Saag Paneer Lasagna with Besan Béchamel

**Prepare the Tomato Sauce:** Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown. Add minced garlic and grated ginger and sauté for another minute until fragrant. Stir in tomato paste and cook for 1 minute.

Add crushed tomatoes, garam masala, turmeric powder, red chili powder, cumin powder, kasuri methi, salt, and sugar (optional). Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

**Prepare the Besan Béchamel:** In a medium saucepan, melt butter over medium heat. Add besan (gram flour) and cook, stirring constantly, for 2-3 minutes until it turns light brown and fragrant. Be careful not to burn it.

Gradually whisk in milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens to a smooth, creamy consistency. Season with salt to taste. Remove from heat.

**Assemble the Lasagna:** Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.

Arrange a layer of lasagna sheets over the sauce. Top with half of the spinach, then half of the crumbled paneer, and a generous layer of tomato sauce.

Repeat with another layer of lasagna sheets, spinach, paneer, and tomato sauce.

Top with the remaining lasagna sheets and spread the besan béchamel evenly over the top.

**Bake:** Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

Let the lasagna rest for 10-15 minutes before cutting and serving. Garnish with fresh cilantro.