Name: Italian-Indian Paneer and Spinach Lasagna Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Italian
Ingredients: 400–450 g paneer, cut into small cubes; 500 g fresh spinach (or 400 g frozen chopped, thawed and squeezed dry); 1 tbsp ghee or oil; 1 tsp cumin seeds; ½ tsp turmeric powder; ½ tsp red chili powder (adjust to taste); ¾ tsp salt; 700 g tomato passata / crushed tomatoes; 1 tbsp olive oil; 3 garlic cloves, minced; 1 small onion, finely chopped; 1 tsp dried oregano; ½ tsp sugar (optional); ½ tsp red chili flakes; Salt & black pepper to taste; 60 g butter; 60 g all-purpose flour; 750 ml whole milk (warmed); ½ tsp ground nutmeg; Salt & white pepper to taste; 12–15 no-boil lasagna sheets (or pre-cooked regular sheets); 250–300 g mozzarella cheese, shredded; 50 g parmesan cheese, grated; Fresh basil or coriander leaves for garnish (optional)

This Italian-Indian Paneer and Spinach Lasagna beautifully marries creamy layers of rich béchamel and tangy tomato sauce with soft homemade-style paneer, vibrant spinach, aromatic Indian spices, and gooey mozzarella. The result is a comforting, fusion pasta bake that feels both familiar and exciting—perfect for family dinners or special occasions.

Why You’ll Love This Recipe

You’ll fall in love with this Paneer and Spinach Lasagna because it takes the comforting, cheesy satisfaction of classic Italian lasagna and infuses it with the gentle warmth of Indian flavors. The paneer stays wonderfully soft and absorbs the spices beautifully, while fresh spinach adds brightness and nutrition.

The combination of silky béchamel sauce with a lightly spiced tomato sauce creates incredible depth in every bite. It’s vegetarian yet feels indulgent, looks impressive on the table, and is surprisingly easy to assemble once you have the components ready. Friends and family always ask for seconds—and the recipe!

Yield: 8 servings

Italian-Indian Paneer and Spinach Lasagna Recipe

Creamy, cheesy Italian-Indian fusion lasagna with spiced paneer, spinach, béchamel, and tomato sauce—comfort food at its best!

Prep Time 40 minutes

Cook Time 45 minutes

Additional Time 20 minutes

Total Time 1 hour 45 minutes

Ingredients

For the paneer & spinach layer

400–450 g paneer, cut into small cubes
500 g fresh spinach (or 400 g frozen chopped, thawed and squeezed dry)
1 tbsp ghee or oil
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp red chili powder (adjust to taste)
¾ tsp salt

For the tomato sauce

700 g tomato passata / crushed tomatoes
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, finely chopped
1 tsp dried oregano
½ tsp sugar (optional)
½ tsp red chili flakes
Salt & black pepper to taste

For the béchamel sauce

60 g butter
60 g all-purpose flour
750 ml whole milk (warmed)
½ tsp ground nutmeg
Salt & white pepper to taste

For assembly

12–15 no-boil lasagna sheets (or pre-cooked regular sheets)
250–300 g mozzarella cheese, shredded
50 g parmesan cheese, grated
Fresh basil or coriander leaves for garnish (optional)

Instructions

Get your kitchen ready & preheat
Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish with a little butter or oil.
Make the spiced paneer & spinach magic
Heat ghee/oil in a large pan. Add cumin seeds and let them sizzle 10 seconds. Toss in paneer cubes + turmeric + chili powder. Fry gently 3–4 minutes until lightly golden. Add spinach in batches, stir until wilted (3–5 min). Season with salt. Turn off heat and set aside.
Whip up a quick tomato sauce
In another pan, heat olive oil. Sauté onion 4 minutes until soft, add garlic for 1 minute. Pour in tomato passata, oregano, chili flakes, sugar, salt & pepper. Simmer 10 minutes until slightly thickened. Taste and adjust.
Create silky béchamel sauce
Melt butter in a saucepan. Stir in flour and cook 1–2 minutes (don’t brown it). Gradually whisk in warm milk, stirring constantly until smooth and thickened (about 6–8 minutes). Add nutmeg, salt, and white pepper. Remove from heat.
Start building your masterpiece
Spread a thin layer of tomato sauce on the bottom of the baking dish (this prevents sticking).
First layer love
Place 3–4 lasagna sheets over the sauce. Spread half the paneer-spinach mixture, then drizzle over about ⅓ of the béchamel and ⅓ of the tomato sauce. Sprinkle generously with mozzarella.
Keep layering like a pro
Repeat: another layer of sheets → remaining paneer-spinach → more béchamel + tomato sauce → mozzarella.
Final luxurious top
Add one last layer of lasagna sheets. Pour the remaining béchamel over the top, then the rest of the tomato sauce. Finish with a generous blanket of mozzarella + parmesan.
Bake it golden and bubbly
Cover with foil and bake 25 minutes. Remove foil and bake another 15–20 minutes until the top is beautifully golden and bubbling at the edges.
Rest, garnish & serve with joy
Let the lasagna rest 15–20 minutes (this is important!). Garnish with fresh basil or coriander if desired. Slice and serve with a crisp green salad or garlic bread.

Notes

Resting time is non-negotiable for clean slices.
Leftovers taste even better the next day as flavors meld beautifully.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 218Total Fat 13gSaturated Fat 7gUnsaturated Fat 6gCholesterol 29mgSodium 604mgCarbohydrates 20gFiber 4gSugar 7gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Squeeze as much water as possible from the thawed or cooked spinach to prevent a watery lasagna.
Briefly pan-fry the paneer cubes in a little ghee or oil with a pinch of turmeric—this gives better texture and color.
Don’t skip resting the lasagna for 15–20 minutes after baking; it helps the slices hold their shape.
For extra flavor, add ½ tsp garam masala or a pinch of kasuri methi (dried fenugreek leaves) to the tomato sauce.
Use no-boil lasagna sheets to save time, but if using regular sheets, pre-cook them just until flexible (not fully soft).
Cover with foil for the first 25–30 minutes of baking to keep the top from drying out too quickly.

Ingredients Notes

Paneer — Use fresh, soft homemade paneer if possible; store-bought works well too. Avoid very firm or frozen paneer as it can become rubbery when baked. Spinach — Fresh baby spinach is ideal (just wilt it), but frozen chopped spinach is a convenient substitute (thaw and squeeze very dry).

Tomato sauce — A good-quality passata or crushed tomatoes gives the best flavor; avoid overly sweet ready-made pasta sauces. Béchamel sauce — Made from scratch with butter, flour, and milk—whole milk gives the creamiest result. A pinch of nutmeg is traditional and adds subtle warmth.

Mozzarella & parmesan — Use freshly grated cheese for best melt and flavor (pre-shredded has anti-caking agents that affect texture). Spices — Just a gentle touch of cumin, turmeric, red chili powder, and garam masala—enough to hint at Indian flavor without overpowering the Italian character.

Variations and Substitutions

Replace paneer with firm tofu (marinated in turmeric + salt) or grilled halloumi for a different twist.
Make it vegan: use plant-based milk + vegan butter for béchamel, vegan mozzarella, and skip parmesan or use nutritional yeast.
Add sautéed mushrooms, roasted bell peppers, or sweet corn for extra vegetables.
For a spicier version, increase red chili powder or add 1–2 finely chopped green chilies to the spinach layer.
Use whole wheat or gluten-free lasagna sheets if desired.
Swap the tomato sauce for a spicy arrabbiata-style sauce or even a mild tikka masala sauce for a bolder Indian twist.
For richer flavor, mix some ricotta or mascarpone into the béchamel layer.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Assemble the lasagna (before final baking), cover tightly with foil and plastic wrap, and freeze for up to 2 months. Bake straight from frozen (add 20–30 extra minutes).
Reheating: Best in a 160°C (325°F) oven covered until hot (20–30 min). Microwave individual portions (covered) for quicker reheating, though the texture is slightly softer.