Veggie Saag Double Paneer Inspired Lasagne
with Kashmiri Style Spices and Creamy Spinach Béchamel
- Milk
- Mustard
- Cereals containing gluten
- Wheat
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
Thought to have originated in Italy during the Middle Ages, lasagne is not only used to refer to the popular baked pasta dish but also the individual sheets of thin, flat pasta used to make it. Typically made with layers of pasta, ragù and béchamel sauce, it's a rich, creamy and comforting meal. This one comes with a fusion twist using the flavours of Indian saag paneer.
Ingredients
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains: Milk)
400 grams
Paneer
(Contains: Milk)
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
150 grams
Creme Fraiche
(Contains: Milk)
100 grams
Baby Spinach
10 grams
Vegetable Stock Paste
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
100 milliliter(s)
Water for the Veg
1 tbsp
Oil for Cooking
20 grams
Butter
1.5 tbsp
Plain Flour
175 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Chop the tomato into 1cm chunks. Grate the Cheddar cheese.
Cut the paneer into 1cm cubes.
Once the onion has softened, add the tomato and garlic and fry until softened, 1 min more.
Next, add the Kashmiri style spice mix and fry until fragrant, 1 min.
Once fragrant, stir in the crème fraîche, vegetable stock paste and water for the veg (see pantry for amount). Bring the sauce to the boil, then lower the heat to a simmer.
Add the spinach a handful at a time until wilted and piping hot, 2-3 mins. Remove from the heat.
Transfer the creamy spinach to a blender.
Blitz until completely smooth, 1-2 mins. TIP: This works best with a blender but, if you don’t have one, skip this step and use the sauce in the same way in the next steps.
Next, heat the oil for cooking (see pantry for amount) in a frying pan on medium-high heat.
Once the oil is hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.
Once the paneer is golden, transfer to a plate lined with kitchen paper.
Return the (now empty) frying pan to medium heat.
Melt in the butter (see pantry for amount), then stir in the plain flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you’ve made a roux!
Gradually stir the water for the sauce (see pantry for amount) into the roux, followed by the creamy spinach mixture and honey (see pantry for amount). Bring to the boil, stir and simmer until thickened, 2-3 mins.
Stir in the paneer chunks and remove from the heat.
In an appropriately sized ovenproof dish, spread a third of the sauce over the bottom in a thin layer. Cover with a layer of lasagne sheets, then another layer of the sauce and paneer chunks.
Repeat until you have four layers of sauce and three layers of lasagne sheets.
Sprinkle the Cheddar all over the top and bake the lasagne on the middle shelf of your oven until golden and the pasta is cooked through, 25-35 mins.
Share the saag paneer style lasagne between serving plates to finish.
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