fusion

Butter Chicken Style Paneer Tikka Lasagna Rolls

Name: Butter Chicken Style Paneer Tikka Lasagna Rolls
Yield: 1 serving
Cuisine: fusion
Ingredients: 53 g fresh lasagna noodles (or no-boil), 3 sheets; 82 g paneer cheese, cubed; 47 g ricotta cheese; 26 g mozzarella cheese, shredded; 35 g baby spinach; 117 g crushed tomatoes; 7 g butter; 2 g garam masala; 0.58 g salt

This baked dish pairs fresh lasagna noodles, 3 sheets with paneer cheese, cubed, butter and ricotta cheese. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

14 g Carbohydrates

44 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

53g fresh lasagna noodles (or no-boil), 3 sheets 64 kcal
82g paneer cheese, cubed 330 kcal
47g ricotta cheese 82 kcal
26g mozzarella cheese, shredded 73 kcal
35g baby spinach 8 kcal
117g crushed tomatoes 37 kcal
7g butter 50 kcal
2g garam masala 6 kcal
1g salt 0 kcal

Cooking instructions

crushed tomatoesbuttergaram masala
Heat oven to 400 F. Stir crushed tomatoes with garam masala and butter to make a quick sauce.
paneer cheese
Warm a skillet over medium and sear paneer cubes 2-3 minutes to lightly brown.
Spread 2/3 of the sauce in a small baking dish.
fresh lasagna noodles (or no-boil)paneer cheesericotta cheesebaby spinach
Lay out lasagna noodles, spread ricotta, add paneer and spinach, then roll up tightly and place seam-side down in the dish.
mozzarella cheese
Spoon remaining sauce over the rolls and sprinkle with mozzarella.
Bake 18-22 minutes until bubbling and the cheese is melted; rest 5 minutes before serving.