❶ Boil, peel, and grind 300g tomatoes into a smooth puree.
❷ Heat oil or butter in a pan, add the tomato puree, and cook until thickened.
❸ Stir in 1 sachet of Butter Paneer Magic Mix, blending it well with the tomato base.
❹ Add 125g fresh cream and stir until the sauce is smooth and creamy. Set aside.
❺ Soak the soya granules in hot water for 5-10 minutes. Drain, rinse, and squeeze out excess water.
❻ In a pan, heat a bit of oil or butter and lightly sauté the crumbled paneer and rehydrated soya granules. Add a pinch of salt and cook for 2-3 minutes until combined. Set aside.
❼ Preheat your oven to 180°C (350°F).
❽ Spread a thin layer of the Butter Paneer Makhani sauce at the bottom of a baking dish.
❾ Place a layer of lasagne sheets over the sauce.
❿ Spread a portion of the paneer-soya filling evenly over the lasagne sheets, followed by a layer of Makhani sauce. Sprinkle a little cheese.
⓫ Continue layering with lasagne sheets, paneer-soya filling, Makhani sauce, and cheese until all ingredients are used, finishing with a generous layer of Makhani sauce and cheese on top.
⓬ Cover the lasagne with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
⓭ Let the lasagne sit for 5 minutes before slicing.
⓮ Sprinkle fresh basil or coriander for garnish.