Saag Paneer Lasagna

cooking.nytimes.com

Catherine

subheading: FOR THE SAAG:

16 ounces baby spinach

2 small Roma tomatoes, quartered

2 green serrano chiles, stemmed and halved lengthwise

Leaves and tender stems from 1 bunch cilantro, rinsed and dried

3 tablespoons kasoori methi (dried fenugreek leaves), optional

Salt

3 tablespoons ghee or neutral oil (such as vegetable or canola)

1 medium white onion, finely chopped

1½ tablespoons garlic paste or 5 garlic cloves, minced

1½ tablespoons ginger paste or 1 (½-inch) piece fresh ginger, grated

1½ teaspoons Kashmiri chile powder

1½ tablespoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

subheading: FOR THE SAUCE:

8 tablespoons butter

½ cup all-purpose flour

1 quart whole milk, at room temperature

½ teaspoon black pepper

¼ teaspoon grated nutmeg

¾ cup shredded Parmesan

subheading: FOR ASSEMBLY:

Olive oil, for greasing

2 (8-ounce) boxes no-boil lasagna noodles (24 sheets), for assembly

1 (12- to 14-ounce) block of paneer, coarsely grated

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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