Palak Paneer Lasagna

Steps

1. 1

   Prep the aromatics

   • Finely chop the onion, mince the garlic, grate the ginger, chop the chiles and chop the tomatoes.
   • Keep the tomatoes separate from the other aromatics.
   • Rub the 9×13-inch (23×33 cm) dish with a little of the oil, and oil one side of a sheet of foil large enough to cover it.

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   Ready when: Everything is chopped and the dish is greased.

   Tip: Wear gloves or wash your hands well after cutting chiles.

2. 2

   Wilt the spinach

   • Put a large pot over medium-high heat with ¼ cup (60 ml) water.
   • Add the spinach in 3 or 4 handfuls, stirring each batch until it collapses before adding the next.
   • Cook about 5 minutes in total, until all the spinach is bright green and completely wilted.
   • Tip it into a colander and let it cool and drain for 5 minutes.
   • You don't need to squeeze it hard.

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   Ready when: Spinach is bright green, fully collapsed and no longer stiff.

   Tip: Don't overcook it. Drab, olive-colored spinach means a duller sauce.

3. 3

   Build the spice base

   • Wipe out the large skillet and set it over medium heat.
   • Melt the ghee, then add the cumin seeds and cook 30 seconds until they sizzle and smell toasty.
   • Add the onion and cook, stirring often, 7 to 8 minutes until soft and golden at the edges.
   • Stir in the garlic, ginger and chiles and cook 1 minute.
   • Add the tomatoes and cook 4 to 5 minutes, mashing them with a spoon, until they break down and the mixture looks jammy.

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   Ready when: Onions are golden and the tomatoes have broken down into a thick paste with ghee beginning to separate at the edges.

   Tip: If the garlic or ginger starts to brown or stick, lower the heat and add a splash of water.

4. 4

   Toast spices and flour

   • Sprinkle the coriander, turmeric, chili powder and flour over the tomato mixture.
   • Stir constantly for 1 minute so the flour cooks and no dry streaks remain.
   • The mixture will look thick and pasty.

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   Ready when: No dry flour is visible and the spices smell fragrant.

5. 5

   Blend the palak sauce

   • Scrape the spice base into a blender (or return it to the large pot if using an immersion blender).
   • Add the drained spinach and the milk.
   • Blend until almost smooth, working in two batches if needed and leaving the lid vent open under a towel.
   • Pour the puree back into the skillet.
   • Stir in the cream, garam masala and 1½ tsp salt.
   • Simmer gently over medium-low for 5 minutes, stirring often.
   • Taste and add more salt if needed.

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   Ready when: Sauce is thick enough to coat a spoon but still pourable, like a loose cream soup. You should have about 5 cups (1.2 L).

   Tip: Hot liquid expands in a blender. Never fill it more than half full and keep a towel over the lid.

6. 6

   Mix the filling

   • In a large bowl, combine the crumbled paneer, ricotta, egg, ½ cup chopped cilantro, crushed kasuri methi (if using), lemon juice, ½ tsp salt and the black pepper.
   • Stir until evenly mixed.
   • The filling should be thick and spreadable with some paneer texture remaining.

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   Ready when: Egg and ricotta are fully mixed in and no streaks of egg remain.

7. 7

   Preheat and start layersOven 375°F / 190°C

   • Preheat the oven to 375°F (190°C).
   • Spread about 1 cup of the palak sauce over the bottom of the greased dish.
   • Lay 4 noodles on top, side by side across the dish, breaking one to fill gaps.
   • Don't overlap them, as they will swell as they bake.

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   Ready when: The bottom of the dish is covered with sauce and a single layer of noodles.

   Tip: Don't skip the sauce on the bottom. It softens the noodles and keeps them from sticking.

8. 8

   Assemble the lasagna

   • Dot half the paneer filling over the noodles and spread it into an even layer.
   • Top with about 1 cup sauce and a first 85 g portion of mozzarella.
   • Add 4 more noodles, the remaining filling, another 1 cup sauce and the second 85 g portion of mozzarella.
   • Finish with the last 4 noodles, then spread all the remaining sauce over the top, making sure every noodle is fully covered.
   • Scatter the final 170 g mozzarella over the top.

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   Ready when: No bare noodle is exposed and the top is evenly covered with sauce and cheese.

   Tip: Exposed edges of oven-ready noodles stay hard and dry. Tuck sauce right to the edges.

9. 9

   Bake coveredOven 375°F / 190°C

   • Cover the dish tightly with the oiled foil, oiled side down.
   • Set it on a rimmed baking sheet to catch drips.
   • Bake in the center of the oven at 375°F (190°C) for 30 minutes.

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   Ready when: Sauce is bubbling at the edges and a knife slides easily through the noodles.

   Tip: Make sure the foil doesn't touch the cheese, or it will stick. Oil prevents that.

10. 10

    Uncover and brownOven 375°F / 190°C

    • Remove the foil carefully (steam will escape).
    • Bake uncovered for 15 more minutes at 375°F (190°C), until the cheese is melted with golden-brown spots and the sauce is bubbling all over.
    • The center should read 165°F (74°C) on an instant-read thermometer.

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    Ready when: Cheese is golden in spots, edges bubble, and the center reaches 165°F (74°C).

    Tip: If the top isn't browned, broil on high for 1 to 2 minutes, watching constantly.

11. 11

    Rest and serve

    • Let the lasagna rest on a rack for 15 minutes so the layers set.
    • Scatter with the chopped cilantro.
    • Cut into 8 squares and lift out with a wide spatula.

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    Ready when: Bubbling has stopped and the lasagna slices cleanly with defined layers.

    Tip: Cutting too soon makes the layers slide apart.