Food brings everyone together. Be it any cuisine. Food helps in building memories by bringing everyone together. Sometimes, fusion of cuisines is fun. The marriage two different cuisines resulting in mouthwatering flavors is a must experience. No wonder they slowly become the ones that comes to the table often. We experiment very often with different cuisines and one such dish that is often loved is lasagna. I remember exactly making masoor dal lasagna 14 years back for the first time, and from then on, more and more variations in flavors are often made and enjoyed in our home. Trust me and try this ones, and you will understand why you would want to make it more often.
The only change I made in my original masoor dal lasagna is the addition of more paneer. I added more paneer as we are paneer lovers and kids want more of it. Also, I have used fresh paneer, grated paneer, and cottage cheese (small curd, Daisy brand). Fresh paneer is very much similar to ricotta cheese and hence adding it would result in a great tasty lasagna. These three types of paneer go in the cheese spread between layers and the veggies have chunks of paneer making it a "paneerilicious" lasagna. I know - it is addictive. And, the addition makes it very perfect for me to post for the Paneer Recipes event in Blogging Marathon #119 hosted by Srivalli. I have used gluten free corn and rice oven ready lasagna sheets. Oven ready ones need not be cooked prior to baking. Feel free to use any type of sheets, if needed cook them according to the directions and further continue. I have used less of tomato sauce, just to keep tha dal flavor more pronounced. When it was baking, the entire home was filled with the masoor dal makhni, paneer, veggies, and cheese. It is similar to eating cheesy lasagna but desi style, with dal, curry and panner. As I said, paneerilicious comfort food. You get the same comfort just like when you have a bowl of rice and dal.
Ingredients
Masoor dal makhni - 3 cups
Lasagna sheets - 8, (6X3-in size)
Cilantro - 2 tbsp
Mozzarella cheese -1/2 cup
Veggies:
Potato - 1 cup
Carrots - 1/2 cup
Bell peppers -1 cup
Peas - 1 cup
Salt - 1.2 tsp
Paneer - 1 cup, small dices
Turmeric - 1/8 tsp
Chilli powder - 1/2 tsp
Cilantro - 2 tbsp
Oil - 1 tbsp
Cheese mix:
Fresh paneer - 1/2 cup
grated paneer - 1 cup
Cottage cheese, small curd - 1 cup
Mozzarella cheese - 1cup
Salt - 1/4 tsp
Chilli powder - 1/4 tsp
Cilantro - 2 tbsp
Tomato sauce
Tomatoes - 2.5 cups
Salt - 1/3 tsp
Chilli powder - 1/4 tsp
Ginger - 1/2 tsp finely chopped
Garlic - 1/2 tsp, finely chopped
Oil - 1tsp
Method
Heat oil in a pan, add the tomatoes, ginger, garlic and cook till it is cooked. Add salt, chilli powder and continue cooking it is reduced to 1/2 cup. Keep aside.
In a bowl, add the fresh paneer, grated paneer, cottage cheese, mozzarella, salt, chilli powder, and cilantro. Mix well and keep aside.
Heat oil in a pan, add the onion, carrots and potatoes, and cook till they are 3/4th cooked. Add the bell peppers, peas, and continue to sauté for another 3-4 minutes. Add the chopped paneer, salt, turmeric, and chili powder. Mix thoroughly and sauté for 3-4 minutes. Add cilantro and keep aside.
Preheat the oven to 425 degrees F. In a 11X9 baking dish, add a tbsp of each tomato sauce and dal and spread. Keep 3 lasagna sheets. Spread a cup of masoor dal makhni. Divide the cheese and veggies into three, and add one portion and spread evenly. Repeat these three layers again. For the final layering, after adding the lasagna sheets, add the remaining tomato sauce and spread. Add the remaining dal, veggies, and cheese as layers. Add 1/2 cup of shredded mozzarella cheese on top. Cover with a foil and bake for 40 minutes. Remove the foil and bake for 13-15 minutes.
Remove from the oven. Cool for 15 minutes.
Serve warm.
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