Vegetarian Paneer Lasagna (No Onion, No Garlic) – Flavorful & Unique Fusion Recipe

Vegetarian Paneer Lasagna (No Onion, No Garlic)

Flavorful & Unique Fusion Recipe

This rich and aromatic vegetarian lasagna blends Italian comfort with warm, global spices like galangal and allspice. Made with crushed paneer and a deeply spiced tomato sauce, this dish is perfect for a wholesome family meal.

Jump to Recipe

Prep Time

30 mins

Cook Time

17 mins

Plate Time

10 mins

Total Time

56 mins

Servings: 8 people Course: Dinner, Main Course

Ingredients

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Equipment

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Method

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Notes

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  • 4 cups fresh tomatoes chopped
  • 2 cups tomato sauce
  • 1 tbsp grated galangal Chinese ginger
  • 1 tsp paprika powder
  • 3 –4 allspice pods
  • 2 bay leaves
  • 2 tbsp kuntjur
  • 2 tbsp sweet soy sauce
  • 1 tsp dried dill
  • 1 tsp oregano
  • ½ tsp Himalayan salt
  • ½ tsp black pepper
  • 2 pounds crushed paneer
  • 1½ cups shredded cheese
  • 1 tsp basil
  • ½ tsp Himalayan salt
  • 1 box lasagna noodles
  • Water for boiling
  • 2 tbsp butter
  • 1 Large pot FOR BOILING WATER
  • 1 Deep pan FOR THE TOMATO SAUCE
  • 1 Mixing bowl
  • 1 Wooden spoon / spatula
  • 1 Knife & cutting board

Method

Heat oil in a pan over medium heat. Add kuntjur powder, sliced galangal and sauté for 1–2 minutes until the kitchen smells warm and fragrant. 

This is the flavor foundation. Don't rush it.

Add the chopped tomatoes and cook until they collapse and turn jammy. Stir in tomato sauce, paprika, allspice pods, bay leaves, sweet soy sauce, dill, oregano, salt, and pepper. Let everything mingle.

The sweet soy sauce adds a gentle depth you won't be able to put your finger on. In a good way.

Reduce the heat and simmer for 15–20 minutes until the sauce is thick, glossy, and deeply fragrant. Before you move on, fish out and discard the allspice pods and bay leaves.

In a bowl, combine crushed paneer, half the shredded cheese, fresh basil, and a pinch of salt. Mix well until the filling is creamy and evenly blended. 

Taste and adjust seasoning, it should be well-seasoned on its own.

Boil the lasagna noodles in well-salted water according to package instructions. Drain, then toss immediately with a little butter to keep them from sticking together as you assemble.

Preheat your oven to 375°F (190°C). In a baking dish, start with a layer of sauce, then noodles, then the paneer filling. Repeat until everything is used up. Finish with a generous layer of sauce and scatter the remaining shredded cheese across the top.

A light sauce layer on the very bottom prevents the noodles from sticking to the dish.

Slide the dish into the oven and bake for 30–35 minutes, until the cheese on top is golden and the sauce is bubbling around the edges. Your kitchen will smell incredible.

This step takes patience, but it matters. Let the lasagna rest for 10 minutes before cutting. The layers settle and hold together, so every slice comes out beautifully intact.

Tip

Letting the lasagna rest after baking helps it set perfectly, making slicing cleaner and enhancing flavor absorption.

Notes

Galangal can be replaced with fresh ginger in a pinch, though the flavor profile will differ. For a richer filling, add a dollop of cream cheese or ricotta to the paneer mixture. The sauce can be made a day ahead and refrigerated, the flavors deepen overnight.

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