Indian Style Vegetable Lasagna

A spicy, cheesy vegetarian lasagna made with onions, speckled with cumin seeds, and loaded with a variety of veggies and cheese. This Indian-style vegetable lasagna is easy to make, layered with spices and flavor, and the ultimate fusion comfort food.

This lasagna is perfect for holidays, casual gatherings, or even to prep ahead of a busy week (the leftovers are delicious and only get better as the week goes on!).

Indian Style Vegetable Lasagna

This is obviously not a traditional Indian dish, it’s an Italian one but with Indian flair. It’s well-spiced, loaded with flavor, and has been a hit with everyone who’s tried it – including my Indian parents! My mom loved it so much that she recently made it for a kitty party and all of my parent’s friends loved it too.

I have been thinking about this dish for an embarrassingly long time. I first tried an Indian-inspired lasagna a very long time ago – when I was in my late teens. My friend’s boyfriend’s roommate’s mother (can you even follow that trail? lol) made the lasagna and it was the most amazing lasagna I’d ever eaten. Spicy. Indian. Cheesy. Delicious.

I regret not getting the recipe back then, but I was a college kid that had no clue I’d end up as a food blogger. I was deciding between majors at the time – journalism, business, and pre-med (hahaha – I could never). Anyway, in the years since, I’ve made many attempts at recreating a similar lasagna. I even shared an Indian Vegetable Lasagna on the blog four years ago, made with my Onion Masala.

And while that recipe was “good enough”… good enough isn’t actually good enough. So over the past four years, I’ve been perfecting my Indian lasagna recipe, and now, I can confidently say – this recipe is “first-class” (if you know, you know, lol). You will love this.

Indian Vegetarian Lasagna Ingredients

How to Make Indian Lasagna

Heat cumin seeds in oil, then caramelize onions and add ginger, garlic, chili peppers, veggies, spices, and cook.

Allow the veggies to cool down completely (you can even make it a day before and store it in the fridge). Then combine the veggies with ricotta and cilantro and mix well.

Pour some marinara sauce at the bottom of a casserole dish and add noodles on top. Then add the veg/ricotta mixture, marinara sauce, and cheese. Continue the layers until the pan is full. For the final top layer, you can add the lasagna noodles, sauce, and cheese. (I can normally fit 3 layers with a final 4th layer of sauce and cheese). The layers don’t have to be perfect, just have fun assembling.

Cover the lasagna pan with foil – make sure to spray or grease the foil with oil to prevent the cheese from sticking to the foil. Bake in a preheated oven set to 350F for 50 minutes. Uncover the pan and bake for an additional 10 minutes, or until the top is slightly golden brown and the edges are bubbling. 

Can I Make and Freeze the Lasagna?

Absolutely! I love making and freezing lasagna – it cooks perfectly from frozen and saves you time on a busy day!

I hope you love this lasagna – leave me a comment to let me know what you think!

More Meatless Main Dish Ideas:

Indian Style Vegetable Lasagna

Indian Style Vegetable Lasagna

5 from 17 reviews

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Ingredients

 

• ▢ 4 tablespoons oil I like avocado oil
• ▢ 2 teaspoon cumin seeds
• ▢ 2 onions diced
• ▢ 5 teaspoons minced garlic
• ▢ 2 teaspoons minced ginger
• ▢ 2 Indian green chilli minced
• ▢ 2 ½ cups finely chopped vegetables of choice I like: ½ cup each: zucchini, mushrooms, red bell pepper, frozen corn, frozen green peas
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon cayenne adjust to taste
• ▢ 28 ounce jar Raos marinara sauce
• ▢ 1 ½ cup whole milk ricotta cheese
• ▢ ½ cup chopped cilantro
• ▢ ½ cup shredded parmesan cheese add more if needed
• ▢ 3 ½ to 4 cups shredded whole milk mozzarella cheese add more if needed
• ▢ 12-16 Sheets of no-boil/oven ready flat regular or gluten-free lasagna noodles
• ▢ Cilantro garnish

Instructions

 

• Add oil to a heavy-bottomed pot or dutch oven over medium-high heat and once hot, add the cumin seeds. When the cumin seeds turn brown, add the onions and cook until caramelized (approx 5-7 minutes).
• Reduce the heat to medium and add the garlic, ginger, Indian chili peppers and mix well, then add the veggies and spices and mix well. Cook for 5 minutes – you want the mixture to be dry – not wet.
• Allow this to cool down completely (you can even make it a day before and store in the fridge). Then put it in a bowl and mix it with the ricotta and cilantro.
• Combine the mozzarella and parmesan together in a bowl and set aside for now.
• To Assemble: put a few spoonfuls of marinara sauce at the bottom of a 9×13 casserole dish, add as many noodles as will fit in the bottom (about 4 noodles – they will overlap). Then add the veg/ricotta mixture, marinara sauce, and cheese. Continue the layers until the pan is full. For the final top layer, you can add the lasagna noodles, sauce, and cheese. (I can normally fit 3 layers with a final 4th layer of sauce and cheese)
• Cover the lasagna pan with foil – make sure to spray the foil with oil to prevent cheese from sticking to the foil. Bake in a preheated oven set to 350F for 50 minutes. Uncover the pan and bake for an additional 10 minutes, or until the top is slightly golden brown and the edges are bubbling.
• Allow the lasagna to rest for about 15 minutes before cutting into it – this will help get you cleaner slices.

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