Butter Chicken Lasagna
Italy's iconic layered pasta bake reimagined with India's most famous sauce — layers of lasagna sheets, a rich murgh makhani (butter chicken) sauce with shredded chicken, a béchamel tinged with garam masala, and topped with mozzarella and paneer.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Butter chicken sauce: cook onion in butter until soft; blend smooth. Return to pan, add tikka paste and garlic-ginger; cook 3 minutes. Add tomatoes, garam masala; simmer 15 minutes. Stir in cream and shredded chicken.
About 5 min
Masala béchamel: melt butter, add flour, cook 1 minute. Gradually whisk in milk until smooth. Simmer until thick; season with garam masala and salt.
About 14 min
Cook lasagna sheets in salted boiling water 8 minutes. Drain.
About 14 min
Layer in a buttered baking dish: butter chicken, lasagna sheets, béchamel. Repeat 2–3 times. Top with mozzarella and paneer crumbles.
About 14 min
Bake at 190°C/375°F for 30 minutes until golden and bubbling. Rest 10 minutes. Finish with coriander.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 38 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 10 g
- Sodium
- 780 mg
Contains: gluten, dairy
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Recipe by Boon Tools.