Step 1

To a pan on medium heat, add 2.5 cups (20 oz) of store bought marinara sauce. Let it heat up a bit, around 2 minutes.

Step 2

Then add red chili powder, garam masala, cardamom powder, kasuri methi and sugar.

Step 3

Add the butter and heavy cream. Mix until the butter melts and dissolves and everything is well combined and the sauce is heated through. Set aside.

Step 4

To a skillet on medium heat, add 2 tablespoons of oil. Once the oil is hot, add the chopped garlic, onion, carrot, red pepper and jalapeño.

Step 5

Mix and cook the veggies for around 6 minutes until soften and then add 1/4 teaspoon each of garam masala, cumin powder, salt and pepper. Stir to combine. You may use more of the spices here as per preference.

Step 6

Add in the spinach leaves. Stir and cook until the spinach leaves wilt, around 3 minutes. Remove pan from heat and set aside.

Step 7

On a skillet on medium heat, melt 1 tablespoon unsalted butter along 1/2 tablespoon oil. Once hot, add the garlic and saute for 1 minute until garlic starts changing color.

Step 8

Then add the flour and stir and cook for few seconds, you don't want to brown the flour.

Step 9

Add in 1/2 cup milk and mix. Add Italian seasoning, pinch of salt and mix.

Step 10

Cook the sauce for a minute, it will thicken immediately. Remove pan from heat.

Step 11

Let the béchamel sauce cool down a bit and then transfer it to a large bowl along with grated paneer.

Step 12

Add the prepared veggies and add salt and pepper to taste. Mix until everything is well combined. The veggies and paneer layer is now ready and now it's time to assemble the lasagna.

Step 13

Pre-heat the oven at 425 F degrees.Start by adding 1/2 cup of tomato sauce at the bottom of your dish (1st layer of sauce).Followed by 3 no-boil lasagna noodles (1st layer of noodles). I had to snap of the ends of the noodles to fit them into the pan.Add 1/2 of the veggies & paneer mixture on top (1st layer of veggies).

Step 14

Followed by 3/4 cup sauce (2nd layer of sauce) and 1/2 cup cheese (1st layer of cheese).

Step 15

Then place 3 more lasagna noodles on top (2nd layer of noodles).Followed by remaining half of the veggies and paneer mixture (2nd & final layer of veggies).

Step 16

Topped with 1/2 cup cheese (2nd layer of cheese). I skipped the sauce in this layer.And again topped with 3 lasagna noodles (3rd & final layer of noodles).

Step 17

Followed by 3/4 to 1 cup sauce as needed to cover the entire top (3rd & final layer of sauce). I was left with around 1/3 cup of the sauce.And finally add 3/4 to 1 cup of grated cheese on top (3rd & final layer of cheese). Use more or less of cheese as per preference.

Step 18

Cover the pan with a sheet of aluminium foil. Make sure the foil doesn't touch the top of the cheese.Bake at 425 F degrees for 25 to 30 minutes (I baked for 25 mins). Then carefully take the pan out of the oven and remove the aluminium foil.

Step 19

Place the pan back into the oven and bake at 425 F for another 10 to 12 minutes or until the cheese on top is browned (don't burn it) and bubbly.Remove pan from heat and let it cool for around 20 minutes. Then slice and serve this Vegetable & Paneer Lasagna warm!