Directions
- 1In a heated pan add olive oil.
- 2Saute the onions and carrot for about 2mins.
- 3Add the chopped spinach along with garlic and let it cook for about a minute.
- 4Add chilli flakes, oregano and mix well.
- 5Add the tomatoe puree along with spoonful of water and let it cook.
- 6Crumble the paneer/ricotta into the mixture, cover and cook for 5mins.
- 7Add in the basil leaves.
- 8Adjust the seasoning by adding salt, pepper and sugar.
- 9Add milk and water and stir it nicely.
- 10Place the lasagna sheets on top of the mixture, cover and cook for 15-18mins.
- 11Top it up with some cheese, cover and cook until the cheese melts.
- 12Garnish it with some fresh basil leaves and serve hot.
Ingredients
- 2 Tbsps Olive Oil
- 0.5 no Onion
- 1 no Carrot
- 1 Cup Spinach
- 100 g Paneer
- 0.5 cup Milk
- 0.5 cup Water
- to Taste Salt
- to Taste Pepper
- 200 g Tomato Purée
- 1 pinch Sugar
- 2 Cloves Garlic
- 2 Tbsps Basil
- 0.5 Tsp Chilli flakes
- 0.5 Tsp Oregano
- 1 Cup Grated Mozzarella Cheese
- 8 to 10 nos Lasagna Sheets
Equipment
pan
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