Paneer Lasagna Roll-Ups

Paneer Lasagna Roll-Ups

Paneer Lasagna Roll-Ups!

Lasagna with a twist! This is my own Paneer Lasagna Roll-Ups recipe and it works amazingly every single time! This is the vegetarian version so I have used paneer in this one! Some the ingredients from the classic recipe are hard to find here like ricotta, so I don’t use that and instead make a thick and very tasty Alfredo sauce which works perfectly the other elements in the recipe! Another ingredient I want to talk about is stock! I have chicken stock, which is homemade, you can use vegetable stock if you want. I find the taste of chicken stock better, even though vegetable stock will be good enough.

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So here is how to make this!


For the Paneer Red Sauce

  • 1 tbsp olive oil
  • 3 cloves fresh minced garlic
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/3 cup pasta/pizza sauce
  • 1/3 cup tomato puree
  • ¼ cup tomato ketchup
  • 2 tbspSchezwan sauce
  • 1 tbsp mustard sauce
  • 1 tbsp red chili flakes
  • 1/3 cup chicken stock/ vegetable stock/ water
  • 1 cup shredded Paneer
  • 2 tbsp freshly chopped coriander leaves


For the Alfredo sauce

  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups Whole milk
  • 1 tsp salt or as required
  • 1 tsp white pepper

Other ingredients

  • 8 Lasagna sheets
  • 1 tsp oil
  • 1 tsp salt
  • Olives pitted and sliced
  • Olive oil for greasing
  • 1 cup of cheese mix (mozzarella with cheddar/processed whatever available)

Preparation of Paneer Lasagna Roll-Ups

For the Paneer Red Sauce

  1. Heat oil in a dish put garlic and dried herbs, saute for a minute
  2. Add pizza sauce, tomato puree, ketchup, mustard sauce, Schezwan, and red chili flakes
  3. Saute and cook on low for 3-5 mins or until dry and bubbly
  4. Add the stock and cover and cook on medium to low flame till it comes to a thick saucy consistency
  5. Add the shredded paneer and mix well
  6. Turn off the flame and add coriander and mix
  7. Set aside

For Alfredo sauce

  1. Heat butter, when it melts slightly add flour and mix till it dries up
  2. Immediately start adding milk
  3. ¼ cup at a time, after every addition, stir constantly till it thickens
  4. Cook till it comes to a slightly thick spreadable consistency
  5. Add in the salt and pepper, mix and set aside

For Lasagna noodles

  1. In a large pot, fill water up to 3_4 inches below the brim
  2. Bring it to boil, add salt and oil and carefully put Lasagna noodles in it
  3. Initially, a part of the noodles will remain above the water but as the part in the water cooks and soften, you can use a spoon to immerse the rest in water to
  4. Cook till the noodles are all cooked through
  5. Strain the noodles and immediately run on cold water and set aside in a strainer

 Assembling the Paneer Lasagna Roll-Ups

  1. Lay the Lasagna noodles flat on a tray
  2. Spread the Alfredo Sauce and spread on the entire length of the noodles
  3. Put dollops of paneer sauce and spread it over the white sauce
  4. Put cheese mix over the red sauce layer and carefully starting from one end roll up the other end
  5. If required you can cut the noodles into 2 and make 2 rolls from one noodle
  6. Grease a 9*6 “ approx baking dish with olive oil
  7. Place the rolled Lasagna noodles in the dish next to each other
  8. Spread the remaining sauces on the noodles
  9. Cover with shredded cheese mix
  10. Put olives on the top and bake @200 C for 15-18 mins or until the cheese melts and starts to brown
  11. Serve warm!!







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