Saag Paneer Lasagne
Inspired by techniques from NYT Cooking.
A spiced twist on lasagne layering a fragrant blended spinach saag with grated paneer and a nutmeg-scented béchamel.
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Method
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Equipment
- large pot
- colander
- blender
- large saucepan
- whisk
- 23 x 33 cm baking dish at least 5 cm deep
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 695 kcal |
| Protein | 29.2 g |
| Carbohydrate | 64 g |
| of which sugars | 10.7 g |
| of which free sugars | 0 g |
| Fat | 37.5 g |
| of which saturates | 21.9 g |
| Fibre | 5 g |
| Salt | 1.72 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Saag
- 455 g baby spinach
- 2 small plum tomatoes, quartered
- 2 green chillies (such as serrano), stalks removed, halved lengthwise
- 1 bunch fresh coriander, leaves and tender stems
- 3 tbsp dried fenugreek leaves (kasoori methi), optional
- 180 ml water
- 6 g fine sea salt or table salt about 1 tsp
- 40 g ghee (or 45 ml vegetable oil)
- 1 medium white onion, finely chopped about 150 g
- 5 garlic cloves, finely chopped
- 1½ tbsp finely grated fresh ginger
- 1½ tsp Kashmiri chilli powder
- 1½ tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
Béchamel
- 115 g unsalted butter
- 65 g plain flour
- 950 ml whole milk, at room temperature
- ½ tsp ground black pepper
- ¼ tsp grated nutmeg
- 60 g parmesan, grated, divided
- 3 g fine sea salt or table salt about ½ tsp
Assembly
- 15 ml olive oil, for greasing
- 455 g no-boil lasagne sheets (about 24)
- 370 g paneer, coarsely grated
- 1
Wilt. Boil a large pot of water, add the 455 g spinach and once fully wilted after about 2 min drain in the colander and cool under cold water, keeping the pot.
- 2
Blend. Put the drained spinach in the blender with the 2 tomatoes, 2 chillies, coriander, 3 tbsp fenugreek if using and 180 ml water, blend 30-60 seconds until smooth and season with salt.
- 3
Fry. In the same pot melt the 40 g ghee over medium, cook the 150 g onion 6-8 min until golden, then add the garlic and 1½ tbsp ginger and stir 2 min.
- 4
Simmer. Stir in the Kashmiri chilli, 1½ tbsp ground coriander, 2 tsp cumin and 1 tsp turmeric with a little salt, add the saag and simmer gently 10-12 min until slightly thicker.
- 5
Sauce. Melt the 115 g butter over low heat, whisk in the 65 g flour for 2-3 min until golden, add the 950 ml milk and stir 5-8 min until it coats a spoon, then off the heat whisk in pepper, nutmeg and 40 g parmesan and season.
- 6
Assemble. Heat the oven to 200 °C and grease the dish, spread a thin layer of sauce over the base, then layer sheets, a third of the saag, a third of the 370 g paneer and a quarter of the remaining sauce, repeating twice.
- 7
Finish. Top with a last layer of sheets, the rest of the sauce and the remaining parmesan.
- 8
Bake. Cover with lightly greased foil and bake 40 min, then uncover and bake about 20 min until the sheets are tender and the top is light golden.
- 9
Rest. Leave 15-20 min before slicing.
Storage
The saag and sauce can each be made 2 days ahead and chilled, and leftovers freeze for up to 3 months, thawed overnight in the fridge before reheating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
