Butter Chicken Lasagna - Catelli Pasta Recipes

Butter Chicken Lasagna

Prep Time
20 Minutes

Cook Time
60 Minutes

Serves
6-8 People

Cooking Steps


Chicken Tikka - 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.

Butter Sauce -Step 1

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 2

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.

Assembly -Step 1

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 2

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

Step 3

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 4

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

Step 5

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.

Ingredients


  • 9 sheets of Catelli Gluten Free Lasagna
  • cottage cheese 2 cups
  • mozzarella 3 cups
  • Parmesan 1/4 cup
  • Tikka au poulet
  • boneless, skinless chicken breast (about 2 skinless, boneless chicken breasts) 2 lb
  • yogurt 1 cup
  • ginger-garlic paste 1 tbsp
  • salt or to taste 1/2 tsp
  • cumin powder 1/2 tsp
  • garam masala 1/2 tsp
  • cayenne pepper 1/2 tsp
  • tandoori masala powder 1 1/2 tsp
  • kasuri methi 1/2 tsp
  • canola oil 2 tbsp
  • Butter Sauce
  • canola oil 2 tbsp
  • onion, diced 1
  • passata (one 680 ml bottle) 2 1/2 cups
  • almonds, ground 6
  • ginger-garlic paste 1 1/2 tsp
  • cayenne pepper 1/2 tsp
  • cumin powder 1/2 tsp
  • garam masala 1/2 tsp
  • kasuri methi, divided 1/2 tsp
  • salt or to taste 1/4 tsp
  • sugar 1 1/2 tsp
  • low-fat sour cream 1/4 cup
  • butter 2 tbsp