Butter Chicken Lasagna

Name: Butter Chicken Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 9 sheets of Catelli Gluten Free Lasagna; 2 cups cottage cheese; 3 cups mozzarella; 1/4 cup Parmesan; Tikka au poulet Butter Chicken Lasagna - Tikka au poulet; 2 lb boneless, skinless chicken breast (about 2 skinless, boneless chicken breasts); 1 cup yogurt; 1 tbsp ginger-garlic paste; 1/2 tsp salt or to taste; 1/2 tsp cumin powder; 1/2 tsp garam masala; 1/2 tsp cayenne pepper; 1 1/2 tsp tandoori masala powder; 1/2 tsp kasuri methi; 2 tbsp Canola oil; Butter Sauce Butter Chicken Lasagna - Butter Sauce; 2 tbsp Canola oil; 1 Onion, diced; 2 1/2 cups passata (one 680 ml bottle); 6 almonds, ground; 1 1/2 tsp ginger-garlic paste; 1/2 tsp cayenne pepper; 1/2 tsp cumin powder; 1/2 tsp garam masala; 1/2 tsp kasuri methi, divided; 1/4 tsp salt or to taste; 1 1/2 tsp sugar; 1/4 cup low-fat sour cream; 2 tbsp butter

Around The World Comfort Food Family Friendly Baking

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

20 minutes

Cook time

1 hours

Servings

6 servings

Catelli Gluten Free Lasagne

Ingredients

6 servings

9 sheets of Catelli Gluten Free Lasagna

2 cupscottage cheese

3 cupsmozzarella

1/4 cupParmesan

Butter Chicken Lasagna - Tikka au poulet

2 lbboneless, skinless chicken breast (about 2 skinless, boneless chicken breasts)

1 cupyogurt

1 tbspginger-garlic paste

1/2 tspsalt or to taste

1/2 tspcumin powder

1/2 tspgaram masala

1/2 tspcayenne pepper

1 1/2 tsptandoori masala powder

1/2 tspkasuri methi

2 tbspCanola oil

Butter Chicken Lasagna - Butter Sauce

2 tbspCanola oil

1Onion, diced

2 1/2 cupspassata (one 680 ml bottle)

6almonds, ground

1 1/2 tspginger-garlic paste

1/2 tspcayenne pepper

1/2 tspcumin powder

1/2 tspgaram masala

1/2 tspkasuri methi, divided

1/4 tspsalt or to taste

1 1/2 tspsugar

1/4 cuplow-fat sour cream

2 tbspbutter

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Butterfly the chicken breasts. In a small bowl mix together cumin, garam masala, salt, cayenne pepper, tandoori masala and kasuri methi. Rub on both sides of the chicken and refrigerate for at least 30-60 minutes. *For Gluten-Free, please ensure spices have had no cross contamination and are labelled gluten-free.

Step 2

Spray a glass baking dish with oil. In a large bowl, whisk together yogurt, oil and ginger garlic paste. Dip each chicken breast into the yogurt mixture. Coat well. Lay on prepared pan. Broil 10-18 minutes or until cooked through, flipping them over halfway through. When done let chicken rest for 5 minutes and then cut into 1/2 inch cubes.

Step 3

Heat the oil in a pan over medium heat. Fry onions until soft and translucent. Add ginger-garlic paste and stir for about 1 minute. Add 1 tbsp kasuri methi and all the remaining ingredients except for the sour cream and butter. Cook on medium heat until thick, about 5 minutes.

Step 4

Add sour cream and butter. Stir and cook for a couple more minutes. Add the cooked chicken and remaining 1 tbsp kasuri methi. Simmer for a few more minutes. Taste and adjust seasoning.

Step 5

Preheat oven to 375°F. Spray a 3 quart baking dish with oil. Spread 1 cup of Butter Chicken Sauce on bottom of pan.

Step 6

Lay 3 pieces of lasagna. Spread 1/3 of the Butter Chicken Sauce, 1 cup cottage cheese and 1/3 of the mozzarella.

Step 7

Lay 3 pieces of lasagna. Top with half of the remaining Butter Chicken Sauce, 1 cup cottage cheese and half of the remaining mozzarella.

Step 8

For final layer, lay 3 pieces of lasagna, remaining Butter Chicken Sauce, remaining mozzarella and Parmesan.

Step 9

Cover with foil (making sure the foil isn’t touching the cheese). Bake for 30 minutes. Remove foil and bake for another 10 minutes. Broil for a couple of minutes to brown the cheese. Let rest 10 minutes prior to serving.