Veg Lasagna Recipe Indian Style: Palak Pesto Lasagna

5 from 2 votes

Veg Lasagna Recipe Indian Style: Palak Pesto Lasagna

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.

Course: dinner

Cuisine: indian fusion, Italian

Keyword: greek indian fusion, indian fusion pasta, lasagna

Servings:

Calories: 360kcal

Author: Shilpa Joshi

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