Palak Paneer Lasagna Roll-Ups with Makhani Gravy
Vegetarian lasagna roll-ups with blanched-spinach palak paneer filling and buttery makhani tomato gravy. Make-ahead friendly fusion bake for family dinner.
Ingredients
For the palak paneer filling
- 12 ounces fresh spinach about 10 cups loosely packed
- 14 ounces paneer about 3 cups; crumbled
- 2 tablespoons neutral oil or ghee
- 1 medium yellow onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1/3 cup tomato puree or passata
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon fine salt plus more to taste
- 1/2 teaspoon sugar optional
For the makhani gravy
- 3 tablespoons unsalted butter
- 1 tablespoon ginger-garlic paste
- 1 can crushed tomatoes 28-ounce
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon fine salt plus more to taste
- 1 teaspoon sugar
- 1 tablespoon crushed kasuri methi dried fenugreek leaves
- 1/4 cup heavy cream or whole milk optional
For assembly
- 10 to 12 lasagna sheets oven-ready or boiled until flexible
- 2 cups shredded mozzarella cheese divided
- 1/4 cup grated parmesan cheese optional
- 1 tablespoon butter or olive oil for greasing foil
- Fresh cilantro leaves, for garnish
Instructions
Blanch and blend the spinach
- Bring a large pot of salted water to a boil. Add spinach for 90 seconds until wilted. Transfer to an ice bath. Drain, squeeze out excess water, and blend until smooth. Set aside.
Make the palak paneer filling
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 6 to 8 minutes until soft. Stir in ginger-garlic paste for 60 seconds.
- Add tomato puree, coriander, turmeric, Kashmiri chili, and 1 teaspoon salt. Cook 2 minutes. Stir in spinach puree and cook 3 to 4 minutes until thickened.
- Fold in crumbled paneer and garam masala. Cook 4 to 5 minutes, stirring, until the mixture is thick and spreadable, not watery. Taste and adjust salt. Cool 10 minutes.
Make the makhani gravy
- In the same skillet (wiped clean) or a second pan, melt butter over medium heat. Add ginger-garlic paste and cook 45 seconds. Add crushed tomatoes, Kashmiri chili, 1/2 teaspoon salt, and sugar. Simmer 10 to 12 minutes until thickened.
- Off heat, stir in kasuri methi and cream if using. Taste; keep salt moderate because cheese will add savor.
Roll the lasagna
- Preheat oven to 375°F (190°C). Spread about 1 cup gravy in a greased 9x13 inch baking dish.
- Lay one lasagna sheet on a board. Spread 2 to 3 tablespoons filling in an even layer, leaving a small border. Roll up tightly and place seam-side down in the dish. Repeat with remaining sheets and filling.
Bake
- Pour remaining gravy around and over the rolls. Top with mozzarella and parmesan if using. Cover with foil brushed with butter or oil on the underside. Bake 25 to 30 minutes covered until bubbling.
- Remove foil and bake 8 to 12 minutes until cheese is golden. Broil 1 to 2 minutes only if needed; watch closely. Rest 10 to 15 minutes. Garnish with cilantro and serve.
Notes
Cook the spinach-paneer filling until it holds a spoon upright before spreading on noodles.
Pat boiled noodles dry; over-soft sheets tear when rolled.
Grease foil so cheese does not stick during the covered bake.
For milder heat, use Kashmiri chili only and skip extra green chili.
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.
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