Saag paneer lasagna (aka laSAAGna) from Amrikan: 125 Recipes from the Indian American Diaspora (page 169) by Khushbu Shah

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Accompaniments: Endive and paneer salad with tamarind chutney vinaigrette; Masala roasted garlic bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aistern on February 27, 2026

    I prefer classic lasagna and saag paneer each over this but it was super fun to try and a big hit! I’m excited to try her saag recipe with regular saag paneer. Surprisingly easy to make the saag!

  • SpatulaCity on February 24, 2025

    Tasty lasagna for when you want something a little spicy and green. I like my layers all separated by noodles, and used extra noodles to allow the saag to be separated from the bechemel layers. The only thing I’d switch up next time - instead of shredding the paneer , I’d cut it into small cubes. Because the paneer doesn’t have a lot of flavor, it felt lost once it had melted into everything. Leaving some cubes throughout would give you fun bites of paneer and almost mimic the classic dish.

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