Butter Chicken Lasagne

I have a fantastic recipe to share with you all today!!! Last week the hubs was watching Recipe to Riches and saw a chef making Butter Chicken Lasagne. He immediately called me and told me that I had to find that recipe and make it immediately.

I couldn’t find a recipe online on the Food Network, so I thought I better find my own! A little while ago I had purchased this Butter Chicken seasoning from Epicure Selections, but hadn’t had a chance to try it out. This was the perfect opportunity! It was super easy to put together, and the recipe came together seamlessly.
I planned to use the butter chicken in place of marinara sauce in a regular lasagne-style recipe. My husband said that it was one of the best things he had ever eaten, and he ate three huge pieces. I ran up to my local Indian shop and picked up samosas for a side dish – they made it the perfect meal!
Butter Chicken Lasagne

The ricotta cheese is totally missing from the photo!!

Ingredients
2 lbs chicken, cubed
1 large onion, diced
2 tbsp butter
1 pkg Epicure's What's For Dinner? Butter Chicken Recipe Seasoning Mix
1/2 cup (125 ml) crushed tomatoes
1 cup (250 ml) water
2 lbs (1 kg) boneless, skinless chicken breasts, cubed
1/2 cup (125 ml) cream, sour cream, or thick yogurt (I used Greek Yogurt)
1 package oven ready lasagne noodles
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese
Instructions

Melt butter in large frying pan or skillet. Add onions and cook until lightly golden. Sprinkle contents of Butter Chicken Recipe Seasoning Mix over onions. Stir while cooking for 1 minute.

Stir in tomatoes and water and bring to a boil. Add chicken and simmer for 10 minutes, or until chicken is cooked. Remove from heat. Stir in cream or yogurt and let cool slightly.
In a separate bowl, mix together ricotta cheese and shredded mozzarella. 

 
Layer three lasagne noodles in the bottom of your pan. Cover with 1/3 of the butter chicken and 1/3 of the cheese mixture. Repeat three times. Sprinkle the Parmesan cheese on top.
Loosely cover the pan with foil and bake at 375F for one hour, removing the foil for the last ten minutes to broil the cheese.

I will hopefully be linking this recipe up to A Bowl Full of Lemons, Delightful Order, Doodles and Stitches and Joyful Homemaking.