Vegetable Lasagna inspired with Indian flavors! Tandoori Paneer Lasagna is a beautiful amalgamation of lasagna noodles with Indian spices, paneer and cheese. This is my fun Indian take on Italian Lasagna. It has makhni sauce, white sauce(Alfredo sauce), tandoori vegetables, paneer and lots of cheese. You definitely can’t go wrong with this combination! My husband who is a Paneer lover obviously doesn’t have ant to eat the regular lasagna again!! This is a long recipe, but I have divided it into steps to make it easy to follow! Take a short cut and get ready makhni sauce or alfredo sauce to make life easy!! Make sure you add this to your dinner table for special occasions. Tag @foodstoriesbytwisha or #foodstoriesbytwisha if you make it.
Add yogurt and masalas in a bowl. Mix to a smooth paste.
Add paneer, bell pepper and onion pieces, toss everything together. Marinate for 20-30 minutes.
Add oil, in a pan and cook on medium heat till onions and bell peppers are cooked. Set aside.
In an oven safe lasagna dish, ladle a cup of makhni sauce and spread it over the bottom of the dish.
Arrange lasagna noodles lengthwise over the sauce.
Spread some more makhni sauce, over it.
Then add tandoori paneer, alfredo sauce and cheese. Sprinkle some chat masala over it.
Repeat layers till you fill the dish.
Finish with other layer of noodles. Spread remaining makhni sauce, alfredo sauce, cheese and chaat masala.
Cover lasagna dish with foil.
Bake at 375 F for 40 to 45 minutes. For the last 10 minutes bake uncovered to get a crusty golden brown top.
Allow the lasagna to cool for at least 15 minutes before serving!
