Imported from Instagram

Butter Chicken Lasagna

Name: Butter Chicken Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Other
Ingredients: 700 g chicken breast (diced, raw weight); 140 g low fat Greek yoghurt (for marinade); 1 tsp salt (for marinade); 1.5 tsp smoked paprika (for marinade); 1.5 tsp turmeric (for marinade); 1 tsp garam masala (for marinade); 4 garlic (diced cloves); 10 g ginger (minced); 10 g light butter (Nuttelex Light recommended); 0.5 onion (sliced); 15 g cashew nut butter (optional; can substitute with regular cashew nuts); 1 tsp salt (for sauce); 1.5 tsp smoked paprika (for sauce); 1.5 tsp turmeric (for sauce); 1 tsp garam masala (for sauce); 500 g diced tomatoes; 60 g low fat Greek yoghurt (for sauce); 6 instant lasagna sheets (Vetta Smart Instant Lasagna Sheets recommended); 180 g low fat cheese (grated; Bega 50% Less Fat recommended); fresh coriander (for garnish)

Recipe by RecipeLab - High Protein & Low Calorie Recipes @gymratrecipes · Instagram

Imported by Andries Jongsma on SeeMeCook

A high-protein, macro-friendly fusion dish that combines the creamy, spiced flavors of butter chicken with the comforting layers of a lasagna.

4 servings60 minOther

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Ingredients

700 g chicken breast (diced, raw weight)
140 g low fat Greek yoghurt (for marinade)
1 tsp salt (for marinade)
1.5 tsp smoked paprika (for marinade)
1.5 tsp turmeric (for marinade)
1 tsp garam masala (for marinade)
4 garlic (diced cloves)
10 g ginger (minced)
10 g light butter (Nuttelex Light recommended)
0.5 onion (sliced)
15 g cashew nut butter (optional; can substitute with regular cashew nuts)
1 tsp salt (for sauce)
1.5 tsp smoked paprika (for sauce)
1.5 tsp turmeric (for sauce)
1 tsp garam masala (for sauce)
500 g diced tomatoes
60 g low fat Greek yoghurt (for sauce)
6 instant lasagna sheets (Vetta Smart Instant Lasagna Sheets recommended)
180 g low fat cheese (grated; Bega 50% Less Fat recommended)
fresh coriander (for garnish)

Steps

1
In a bowl, combine the diced chicken breast with 140g low fat Greek yoghurt, 1 tsp salt, 1.5 tsp smoked paprika, 1.5 tsp turmeric, 1 tsp garam masala, diced garlic, and minced ginger. Mix well to coat the chicken and set aside to marinate.
2
Heat 10g light butter in a pan over medium heat. Add the sliced onion and sauté until softened.
3
Add the marinated chicken to the pan and cook until browned.
4
Stir in the cashew nut butter (or cashews) and the second set of seasonings (salt, smoked paprika, turmeric, and garam masala).
5
Pour in the diced tomatoes and simmer for about 10-15 minutes until the sauce thickens and the chicken is cooked through.
6
Remove from heat and stir in 60g of low fat Greek yoghurt to finish the butter chicken sauce.
7
Preheat your oven to 180°C (350°F).
8
In a baking dish, begin layering the lasagna. Start with a layer of the butter chicken mixture, followed by lasagna sheets, and a portion of the grated low fat cheese.
9
Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
10
Bake in the oven for 20-25 minutes, or until the lasagna sheets are tender and the cheese is golden and bubbly.
11
Garnish with fresh coriander before serving.

Notes

If using regular lasagna sheets instead of instant ones, boil them beforehand according to package instructions. The cashew nut butter is optional but adds richness to the sauce.