Butter Chicken Lasagna

Name: Butter Chicken Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 Lb Chicken Breasts - Diced; 2 Tbsp Butter; 1 Tbsp Olive Oil; 1 Medium Onion - Finely Chopped; 4 Clove Garlic - Minced; 1 Tbsp Fresh Gingerroot - Grated; 2 Tbsp Butter Chicken Curry Paste; 2 Tsp Garam Masala; 1 Tsp Ground Cumin; 1 Tsp Paprika; 1/2 Tsp Tumeric; 1 Can Crushed Tomatoes; 1 Cup Heavy Cream; 1/2 Cup Greek Yogurt; 1 Tbsp Honey; 1 Tsp Salt And Pepper; 1 Container Ricotta Cheese; 1 Large Egg; 1/2 Cup Parmesan Cheese - Grated; 2 Tbsp Cilantro Leaf - Chopped; 1/2 Tsp Garlic Powder; 1/4 Tsp Salt; 9 Lasagna Noodle; 3 Cup Mozzarella Cheese - Shredded; 1/2 Cup Monterrey Jack Cheese; 2 Tbsp Cilantro Leaf - Garnish

Prep: 25 min Cook: 50 min Total: 75 min Serves: 8 8 views

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Main Dishes

A delightful twist on a classic favorite, this dish brings together the tender goodness of chicken simmered in a fragrant butter chicken sauce and the comforting layers of creamy ricotta and gooey mozzarella. The harmonious blend of spices elevates the traditional lasagna, creating a dish that is not only hearty but bursting with flavor. Perfect for family gatherings or a cozy weeknight dinner, this Butter Chicken Lasagna is sure to impress anyone who loves a fusion of Italian and Indian cuisine.

Ingredients

2 Lbs Chicken Breasts - Diced
2 Tbsp Butter
1 Tbsp Olive Oil
1 Medium Onion - Finely Chopped
4 Cloves Garlic - Minced
1 Tbsp Fresh Gingerroot - Grated
2 Tbsp Butter Chicken Curry Paste
2 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Paprika
1/2 Tsp Tumeric
1 Can Crushed Tomatoes
1 Cup Heavy Cream
1/2 Cup Greek Yogurt
1 Tbsp Honey
1 Tsp Salt And Pepper
1 Container Ricotta Cheese
1 Large Egg
1/2 Cup Parmesan Cheese - Grated
2 Tbsp Cilantro Leaf - Chopped
1/2 Tsp Garlic Powder
1/4 Tsp Salt
9 Lasagna Noodle
3 Cups Mozzarella Cheese - Shredded
1/2 Cup Monterrey Jack Cheese
2 Tbsp Cilantro Leaf - Garnish

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish.
Heat butter and olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and ginger and cook for another minute.
Add butter chicken curry paste, garam masala, cumin, paprika, and turmeric. Stir for 30 seconds until fragrant.
Pour in the crushed tomatoes, heavy cream, brown sugar, salt, and pepper. Stir until smooth and bring to a gentle simmer.
Return the chicken to the skillet and simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
Reduce heat to low. Stir in the Greek yogurt until fully incorporated. Remove from heat.
In a medium bowl, combine ricotta cheese, egg, Parmesan, cilantro, garlic powder, and salt. Mix until creamy.
Spread approximately ¾ cup of butter chicken sauce across the bottom of the prepared baking dish.
Arrange 3 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by one-third of the remaining butter chicken mixture and 1 cup of mozzarella.
Repeat with another layer of 3 noodles, the remaining ricotta mixture, another third of the butter chicken mixture, and 1 cup of mozzarella.
Finish with the remaining 3 noodles, the rest of the butter chicken mixture, remaining mozzarella, and Monterey Jack cheese.
Cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until the cheese is melted, golden, and bubbling.
Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with fresh cilantro and a sprinkle of red pepper flakes if desired.