Indian-Style Vegetable Lasagna
Vegetarian lasagna with homemade tomato masala, ricotta-cilantro filling, mixed vegetables, and mozzarella. Make-ahead friendly bake for holidays and weeknights.
Ingredients
For the tomato masala sauce
- 2 tablespoons olive oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 1 large yellow onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1 can crushed tomatoes 28-ounce
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1 teaspoon fine salt plus more to taste
- 1/2 teaspoon garam masala
- 1 tablespoon crushed kasuri methi dried fenugreek leaves
- 2 tablespoons heavy cream or whole milk optional
For the vegetable-ricotta filling
- 1 tablespoon olive oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 1 medium zucchini diced small
- 1 red bell pepper diced small
- 1 cup frozen corn kernels
- 1/2 cup frozen green peas
- 1 cup sliced mushrooms
- 4 cups fresh spinach roughly chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon fine salt
- 15 ounces whole-milk ricotta cheese
- 1/2 cup chopped fresh cilantro
For assembly
- 12 to 14 oven-ready lasagna noodles regular or gluten-free
- 3 cups shredded mozzarella cheese divided
- 1/2 cup grated parmesan cheese optional
- 2 tablespoons olive oil for greasing foil
- Fresh cilantro leaves, for garnish
Instructions
Make the masala sauce
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mustard and cumin seeds. When mustard pops, add onion and a pinch of salt. Cook 8 to 10 minutes until soft and lightly golden.
- Stir in ginger-garlic paste for 60 seconds until fragrant. Add crushed tomatoes, coriander, cumin powder, turmeric, Kashmiri chili, and 1 teaspoon salt. Simmer 12 to 15 minutes until thickened and no longer watery on the surface. Off heat, stir in garam masala, kasuri methi, and cream if using. Cool slightly.
Cook the vegetables
- Wipe the skillet or use a second pan. Heat 1 tablespoon olive oil over medium-high heat. Add mustard and cumin seeds, then zucchini, bell pepper, corn, peas, and mushrooms with 1/2 teaspoon salt. Sauté 8 to 10 minutes until vegetables soften and liquid evaporates. Add spinach and garam masala. Cook until spinach wilts and the pan looks dry. Spread on a tray to cool 10 minutes.
Mix the filling
- Stir cooled vegetables into ricotta with cilantro. Taste and adjust salt.
Assemble
- Preheat oven to 375°F (190°C). Spread 1 cup masala sauce in a greased 9x13 inch dish. Layer 4 noodles (overlap if needed). Spread one-third of ricotta filling, 1 cup sauce, and about 1 cup mozzarella. Repeat twice. Finish with noodles, remaining sauce, mozzarella, and parmesan if using.
Bake
- Cover tightly with foil brushed with olive oil on the underside. Bake 45 minutes covered. Uncover and bake 12 to 15 minutes until cheese is golden and edges bubble. Rest 15 to 20 minutes. Garnish with cilantro and slice.
Notes
Cool the vegetable sauté completely before mixing with ricotta so slices stay neat.
Spray or brush foil with oil so cheese does not stick when covered.
For milder heat, use Kashmiri chili only and skip extra green chili in the vegetables.
Assemble unbaked up to 24 hours ahead; refrigerate covered and bake as directed.
Store baked leftovers in an airtight container in the refrigerator up to 4 days.
Tried this recipe?Let us know how it was!