Crispy Paneer Tikka Masala Lasagna

Ingredients

• 12 oven-ready lasagna noodles
• 2 cups paneer, cut in 1/2-inch cubes
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 green bell pepper, diced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 cup frozen peas
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne (optional, for heat)
• 1/2 cup chopped fresh cilantro
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 teaspoons Salted Perfection Garlic Sauté Finishing Salt
• Freshly cracked black pepper, to taste
• Olive oil for drizzling

Instructions

1. Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high. Add paneer cubes; fry 3-5 minutes, turning until golden on all sides. Remove and set aside.
3. In same skillet, add onion, garlic, and ginger. Sauté on medium until onion is soft and edges get a little color, about 5 minutes.
4. Add bell pepper; cook 2 minutes. Stir in garam masala, cumin, paprika, turmeric, coriander, and cayenne. Toast spices for 1 minute — ay, let those aromatics dance.
5. Pour in crushed tomatoes. Simmer 8-10 minutes, stirring occasionally, until thickened. Add heavy cream, peas, and half the cilantro. Simmer 2 more minutes, then season with 1 teaspoon Garlic Sauté Finishing Salt and black pepper.
6. Mix ricotta, 1 cup mozzarella, Parmesan, and 1 teaspoon Garlic Sauté Finishing Salt in a bowl. Set aside.
7. Spread 1/2 cup sauce in bottom of baking dish. Layer 4 noodles, half the ricotta mixture, half the paneer, then 1/3 of remaining sauce. Repeat. Top with last noodles, remaining sauce, and last cup of mozzarella. Drizzle with olive oil.
8. Cover with foil (don’t let it touch the cheese!). Bake 25 minutes. Uncover and bake 12-15 minutes more, until cheese is bubbly and golden. Broil 2 minutes at end for that crispy, not soggy — you got me?
9. Cool 10 minutes. Garnish with remaining cilantro and a last sprinkle of Garlic Sauté Finishing Salt.
10. DUNZO!
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