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indian fusion lasagna

Indian Lasagna: Palak Pesto Lasagna

Shilpa Joshi
Palak (Indian spiced spinach) Pesto Lasagna! Fusing cuisines from India and Italy to bring a spin of warm and spicy flavors to the traditional lasagna.
5 from 2 votes
Course dinner
Cuisine indian fusion, Italian
Servings 6
Calories 360 kcal

Ingredients
  

  • 16 oz Spinach
  • 8 oz

    Lasagna strips (or about 12)

  • 2 Cloves minced garlic
  • 4 tsp Dhana Jeeru
  • 1 tsp Onion Powder
  • 1/2 tsp

    Lal Mirch (red chili pepper)

  • 3 tbsp Pesto
  • 1 tsp Salt
  • 10 oz

    Ricotta

  • 3 cups

    Shredded Mozzarella

  • 1/2 cup Parmesan
  • 3 cups Tomato Sauce
  • Red chili powder/flakes (optional topping)

Instructions
 

Step 1

  • If needed, boil lasagna noodles according to box instructions. I used an oven-ready brand so skipped this step.

Step 2

  • Heat 1 tbsp olive oil in a pan on medium and add garlic to cook. Once the garlic begins to brown, add in all the spinach and mix. Cook until spinach cooks down, about 4 minutes.

Step 3

  • Add in cumin, coriander, onion powder, red chili pepper, and salt. Mix thoroughly. Turn off the stove, let cool and blend. Mix in pesto.

Step 4

  • Lay 3 lasagna noodles in the bottom of a baking dish. Spread one-fourth of the spinach, ricotta then mozzarella over the noodles in layers. Spread a fourth of the pasta sauce over cheese next. Repeat layering 3 times. On the top layer, I add in parmesan in addition to the mozzarella and sprinkle red chili flakes.

Step 5

  • Pre-heat oven to 350F. Cover baking dish with foil and bake for 55-60 minutes.

Step 6

  • Let cool 15-20 minutes then serve

Notes

Note I used noodles that did not require boiling

Nutrition

Calories: 360kcalCarbohydrates: 13gProtein: 25gFat: 24gSaturated Fat: 13gCholesterol: 75mgSodium: 1684mgPotassium: 927mgFiber: 4gSugar: 7gVitamin A: 8424IUVitamin C: 30mgCalcium: 582mgIron: 4mg
Keyword greek indian fusion, indian fusion pasta, lasagna
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