This recipe comes from Chefs Plate; our friends ordered some meals from them and highly recommend their services! This is a recipe she shared with me, and which I have had a few requests already for since posting the picture of my dinner online. Enjoy!
Butter Chicken Lasagna
Prep time: 10-15 minutes
Cook time: 25-30 minutes
1/2 oz butter or margarine
2 – 3 chicken breasts, cut into bite-sized pieces
3 gloves garlic, minced
1 yellow onion, diced
1/4 tsp turmeric (ground)
1/4 tsp cinnamon (ground)
3/4 tsp cumin (ground)
3/4 tsp garam masala (ground)
1 can crushed tomatoes (14 oz/398 ml)
3 oz cream (2% milk will do in a pinch)
6 sheets lasagna pasta, cooked and cool enough to handle (you can also use “oven ready” lasagna)
4 – 5 oz mozzarella cheese, shredded
5 oz fresh kale
Melt butter over medium heat in frying pan. Add garlic, onion, and chicken, and saute until chicken is almost cooked through. Add tomatoes and cream, bring to boil and then reduce to simmer until sauce thickens and chicken is fully cooked.
In casserole dish (oven safe), place 2 lasagna noodles to cover bottom, add kale on top, add butte chicken mixture on top, then another 2 lasagna noodles, kale, butter chicken, last 2 lasagna noodles and sprinkle cheese on top. Bake 5 minutes at 450F; turn oven onto broil, and broil 2 to 3 minutes until cheese gets bubbly.
Serve and enjoy!