Paneer Tikka Lasagna with Spiced Bechamel
A fusion of classic Italian lasagna with bold Indian flavors—layers of tandoori-spiced paneer, spiced tomato sauce, and creamy garam masala-infused béchamel.
Ingredients
For the Paneer Tikka Filling:
300g (10 oz) paneer, cubed
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tbsp garam masala
1 tsp turmeric
1 tsp smoked paprika
½ tsp chili powder
1 tbsp lemon juice
1 tbsp olive oil
For the Spiced Tomato Sauce:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 can (400g) crushed tomatoes
1 tbsp tomato paste
1 tsp cumin
½ tsp red chili flakes
1 tsp dried oregano
½ tsp salt
For the Spiced Béchamel Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
½ tsp garam masala
½ tsp nutmeg
½ cup Parmesan cheese, grated
Salt & black pepper
For Assembling:
9 lasagna sheets
1 ½ cups shredded mozzarella cheese
Fresh basil or cilantro for garnish
Instructions
1. Prepare the Paneer Tikka
In a bowl, mix yogurt, ginger-garlic paste, garam masala, turmeric, paprika, chili powder, lemon juice, and olive oil.
Coat paneer cubes and marinate for at least 30 minutes.
Heat a pan, grill paneer until golden brown, and set aside.
2. Prepare the Spiced Tomato Sauce
Heat olive oil in a saucepan, add onions, and cook until soft.
Add garlic and sauté for 30 seconds.
Stir in crushed tomatoes, tomato paste, cumin, chili flakes, oregano, and salt.
Simmer for 15 minutes until thickened.
3. Make the Spiced Béchamel Sauce
Melt butter in a saucepan, stir in flour, and cook for 1 minute.
Gradually add milk, whisking constantly.
Stir in garam masala, nutmeg, salt, and black pepper.
Once thickened, add Parmesan cheese and stir until smooth.
4. Assemble the Lasagna
Preheat oven to 375°F (190°C).
In a baking dish, spread a layer of spiced tomato sauce.
Add a layer of lasagna sheets, followed by paneer tikka, béchamel sauce, and mozzarella.
Repeat layers until ingredients are used, finishing with béchamel and cheese on top.
Cover with foil and bake for 30 minutes.
Remove foil and broil for 5 minutes for a golden crust.
5. Serve & Garnish
Let the lasagna rest for 10 minutes before slicing.
Garnish with fresh basil or cilantro.
Why This Works?
✅ Tandoori-spiced paneer adds a smoky, rich flavor.
✅ The béchamel sauce infused with garam masala gives a unique warmth.
✅ Italian tomato sauce complements Indian spices perfectly.
✅ A hearty, creamy, and spicy fusion masterpiece!
