Vegetarian Spinach Lasagna, Indian Style
by Tarla Dalal
spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with 65 amazing images.
spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce is an Italian one dish meal. Learn how to make vegetarian spinach lasagne.
To make spinach lasagne, for the spinach stuffing, combine the spinach, cottage cheese, green chillies, nutmeg powder, fresh cream and salt in a deep bowl and mix well. Keep aside. For the tomato sauce, heat the oil in a broad non-stick pan, add the garlic paste and sauté on medium flame for 30 seconds. Add all the remaining ingredients, except the fresh cream, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Switch off the flame, add the fresh cream and mix well. Grease a 150 mm. (6”) diameter baking dish with butter. Place two sheets of lasagna in the baking dish, put half the spinach mixture, half the tomato sauce evenly over it. Repeat step 2 to make 1 more layer. Finally cover with the remaining 2 lasagna sheets, pour the white sauce and cheese evenly over it. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately.
The first description that comes to your mind when you taste the Indian style spinach lasagna with white sauce is – heavenly creamy! Indeed, everything about this dish – from the tomato sauce to the spinach mixture is utterly creamy.
The tomato sauce is a rich one, with the lusciousness of fresh cream, the tang of tomatoes and the perky taste of herbs. The spinach mixture in vegetarian spinach lasagna is equally rich, featuring spinach, cottage cheese, cream and a dash of spice.
Together with white sauce, these ingredients transform the spinach lasagna into a fabulously rich treat. Baking not only melts the cheese, it also boosts the flavour and aroma of the whole dish. Have a go at other baked dishes like Layered Spinach Au Gratin and Broccoli and Mushroom Baked Dish.
Tips for spinach lasagna. 1. If the lasagne sheets are boiled in advance, ensure you have spread a little oil over them to avoid the sheets from sticking. Also prefer to not keep the boiled sheets one over the other. 2. Do not miss out on adding blanched spinach into a bowl of cold water. This helps to retain the colour of the spinach. 3. Use fresh tomato pulp only and not readymade tomato puree. 4. It is suggested to switch off the flame before adding fresh cream so the tomato sauce does not get spoilt. 5. Dried mixed herbs can be replaced with oregano. 6. The tomato pulp and spinach stuffing can be made in advance, but assemble and bake the paste just before serving.
Enjoy spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce | with step by step photos.
Vegetarian Spinach Lasagna, Indian Style recipe - How to make Vegetarian Spinach Lasagna, Indian Style
Preparation Time: Cooking Time: Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 4 servings
For Vegetarian Spinach Lasagna
6 cooked lasagne sheets
1 cup white sauce
For The Spinach Stuffing
2 1/2 cups blanched and chopped spinach (palak)
1 cup crumbled paneer (cottage cheese)
1/2 tsp chopped green chillies
a pinch of nutmeg (jaiphal) powder
3 tbsp fresh cream
salt to taste
For The Tomato Sauce
2 cups fresh tomato pulp
2 tsp oil
1 tsp garlic (lehsun) paste
1 tsp dried mixed herbs
1 tsp chilli powder
2 tsp sugar
salt to taste
2 tbsp fresh cream
Other Ingredients
1/4 cup grated processed cheese
butter for greasing
For the spinach stuffing
- For the spinach stuffing
- Combine the spinach, cottage cheese, green chillies, nutmeg powder, fresh cream and salt in a deep bowl and mix well. Keep aside.
For the tomato sauce
- For the tomato sauce
- Heat the oil in a broad non-stick pan, add the garlic paste and sauté on medium flame for 30 seconds.
- Add all the remaining ingredients, except the fresh cream, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
- Switch off the flame, add the fresh cream and mix well.
How to proceed
- How to proceed
- To make vegetarian spinach lasagna, grease a 150 mm. (6”) diameter baking dish with butter.
- Place two sheets of lasagna in the baking dish, put half the spinach mixture, half the tomato sauce evenly over it.
- Repeat step 2 to make 1 more layer.
- Finally cover with the remaining 2 lasagna sheets, pour the white sauce and cheese evenly over it.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Serve immediately.
If you like spinach lasagna
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If you like spinach lasagna, then also try other Italian recipes like
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- quick pizza sauce | pizza sauce | pizza sauce with fresh tomatoes | with 22 amazing images.
- easy brown rice risotto recipe | Indian style brown rice vegetable risotto | healthy brown rice vegetable risotto | garlic brown rice risotto | with 20 amazing images.
Tips for spinach lasagna
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If the lasagna sheets are boiled in advance, ensure you have spread a little oil over them to avoid the sheets from sticking. Also prefer to not keep the boiled sheets one over the other.
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Do not miss out on adding blanched spinach into a bowl of cold water. This helps to retain the colour of the spinach.
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Use fresh tomato pulp only and not readymade tomato puree.
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It is suggested to switch off the flame before adding fresh cream so the tomato sauce does not get spoilt.
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Dried mixed herbs can be replaced with oregano.
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The tomato pulp and spinach stuffing can be made in advance, but assemble and bake the paste just before serving.
How to boil lasagna sheet
- To boil lasagna sheet, boil enough water in a deep non-stick pan. Take a big pan so the sheets can be immersed well in it.
- Add 1 tsp oil. This is needed to prevent the sheets from sticking to each other.
- Add salt to taste.
- When the water starts boiling, add the lasagna sheets. Prefer to boil 2 at a time.
- Cook on a medium flame for 5 to 7 minutes. They should be well cooked.
- Remove from the pan and place on a flat plate. Prefer to not keep the boiled sheets one over the other.
How to make white sauce
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For making the white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | heat 1 1/2 tbsp butter in a broad non-stick pan.
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Once the butter has melted, add 1 1/2 tbsp plain flour (maida).
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Cook on a slow flame for 1 to 2 minutes, while stirring continuously with the help of a whisk. This is called as a roux which acts a thickening agent for the White Sauce. The frequent stirring helps in even cooking of the flour apart from preventing it from forming lumps.
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Once you see the flour has become a little froth and golden in colour, reduce the flame to low and add 1 1/2 cups milk. Pour the milk with one hand and whisk using the other hand. If you are vegan or allergic to dairy products, then use almond milk.
- Whisk well and cook on a medium flame for 3 to 4 minutes, or till the White Sauce thickens, while stirring continuously. It is very important to mix continuously after you add the milk and whisk until the flour and milk have incorporated well. If not whisked well, you might get lumps in your White Sauce.
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Add the salt and pepper.
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Mix well and cook on a medium flame for 1 more minute. You can even add little nutmeg powder to enhance the flavor of white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce. This will give approx. 1 cup of white sauce.
How to blanch spinach for spinach stuffing
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To blanch spinach, take a bunch of spinach, a bunch of spinach yeilds 3 cups of roughly chopped spinach and get rid of the the spinach stems. We need approx. 8 cups of roughly chopped spianch for this recipe. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
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Remove the stems and discard them.
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Wash the leaves thoroughly under running water or in a bowl full of water. This will help in getting rid of the dirt residues on the leaves.
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Drain well using a strainer. Roughly chop the spinach.
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Take a deep pan, add water to it and put it for boiling.
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Add salt. My mother says that adding salt while boiling vegetable helps in cooking the vegetable faster as salt raises the temperature of the water and it also retains the color.
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Once the water comes to boil, add the chopped and washed spinach leaves.
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Mix well and cook for 2-3 minutes. Till the spinach gets tender. Do not over cook the leaves as it might loose the color. Switch off the flame.
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Drain the water using strainer. Throw the water away.
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Plunge the leaves in a bowl of ice cold water. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking.
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Once again drain well using a strainer.
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Squeeze out remaining water wrom the leaves with your hands to get rid of excesse water and discard. You will get approx. 2 1/2 cups blanched and chopped spinach (palak).
How to make spinach stuffing
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To make spinach stuffing, add 2 1/2 cups blanched and chopped spinach (palak) in a deep bowl.
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Add 1 cup crumbled paneer (cottage cheese) (paneer).
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Add 1/2 tsp chopped green chillies.
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Add a pinch of nutmeg (jaiphal) powder.
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Add 3 tbsp fresh cream.
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Add salt.
- Mix well. Keep aside.
How to make fresh tomato pulp
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To make tomato pulp recipe | fresh tomato pulp | tomato pulp at home | boil a vesselful of water in a deep pan.
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Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife. Take approx. 10 tomatoes.
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Make a criss-cross cut at the base of each tomato
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Put them in boiling water for 3 to 4 minutes
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Remove and immerse them in cold water for some time
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When the tomatoes are cool, peel and discard the skin and seeds
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Chop roughly.
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Blend in a mixer to a smooth tomato pulp recipe | fresh tomato pulp | tomato pulp at home. You will get approx. 2 cups of tomato pulp.
For the tomato sauce
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For the tomato sauce of spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce, heat 2 tsp oil in a broad non-stick pan.
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Add 1 tsp garlic (lehsun) paste.
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Sauté on medium flame for 30 seconds.
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Add 1 tsp dried mixed herbs.
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Add 1 tsp chilli powder.
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Add 2 tsp sugar.
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Add salt to taste.
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Mix well and cook on a medium flame for 3 minutes, while stirring continuously.
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Switch off the flame, add 2 tbsp fresh cream and mix well. It is suggested to switch off the flame before adding fresh cream so the sauce does not get spoilt.
How to make spinach lasagna
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To make spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce, grease a 150 mm. (6”) diameter baking dish with butter.
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Place two sheets of lasagna in the baking dish.
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Spread half the spinach mixture and half the tomato sauce evenly over it.
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Repeat step 2 and 3 to make 1 more layer.
- Finally cover with the remaining 2 lasagna sheets.
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Pour the white sauce evenly over it.
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Sprinkle 1/4 cup grated processed cheese over it.
- Bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
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Serve spinach lasagna recipe | vegetarian spinach lasagna | Indian style spinach lasagna with white sauce immediately.
Have made it various times ..my family loves it ..comes out very well.
Lovely creamy and tangy taste. All my guests went crazy after eating this exotic dish and want to eat it again and again. Hadn''t heard of this dish and tried it after reading the recipe. It''s so easy to follow. So delicious. Must try Italian recipe.