Paneer lasagna, quick and easy

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| Food| Beeraise | 9 Sept 2017 | Asia Samachar |

Paneer lasagna, quick and easy

By Jasbir Kaur | Beeraise

Here’s a little twist for our paneer lovers, use it in your favourite lasagna.

If you have kids, lasagna has to be something that you would have made or bought to satiate your kids love for this cheesy dish. Seriously, who doesn’t love a good slice of cheesy goodness (except for those suffering from lactose intolerance)?

Let’s dive straight into the recipe and ingredients required to make this.

Ingredients

  • 250gm paneer (crumbled)
  • 2 large onions, chopped
  • 3 garlic cloves, chopped
  • 250gm Portobello mushroom, chopped
  • 250gm spinach, blanched and chopped
  • 1/2 cup yogurt (optional)
  • 1 egg
  • Large jar of pasta sauce*
  • 1-2 cups of shredded cheddar or mozarella cheese
  • 1 cup shredded parmesan cheese
  • 15-20 lasagna sheets
  • 1 TBS dried oregano/parsley
  • Salt and pepper to taste

The prepping:

For my quick and easy version, I’ll suggest you use a jar of store bought pasta sauce. However I do have an option for those who just loathe the idea of store bought pasta sauce. There’s a good and reliable recipe which I’ve shared that would be just right to replace the jar of sauce.

I love to soak my no pre-cook lasagna sheets. This will ensure it doesn’t dry up when baking. So put lasagna sheets in a large bowl and let it soak in room temperature water.

Start by sauteing onions, garlic and mushrooms. Keep aside, to let it cool. Blanch spinach in boiling water. Squeeze out excess water from spinach and chop it fine.

To crumble the paneer, the easiest option; blitz in food processor or the not to easy option; crumble using hands.

The assembling:

  • In a large bowl, mix paneer with sauteed vegetables, spinach and egg. Add yogurt and dried herb. Mix to combine well.
  • Grease a large lasagna pan and start by spreading some pasta sauce
  • Layer 5 lasagna sheets on this sauce.
  • Cover sheets with vegetables mixture.
  • Sprinkle some cheese on the vegetables mixture
  • Then spread more pasta sauce, making sure all cheese is covered.
  • Repeat this layering for another couple more times ending with layer of pasta sauce. Cover it with a tin foil and bake it in a preheated oven of 175’C for about 40 minutes to an hour.
  • You may remove the tin foil for the last 5-10 minutes to achieve a golden melted cheese effect.

For full story and more photographs, go here.

 

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