal prep then feel free to make preparations a few days ahead. I crush spinach in my food processor and freeze it up to 3 months. You can cook the vegetable and the spinach paneer filling up to 2 days in advance. Store it in the refrigerator until use.