Arre Wah! Paneer Tikka Lasagna Filling – A Desi Twist to an Italian Classic!

Namaste and Sat Sri Akal, my lovely foodies! Chef Curry Do’pyaza here, ready to spice up your lives with a fusion dish that’s guaranteed to make your taste buds sing!

We Indians, we love our paneer. Whether it’s a festive Diwali feast or a cozy monsoon evening, paneer finds its way onto our plates. And lasagna? That’s comfort food at its finest, isn’t it? So, I thought, why not marry these two delicious worlds?

This Paneer Tikka Lasagna Filling is a delightful explosion of flavors, perfect for any occasion. Think of it as a warm hug on a chilly winter night or a vibrant celebration of colors during Holi. It’s versatile, adaptable, and most importantly, utterly delicious!

A Little History Lesson (with a Twist!)

Lasagna, as you might know, hails from Italy. But this isn’t your nonna’s lasagna! We’re taking the classic concept and infusing it with the vibrant flavors of India. Paneer Tikka, a beloved appetizer, has been around for ages, originating in the Mughal era. It’s a dish of marinated paneer, grilled to smoky perfection. By combining these two culinary traditions, we’re creating something truly special. It’s a dish that blends the rich heritage of Italy with the spicy soul of India.

Time to Get Cooking!

Preparation Time: 25 minutes
Cooking Time: 35 minutes

Ingredients You’ll Need (The Tadka Edition):

250 grams Paneer (Indian Cheese), cut into ½ inch cubes
1 medium sized Pyaz (Onion), finely chopped
1 medium sized Shimla Mirch (Capsicum/Bell Pepper) – green, red or yellow, finely chopped
2 medium sized Tamaatar (Tomatoes), finely chopped
1 inch Adrak (Ginger), grated
2-3 Lehsun (Garlic) cloves, minced
2-3 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level)
2 tablespoons Tel (Vegetable Oil)
1 teaspoon Haldi Powder (Turmeric Powder)
1 teaspoon Lal Mirch Powder (Red Chilli Powder)
1 teaspoon Dhaniya Powder (Coriander Powder)
½ teaspoon Garam Masala
1/2 cup Dahi (Yogurt), plain
2 tablespoons fresh Dhaniya Patta (Cilantro), chopped
Salt to taste
1 jar (approximately 24 ounces) of your favorite tomato-based pasta sauce
1 cup Mozzarella Cheese, shredded (or a mix of mozzarella and cheddar for extra flavor)
1/2 cup Ricotta Cheese (optional, for extra creaminess)
Lasagna noodles (oven-ready or regular, cooked according to package directions)

Let’s Get Cooking (Step-by-Step, My Style!):

Marinate the Paneer: In a bowl, whisk together the dahi (yogurt), haldi powder (turmeric powder), lal mirch powder (red chilli powder), dhaniya powder (coriander powder), garam masala, adrak (ginger), lehsun (garlic), hari mirch (green chillies), and salt. Add the paneer cubes and gently coat them in the marinade. Let it sit for at least 15 minutes (longer is better!).
Sauté the Veggies: Heat the tel (oil) in a large pan or wok over medium heat. Add the pyaz (onion) and sauté until golden brown. Add the shimla mirch (capsicum) and tamaatar (tomatoes) and cook until softened.
Cook the Paneer: Add the marinated paneer to the pan with the vegetables. Cook, stirring occasionally, until the paneer is lightly browned and the masala is fragrant, about 5-7 minutes. Be gentle so you don’t break the paneer.
Simmer in Sauce: Pour in the tomato-based pasta sauce and stir well to combine. Bring to a simmer and cook for another 10-15 minutes, allowing the flavors to meld together beautifully.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the paneer tikka lasagna filling. Top with a layer of lasagna noodles (overlap if needed). Spread another layer of filling, then sprinkle with mozzarella cheese (and ricotta, if using). Repeat the layers until you’ve used all the filling and noodles, ending with a layer of filling and a generous topping of cheese.
Bake to Perfection: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting and serving. This allows the layers to set and makes it easier to slice. Garnish with fresh dhaniya patta (cilantro) before serving.

Chef Curry’s Tips for Tikka-licious Results:

Marination is Key: Don’t skimp on the marinating time! The longer the paneer sits in the marinade, the more flavorful it will be.
Spice it Up (or Down): Adjust the amount of hari mirch (green chillies) to suit your spice preference.
Don’t Overcook the Paneer: Paneer can become rubbery if overcooked. Cook it just until it’s lightly browned.
Cheese, Please!: Feel free to experiment with different types of cheese. A blend of mozzarella, cheddar, and parmesan would be divine!

Cooking it Your Way (Adaptable Cooking):

Gas Stove/Induction Stove: Follow the instructions as written above.
Oven: The instructions above are for the oven.
Slow Cooker/Crockpot: You can cook the paneer tikka filling in a slow cooker on low for 4-6 hours. Assemble the lasagna as directed and bake in the oven.
Air Fryer: Not recommended for the entire lasagna, but you can air fry the paneer tikka before adding it to the sauce.

Nutritional Information (Approximate):

Calories: Varies depending on ingredients and portion size.
Protein: Good source of protein from paneer and cheese.
Carbohydrates: From noodles and sauce.
Fat: From cheese and oil.

Serving Suggestions (Spice Up Your Plate!):

Serve with a side of raita (yogurt dip) for a cooling contrast.
A simple salad with a lemon vinaigrette would be a refreshing accompaniment.
Garnish with extra fresh dhaniya patta (cilantro) for a pop of color and flavor.

Arre Yaar! It’s Your Turn Now!

I hope you enjoyed this fusion adventure! Now, it’s your turn to get into the kitchen and create this amazing Paneer Tikka Lasagna Filling. Try it out, tweak it to your liking, and most importantly, share it with your friends and family. Let them experience the magic of Indian flavors meeting Italian comfort!

Happy Cooking, my friends! Until next time, keep the spice alive!

Your friend,

Chef Curry Do’pyaza.