This meatless veg lasagna recipe is made with layers of veggies, paneer, cheese, and yummy sauce. It is protein-rich, gluten-free, and vegan adaptable.
12sheets Explore Cuisine Organic Green Lentil SheetsOr use of choice
For Spinach & Paneer layer
2teaspooncooking oil
2teaspoonminced garlic
3cupscrushed spinach
1tablespoonalmond floursee notes
250grams/ 2.5 cups Shredded Paneer
½cupmilk
Salt to taste
Pepper to taste
1teaspooncrushed kasoori methioptional
Pinchof chili flakesoptional
For assorted vegetable layer
2teaspooncooking oil
½teaspoongrated ginger
½teaspoonminced garlic
¼cupfinely chopped onion
1cupsmall broccoli florets
1cupdiced bell pepper
½cupfrozen sweet corn
2tablespoonswaterfor cooking
Salt to taste
A handful of fresh basil or mint choppedoptional
¼teaspoonred chili flakes or powderoptional
½teaspoondried oreganooptional
For the Masala Sauce
2 ¼cupsStore-bought pasta saucesee notes
½teaspoongaram masalaOR more to adjust to your spice level
½teaspoonred chili powdercayenne OR paprika
Pinchof turmeric powder
¼teaspooncardamom powderoptional
Couple twists to black pepper
1teaspoondried Italian herb blend
Instructions
Pan size used 7*11” (Refer notes)
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
Mix all ingredients in the pan and simmer for 2 minutes on low heat stirring frequently.
Cooking the lasagna sheets
If it says no-boil, use as directed or cook according to the package.
Assembling the lasagna
Pre heat the oven at 400 deg F / 200 deg C
No need to grease the baking pan.
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.
4 th 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 at 400 deg F, 200 deg C on the middle rack for 35 minutes or as directed on the package.
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.
If it goes smoothly then the lasagna is done.
A PRO TIP – Knife test is important to check for doneness if you are using no-boil pasta sheets.
Or else cook for additional 3-4 minutes covered.
Always follow package directions as brands vary.
Serve warm. Freeze the leftovers.
Notes
This recipe makes 6 servings sufficient to feed 3 adults.I have used -Rao's Homemade Organic Marinara Sauce to make the masala sauce.Explore Cuisine Organic Lentil Pasta Sheets.Important tips that will simplify making lasagnaUse a food processor to crush the spinach and shred the paneer.Use store-bought pasta sauce.Use NO BOIL oven-ready lasagna sheets.Please read this post from the beginning for a lot of tips.Make ahead of time tipsIf 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.
Other Notes –
I have used approximately 8-10 cups packed baby spinach leaves to get 3 cups crushed ones.Use approx. 2.5 cups cooked assorted vegetables.The sheets that I used are no-boil ones and oven ready.But to be on the safer side I boiled them for 4 minutes. (I will skip this next time)If the instructions say to boil the sheets then do as directed on the package.Always add spices to your taste and spice level.Possible Substitutes
Swap paneer with ricotta or firm tofu.
Use all purpose flour or rice flour instead of almond flour.
Other veggies that make a great fit for this recipe are cauliflower florets, green peas, carrots, mushrooms, eggplant, and zucchini.
Use pasta sauce directly from the jar and skip making the masala sauce.
For homemade pasta sauce refer to the recipe here – Express pasta sauce.
Use good melting cheese of choice or Italian blend.
What kind of pan to use to bake lasagna?Use any oven-safe pan to make lasagna.Stoneware or glass pan is my first preference.You can use a springform cake pan or disposable foil pan too.What pan size to use?Use any pan that is 8*8 “or 7*11” for this recipe.Adjust the quantity if the pan size is bigger or smaller than this.Use 1.5 times the recipe for making it in a 9*13 pan.How to freeze lasagna?Leftover lasagna freezes well.Simply place it in a freezer friendly airtight container.Thaw it in a microwave and enjoy it warm.How to make the vegan version?Simply swap mozzarella with non-dairy cheese.Substitute paneer with crumbled firm tofu and milk with non-dairy milk.