Yield: 6 to 8 servings
Inspired by the 2013 Recipe to Riches winning product, a Butter Chicken Lasagna, we have created our own recipe using Umi’s Butter Chicken Simmer Sauce & Tandoori Marinade. We think you’ll find lasagna recipe very delicious.
The Marinade:
- 6 boneless skinless chicken thighs
- 3 tbsps. Umi’s Kitchen Tandoori Marinade
- 2 Tbsps. plain yogurt
- Combine Umi’s Kitchen Tandoori Marinade with yoghurt. Pour over chicken and marinate in a Zip-lock bag or covered bowl for 3 to 6 hours (or overnight).
- Heat oven to 400 degrees.
- Remove chicken from marinade and discard marinade.
- Bake marinated chicken on a parchment-lined baking sheet for 25 minutes.
- Remove chicken from the oven and cool.
The Vegetables:
- 1 tbsp. butter
- 1 Tbsp. vegetable oil
- 2 garlic cloves, diced
- 1 medium green pepper, diced
- 8 mushrooms, sliced
- 1 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. garam masala spice blend
- Saute vegetables in butter and oil for 8 to 10 minutes.
- Add salt, pepper and garam masala.
The Assembly:
- 9 oven-ready lasagna noodles
- 1 250g container ricotta cheese
- 1-1/2 cups shredded mozzarella cheese
- 2 jars Umi’s Butter Chicken Simmer Sauce
- Heat oven to 400 degrees.
- Dice the cooked chicken. Place in a bowl and mix with 2 jars of Umi’s Kitchen Butter Chicken Simmer Sauce.
- Spread one-third of the butter chicken mixture on the bottom of an 11″ x 7″ baking dish. (no need to grease the pan)
- Top with 3 lasagna noodles.
- Spread all of the ricotta cheese on top.
- Top with the sauteed vegetable mixture.
- Top with 3 lasagna noodles.
- Spread 1/3 the of butter chicken mixture on top of the vegetables.
- Sprinkle 1/2 of the shredded mozzarella on top of the butter chicken mixture.
- Top with the 3 remaining lasagna noodles.
- Spread with the remaining butter chicken mixture.
- Sprinkle with the remaining mozzarella.
- Cover with foil and bake for 45 minutes.
- Remove foil and return to oven for another 5 minutes.
- Let stand for 10 minutes before serving.
