Saag Paneer Lasagna

Ingredients

• 16 oz Baby spinach
• 2 Roma tomatoes (Small; quartered)
• 2 Green serrano chiles (Stemmed and halved lengthwise)
• 1 bunch Cilantro (Leaves and tender stems; rinsed and dried)
• 3 tbsp Kasoori methi (Dried fenugreek leaves; optional but encouraged)
• Salt (To taste)
• 3 tbsp Ghee or neutral oil (Such as vegetable or canola oil)
• 1 White onion (Medium; finely chopped)
• 1.5 tbsp Garlic paste (Or 5 garlic cloves, minced)
• 1.5 tbsp Ginger paste (Or 1 (½-inch) piece fresh ginger, grated)
• 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 (At room temperature)
• 0.5 tsp Black pepper
• 0.25 tsp Nutmeg (Grated)
• 0.75 cup Parmesan (Shredded; divided)
• 1 tbsp Olive oil (For greasing the baking dish and foil)
• 2 8-ounce boxes No-boil lasagna noodles (24 sheets, for assembly)
• 1 12- to 14-ounce block Paneer (Coarsely grated)
• 0.75 cup Water (For blending the saag)

Steps

1. 1

   Prepare the saag filling. Bring a large pot of water to a boil and add the spinach. Cook until the greens fully wilt, about 2 minutes.

2. 2

   Strain the spinach through a colander and run cold water over it to cool. Wipe out and reserve the pot. Let the spinach drain before transferring it to a blender; do not squeeze out the water.

3. 3

   Add the tomatoes, serrano chiles, cilantro, kasoori methi if using, and ¾ cup water to the blender with the drained spinach. Blend for 30 seconds to 1 minute, until puréed. Season with salt to taste and set aside.

4. 4

   In the same pot used for the spinach, melt the ghee over medium heat. Add the onion and sauté for 6 to 8 minutes, stirring occasionally, until softened and somewhat golden.

5. 5

   Add the garlic and ginger and continue stirring for 2 minutes, adjusting the heat as needed to prevent scorching.

6. 6

   Add the Kashmiri chile powder, coriander, cumin, and turmeric. Season with salt and stir well before adding the blended saag.

7. 7

   Gently simmer the saag mixture, stirring occasionally and adjusting the heat if it begins to sputter or splatter, until slightly thickened, 10 to 12 minutes. Remove from the heat and set aside.

8. 8

   Prepare the béchamel. In a large pot, melt the butter over low heat. Add the flour and whisk until smooth.

9. 9

   Cook the roux until golden, about 2 to 3 minutes. Add the milk, increase the heat to medium, and stir continuously until the béchamel thickens and coats the back of a wooden spoon, 5 to 8 minutes.

10. 10

    Remove the béchamel from the heat. Stir in the black pepper, nutmeg, and ½ cup of the Parmesan until smooth. Season with salt and set aside.

11. 11

    Heat the oven to 400°F. Grease a 9-by-13-inch baking dish at least 2 inches deep with 1 tablespoon olive oil.

12. 12

    Spread enough béchamel to cover the bottom of the dish. Arrange noodle sheets over the sauce, breaking them as needed to fit; use approximately 4 to 6 noodles per layer, or about 24 noodles total.

13. 13

    Spread one-third of the saag over the noodles, then layer on one-third of the grated paneer, followed by one-quarter of the remaining sauce.

14. 14

    Repeat the noodle, saag, paneer, and sauce layers two more times, using all of the saag and paneer.

15. 15

    Add a final layer of noodles. Spread the remaining sauce over the noodles and sprinkle the remaining ¼ cup Parmesan over the top.

16. 16

    Cover the dish with foil, lightly greasing the side of the foil that will touch the lasagna so it does not stick. Bake for 40 minutes, until the noodles are cooked through and the cheese has melted.

17. 17

    Remove the foil and bake uncovered for about 20 minutes, until the lasagna is cooked through and light golden on top.

18. 18

    Let the lasagna cool for 15 to 20 minutes before slicing and serving.

Notes

The saag filling and béchamel may each be made up to 2 days ahead and refrigerated in airtight containers. If the béchamel becomes very thick, loosen it with a little milk or water before layering. Leftover lasagna may be wrapped in foil and frozen for up to 3 months; thaw overnight in the refrigerator before reheating in the oven.

Nutrition per serving

• main
• vegetarian
• baked
• comfort food
• holiday
• make-ahead
• South Asian-inspired