Paneer Butter Masala Lasagna With Creamy Tomato Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 tbsp vegetable oil
• 4 tbsp unsalted butter, divided
• 1 large onion; 4 garlic cloves; 1-inch piece ginger
• 2 medium tomatoes (or 1 1/2 cups crushed tomatoes)
• 3 tbsp tomato paste
• 12 raw cashews + 1/2 cup water (for blending)
• 1 1/2 tsp ground coriander; 1 tsp garam masala; 1 tsp Kashmiri chili powder; 1/2 tsp cumin; 1/4 tsp turmeric; 1 bay leaf; 3 cardamom pods (optional)
• 1 tsp sugar; about 1 1/4 tsp fine salt, to taste
• 1/2 cup heavy cream
• 400 g paneer, cut into 1/2-inch cubes
• 9–12 lasagna sheets (about 225 g); 1 tbsp salt for pasta water
• 1 cup whole milk
• 2 cups shredded mozzarella; 1/2 cup grated Parmesan (optional)
• 3 tbsp chopped fresh cilantro; extra cream and spices for garnish (optional)

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with 1 tbsp butter. Boil lasagna sheets in salted water until just under al dente if not using no-boil.
• 2. Sauté onion in oil and 1 tbsp butter until golden. Add garlic and ginger, cook briefly, then add tomatoes, tomato paste, and cashews. Simmer 8–10 minutes, cool slightly, then blend smooth with 1/2 cup water.
• 3. Return sauce to pan. Add spices, sugar, salt, and bay leaf/cardamom. Simmer 5 minutes. Stir in cream and a splash of milk until thick but pourable. Add paneer cubes and warm through.
• 4. Adjust sauce with more milk or water if very thick. You want a rich, velvety sauce that will still spoon easily over pasta layers.
• 5. Layer in dish: a thin layer of sauce, lasagna sheets, more sauce with paneer, mozzarella and Parmesan, and a sprinkle of cilantro. Repeat 2–3 times, ending with sauce and plenty of cheese. Drizzle remaining milk around edges if using regular noodles.
• 6. Dot top with remaining butter. Cover tightly with foil and bake 25–30 minutes, then uncover and bake 10–15 minutes more until browned and bubbling.
• 7. Rest 10–15 minutes before slicing. Garnish with cilantro, a drizzle of cream, and a pinch of garam masala or chili powder.

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Why You’ll Love This Recipe

• Comforting fusion of classic Italian lasagna and creamy North Indian paneer butter masala.
• Rich, velvety tomato-cashew sauce coats every layer with restaurant-style flavor.
• Great make-ahead dish for dinners, potlucks, or entertaining.
• Easy to customize for spice level and diet (vegetarian-friendly, can be adapted to be lighter or richer).

Grocery List

• Produce: 1 large onion, garlic, fresh ginger, tomatoes (or canned crushed tomatoes), fresh cilantro, optional green chili for heat.
• Dairy: Paneer, unsalted butter, heavy cream, whole milk, shredded mozzarella, Parmesan or vegetarian hard cheese (optional).
• Pantry: Lasagna sheets, vegetable oil, raw cashews, tomato paste, salt, sugar, ground coriander, garam masala, Kashmiri chili powder or mild chili powder, ground cumin, turmeric, bay leaf, green cardamom pods (optional).

Full Ingredients

For the Paneer Butter Masala Sauce

• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 large yellow onion, roughly chopped (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, minced (about 1 tbsp)
• 2 medium ripe tomatoes, chopped (about 1 1/2 cups), or 1 1/2 cups canned crushed tomatoes
• 3 tbsp tomato paste
• 12 raw cashews
• 1/2 cup water (for blending with cashews and tomatoes)
• 1 1/2 tsp ground coriander
• 1 tsp garam masala, plus more to taste
• 1 tsp Kashmiri chili powder or mild chili powder (use 1/2 tsp for less heat)
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1 bay leaf
• 3 green cardamom pods, lightly crushed (optional but flavorful)
• 1 tsp granulated sugar
• 1 1/4 tsp fine sea salt, or to taste (start with 1 tsp, adjust at the end)
• 1/2 cup heavy cream (or 35% whipping cream)
• 400 g paneer, cut into 1/2-inch (1.25 cm) cubes (about 14 oz)
• Up to 1/4 cup additional water or milk, as needed to adjust sauce thickness

For the Lasagna Layers

• 9–12 dried lasagna sheets (about 225 g), regular or no-boil
• 1 tbsp kosher salt (for pasta water, if boiling regular lasagna sheets)
• 1 cup whole milk, divided (about 1/2 cup to loosen sauce if needed, and 1/2 cup drizzled over layers if using regular noodles)
• 2 cups shredded low-moisture mozzarella cheese (about 200 g)
• 1/2 cup finely grated Parmesan or vegetarian hard cheese (about 45 g; optional but adds depth)
• 2 tbsp unsalted butter, softened (for greasing dish and dotting on top)
• 2 tbsp finely chopped fresh cilantro leaves and tender stems

For Garnish & Serving

• 1 tbsp chopped fresh cilantro
• 1–2 tbsp extra heavy cream for drizzling (optional)
• Pinch of garam masala or Kashmiri chili powder for dusting on top (optional)
• Warm naan, roti, or garlic bread, for serving on the side (optional)

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with about 1 tbsp of the softened butter and set aside.

Chop the onion and tomatoes (if using fresh). Mince the garlic and ginger. Cut the paneer into 1/2-inch (1.25 cm) cubes. Measure out all the spices so they are ready to go; this makes the cooking smoother and less stressful.

Step 2: Cook the Cashew-Tomato Base

In a large, deep skillet or saucepan, heat the vegetable oil and 2 tbsp butter over medium heat. Add the chopped onion and sauté for 6–8 minutes, stirring often, until soft and golden around the edges.

Add the minced garlic and ginger and cook for 1–2 minutes until fragrant but not browned. Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, and cashews. Cook for 8–10 minutes, stirring occasionally, until the tomatoes have softened completely, the cashews have started to plump, and the mixture has thickened slightly.

Remove from the heat and let cool for 5 minutes. Transfer the mixture to a blender with 1/2 cup water. Blend until completely smooth and creamy, pausing to scrape down the sides if needed. Be cautious blending hot liquids; vent the lid slightly and start on low speed.

Step 3: Turn It into Paneer Butter Masala

Pour the smooth cashew-tomato puree back into the pan. Add the ground coriander, garam masala, Kashmiri chili powder, cumin, turmeric, bay leaf, and cardamom pods (if using). Stir well and bring to a gentle simmer over medium-low heat.

Add the sugar and 1 tsp of the salt. Simmer for 5–7 minutes, stirring occasionally, until the sauce is thick, glossy, and fragrant. If it looks very thick and paste-like, stir in a splash of water or milk.

Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning with more salt or a pinch of sugar if the tomatoes are very tangy. Gently add the paneer cubes and simmer for 3–5 minutes, just until the paneer is warmed through and the sauce is rich and spoonable. If needed, add up to 1/4 cup additional water or milk to create a velvety, pourable consistency that will spread easily over the lasagna layers.

Step 4: Cook the Lasagna Sheets

If using no-boil lasagna sheets, you can skip the boiling step but make sure your sauce is slightly looser and use the full 1 cup milk when layering.

For regular lasagna sheets, bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt, then slide in the lasagna sheets one at a time, stirring gently to prevent sticking. Cook for 1–2 minutes less than the package directions for al dente (usually 6–8 minutes), as they will finish cooking in the oven.

Drain the sheets and rinse briefly with cool water to stop cooking and prevent sticking. Lay them flat on a lightly oiled tray or clean kitchen towel while you assemble the lasagna.

Step 5: Assemble the Lasagna Layers

Stir 1/4–1/2 cup of the whole milk into the paneer butter masala sauce if it has thickened while standing; you want it thick but pourable. Stir in 2 tbsp chopped cilantro.

Spoon a thin layer (about 1/2–3/4 cup) of sauce into the bottom of your greased baking dish and spread evenly. Place a layer of lasagna sheets over the sauce, trimming if needed to fit in a single even layer.

Top the pasta with about 1 to 1 1/2 cups of the paneer butter masala, making sure some paneer cubes are evenly distributed. Sprinkle over a generous handful of mozzarella and a little Parmesan, if using. Repeat the layers (pasta, sauce, cheese) 2–3 more times, depending on the depth of your dish, finishing with a layer of sauce and a thick blanket of mozzarella and Parmesan on top.

If you used regular boiled lasagna sheets, drizzle the remaining milk (about 1/2 cup) evenly around the edges and over any exposed pasta; this helps keep the lasagna moist and the noodles tender.

Step 6: Bake Until Bubbly and Golden

Dot the top of the lasagna with the remaining 1 tbsp softened butter. Cover the dish tightly with foil, tenting it slightly so it does not touch the cheese.

Bake in the preheated 375°F (190°C) oven for 25–30 minutes, until the sauce is bubbling around the edges. Remove the foil and bake for an additional 10–15 minutes, or until the top is lightly browned in spots and the cheese is melted and slightly crisp at the edges.

If you like a deeper golden top, you can broil the lasagna on high for 1–2 minutes at the end, watching very carefully so it does not burn.

Step 7: Rest, Garnish, and Serve

Remove the lasagna from the oven and let it rest on a heatproof surface for 10–15 minutes. This resting time helps the layers set so you can slice neat squares instead of a runny pool.

Before serving, scatter over 1 tbsp chopped cilantro, drizzle with a little extra cream if you like, and dust with a tiny pinch of garam masala or Kashmiri chili powder for color. Slice into 6 generous pieces. Serve warm on its own, or with naan, garlic bread, or a simple green salad for balance.

Pro Tips

• Get the sauce consistency right: The paneer butter masala should be rich and creamy but still flow off a spoon. If it is too thick, your lasagna may end up dry; simply loosen with a bit more milk or water.
• Salt in layers: Taste the sauce before layering—it should be slightly on the salty side, as the pasta and cheese will mellow the seasoning.
• Prevent sticking pasta: If your lasagna sheets start sticking, lightly oil your hands and gently separate them, or lay them flat on an oiled tray while you work.
• Let it rest: Allowing the baked lasagna to rest at least 10 minutes makes slicing easier and the texture more cohesive.
• Spice level control: Kashmiri chili powder is mostly for color with gentle heat. For spicier lasagna, add a finely chopped green chili to the sauce or increase the chili powder slightly.

Variations

• Veg-loaded version: Add a layer of sautéed bell peppers, spinach, or peas between the pasta and sauce for extra vegetables and color.
• Lighter option: Swap half the cream for whole milk or plain yogurt (stir in off the heat) and reduce the cheese by one-third to create a slightly lighter but still satisfying dish.
• Paneer tikka twist: Marinate paneer cubes in yogurt, ginger-garlic, and spices, then pan-sear or bake before adding to the sauce for a subtle smoky flavor.

Storage & Make-Ahead

To make ahead, assemble the lasagna completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When baking from cold, add about 10 extra minutes to the covered baking time. Leftover baked lasagna keeps well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave until piping hot, or reheat larger portions covered with foil in a 325°F (165°C) oven for 20–25 minutes. To freeze, wrap the baked and cooled lasagna (whole or in portions) tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values per serving (1/6 of the pan): about 620 calories, 28 g protein, 33 g fat, 48 g carbohydrates, 4 g fiber, and 900 mg sodium. Actual values will vary based on brands of paneer, cheese, and pasta used.