Marinate Paneer - with chilli flakes 1/2 tsp, salt, lemon juice and thick yogurt. Optional to add diced onion and capsicum in the marination.

Prepare tomato based pasta sauce. For this, blanch tomatoes in hot water. Peel of skin and grind in a blender.

In a non stick kadai, add  oil, 4 to 5 chopped garlic followed by finely chopped onion (1 no). Let it change colour slightly, add blended tomato purée and allow it to get cooked for 10 min.

Add mixed italian herbs, chilli flakes - 1/2 tsp and freshly ground pepper, salt  and cook for another 5 min.

Set aside

Stir fry spinach - for this in the same non stick kadai, add oil, remaining chopped garlic, chopped onion and the cleaned spinach. Followed by salt to taste and chilli flakes - 1/2 tsp

And let the spinach  get cooked. Keep aside

Cook penne pasta in water with a tsp of oil and salt.

Let the penne pasta get cooked for 8 to 10 min or as per package instruction.

Drain the pasta and slightly toss it with butter or olive oil

Now grease the baking dish with olive oil

Layer it with tomato sauce we prepared. Reserve half of it for the next layer.

Followed by a layer of cooked pasta (1/2 the amount we cooked)

Top  it with spinach stir fry and spread evenly

Now tear the readymade cheese slices to pieces and layer it on top of spinach

Layer again with remaining penne pasta

Layer it with remaining tomato sauce

Layer it with marinated Paneer and Mozzerella cheese.

Allow it to bake in a preheated oven  in 150 degrees for 20 min