Butter Chicken Lasagne

Serves 4

Butter Chicken Lasagne is a popular recipe from the Christchurch-based meal planning service Appetise. Photo: Appetise

Ingredients:

• 50 g buttter
• 1 oinon finely chopped
• 3 cloves of garlic crushed
• 650g chicken thigh fillets (skinless) roughly chopped
• 1 tsp grated nutmeg
• 1½ tsp ground turmeric
• 1½ tsp ground cumin
• 2 tsp garam masala
• 2 C tomato passata
• 300 mL cream
• 2 tsp brown sugar
• 1 tbsp soy sauce
• ½ lemon juice only
• 250 g frozen spinach
• 1 C grated mozzarella cheese
• ⅓ C grated Parmesan cheese
• 400 g fresh lasagne sheets

Method:

1 Melt the butter in a large frying pan over a low heat, gently cook the onion and garlic until just tender, about 8 minutes.

2 Increase the heat and add the chicken along with the nutmeg, turmeric, cumin and season with salt. Cook for 5 minutes, turning at times. Add the garam masala and mix.

3 Pour in the passata, cream, brown sugar and soy sauce, simmer for 10 minutes and then stir through the lemon juice and spinach. Taste and adjust salt and pepper as needed.

4 Heat the oven to 180C.

5 Spoon a little sauce over the base a lasagne style baking dish.

6 Trim the lasagne sheets to snuggly fit and then place a layer of lasagne.

7 Add a layer of sauce and a good sprinkle of mozzarella cheese.

8 Continue layering with pasta, sauce and mozzarella finishing with a thin layer of sauce on top (without chicken in it) and the remaining mozzarella plus the parmesan. We like to create 3 layers of pasta but it is up to you.

9 Bake for 30 minutes until golden.

10 Sprinkle with parsley and serve.