Vegan Butter Chicken Lasagna Bake
Vegan Butter Chicken Lasagna Bake - an easy Indian Italian Fusion recipe the whole family will love! This easy vegan lasagna bake is made in one pan with simple pantry ingredients. Can be made in the skillet, too.
Servings: 4
Ingredients
- 2 tsp oil
- 1/2 cup thinly sliced onions
- 3 cloves of garlic minced
- 1 hot green chili such as serrano finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/4 tsp black pepper
- 1/3 tsp cayenne or indian red chili powder
- 1/2 tsp dried fenugreek leaves (optional)
- 2 cups chopped mushrooms or about 4-5 oz. You can also use soy curls here, see notes for details
For the Sauce:
- 16 oz can tomato puree (also can be called tomato sauce, use unseasoned)
- 14 oz can coconut milk or 1 1/4 cup cashew milk
- 1 cup water or broth
- 7-8 regular lasagna sheets or 9-10 no boil lasagna sheets
- 1/2 tsp salt
- cilantro for garnish
Instructions
- In a 9x12 or similar size baking dish, add the oil and spread all over. Add in the onion, garlic, chili on one side, and sprinkle the spices on, and a good dash of salt and mix well.
- Add the mushrooms on the other side of the baking dish, add a dash of salt, and toss well to coat with the oil, and even it out. If either the mushrooms or onions are not coated enough, add a few sprinkles of water and mix so the spices and oil are evenly distributed
- Put the baking dish in the oven at 400 degrees F (205 c) for 15 minutes, or until the onion and mushrooms are golden.
- Remove the baking dish from the oven, then add in the tomato puree, coconut milk/cashew milk, salt, water, and mix well. Then break your lasagna sheets, and distribute all over so they aren't clumped up together.
- Put the dish back in the oven, and bake for 35-40 minutes. Cover the dish with parchment after 20 mins, so the sauce doesn't burn on the edges.
- Check if your lasagna sheets are done, then remove the dish from the oven. Garnish with some vegan cheese shreds if you like. They'll melt with the heat from the dish. Then add some cilantro and serve.
- Make it in a skillet:Pour oil into a skillet over medium heat, and add the onion, garlic, green chili, and spices and mix well. Cook for 4 minutes, or until the onion is translucent.Add in the mushroom, and toss well. Sprinkle in a good pinch of salt, and continue to cook until mushrooms are golden on some edges. This will take a while on the skillet, about 10-12 minutes.Add in the tomato puree, coconut milk, water, and salt, and mix well. Toss in your lasagna sheets, or pasta, and mix well so that they're not clumped up together, and cover the skillet with a lid. Cook for 12-15 minutes, or until the pasta is cooked to preference. Garnish and serve
Video
Notes
- You can also make this with pasta. Use 2 cups of dried pasta such as farfalle, and mix in and bake.
- this is a saucy lasagna. Add 1-2 more lasagna sheets for less saucy, esp if not using Soycurls.
- To add some soy curls, soak 2-3 oz of soy curls in vegetable broth, then squeeze a bit to remove some excess broth, and add to the baking dish along with the onions. You can add some mushrooms with it, or use soy curls instead of the mushrooms, and bake. The soy curls will get golden, and then you can continue with the step of adding the tomato puree, and so on.
Nutrition
Calories: 378kcal | Carbohydrates: 61g | Protein: 11g | Fat: 10g | Saturated Fat: 7g | Sodium: 423mg | Potassium: 1002mg | Fiber: 7g | Sugar: 10g | Vitamin A: 654IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg