Recipe: Pav Bhaji Lasagna

What happens when Mumbai’s beloved pav bhaji meets a cheesy baked lasagna? You get a fun mash-up that’s layered, comforting and made for sharing. A rich, spiced vegetable bhaji is layered with lasagna sheets and cheese, then baked until bubbling and golden. It’s a delicious twist on two favourites, bringing bold Indian flavours to a comforting Italian classic.

Prep time: 25 mins | Cook time: 40 mins | Serves: 4–6

Ingredients

For the Bhaji:

• 2 medium potatoes, boiled and mashed
• 1 cup cauliflower, finely chopped
• ½ cup green peas
• 1 small carrot, finely chopped
• 1 small capsicum, finely chopped
• 1 medium onion, finely chopped
• 3 medium tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 1½ tbsp pav bhaji masala
• ½ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• 1 tbsp tomato paste
• 2 tbsp butter
• 1 tbsp oil
• Salt, to taste
• ½–1 cup water, as needed
• 1 tbsp lemon juice
• 2 tbsp chopped coriander

For the Lasagna:

• 8–10 lasagna sheets, cooked according to pack instructions
• 1½ cups grated mozzarella cheese
• ½ cup grated processed cheese or cheddar
• 1 small onion, finely chopped
• 1 tbsp butter, for greasing

For Garnishing:

• Chopped coriander
• Finely chopped red onion
• Lemon wedges

Get the ingredients here

Method

1. Heat oil and 1 tbsp butter in a large pan. Add the chopped onion and sauté until soft. Add the ginger-garlic paste and cook for another minute.
2. Add the chopped tomatoes and capsicum. Cook until the tomatoes soften and the mixture becomes saucy.
3. Add the tomato paste, pav bhaji masala, turmeric, Kashmiri chilli powder and salt. Cook for 2–3 minutes, stirring regularly.
4. Add the cauliflower, peas and mashed potatoes. Pour in enough water to loosen the mixture and cook until the vegetables are completely tender.
5. Mash the bhaji with a potato masher until mostly smooth but still slightly textured. Stir in the remaining butter, lemon juice and chopped coriander. The finished bhaji should be thick and spreadable, not watery.
6. Preheat the oven to 200°C. Grease a baking dish with butter.
7. Spread a thin layer of bhaji over the base. Add a layer of cooked lasagna sheets, followed by another layer of bhaji and a sprinkling of grated cheese.
8. Repeat the layers until the ingredients are used up, finishing with a layer of bhaji and plenty of grated cheese.
9. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and lightly golden.
10. Let the lasagna rest for 10 minutes before slicing. Garnish with chopped coriander and red onion, and serve with lemon wedges.