Butter Chicken Lasagna {Catelli® Reinvent Gluten Free Lasagne Challenge}

Just when I thought Butter Chicken couldn't get any better!  Today I'm sharing with you a recipe for Butter Chicken Lasagna for Catelli's Blogger Challenge.  The challenge is to create an original recipe using their new Gluten Free Lasagna.  UPDATE: My Butter Chicken Lasagna won the contest!

I wanted to make a lasagna that incorporated my Indian heritage.  We all love Butter Chicken so I thought it would be a great idea to use this as my sauce to make a Butter Chicken Lasagna.

What I immediately noticed about this lasagna was the shape.  It is different than the Catelli Healthy Harvest Lasagna that I usually use.  They are smaller, thinner and don't have ridges on the edge.  This is an oven-ready lasagna so you don't boil the noodles.  I have never used an oven ready lasagna before and loved the convenience.

Catelli® Gluten Free Lasagna is the sixth cut of pasta to be featured in the Catelli® Gluten Free line which already includes Penne, Macaroni, Fusilli, Spaghetti and recently-introduced Linguini.  Catelli® Gluten Free Pasta was voted 2015 Best New Product voted by consumers.  It is made with white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides ( from vegetable/palm oil) which are all GMO free ingredients.

Image courtesy of Catelli

Catelli is also giving away one case of Catelli® Gluten Free Lasagna to one Chocolate & Chillies reader.  Use the Rafflecopter below to enter:

a Rafflecopter giveaway

Butter Chicken Lasagna
For Gluten-Free, please ensure spices have had no cross contamination and are labelled gluten-free.

Chicken Tikka:
2 pounds boneless, skinless chicken breast (about 2 skinless, boneless chicken breasts)
1 cup yogurt
1 tbsp ginger-garlic paste
3/4 tsp salt or to taste
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1 1/2 tsp tandoori masala powder
1 tsp kasuri methi
2 tbsp canola oil

Butter Sauce:
2 tbsp canola oil
one onion, diced
2 1/2 cups passata (one 680 ml bottle)
6 almonds, ground
1 1/2 tsp ginger-garlic paste
1/2 tsp cayenne pepper
1/2 tsp cumin powder
1/2 tsp garam masala
2 tbsp kasuri methi, divided
1/4 tsp salt or to taste
1 1/2 tsp sugar
1/4 cup low-fat sour cream
2 tbsp butter

Assembly:

9 sheets of Catelli® Gluten Free Lasagna 

2 cups cottage cheese
3 cups mozzarella
1/4 cup Parmesan

Chicken Tikka:
Butterfly the chicken breasts.  In a small bowl mix together cumin, garam masala, salt, cayenne pepper, tandoori masala and kasuri methi.  Rub on both sides of the chicken and refrigerate for at least 30-60 minutes.

Spray a cast iron pan glass baking dish with oil.  In a large bowl, whisk together yogurt, oil and ginger garlic paste.  Dip each chicken breast into the yogurt mixture.  Coat well.  Lay on prepared pan.  Broil 15-18 minutes or until cooked through, flipping them over halfway through.  When done let chicken rest for 5 minutes and then cut into 1/2 inch cubes.  I use tongs to hold the chicken and then use scissors to cut into small cubes.

Butter Sauce:
Heat the oil in a pan over medium heat.  Fry onions until soft and translucent.  Add ginger-garlic paste and stir for about 1 minute.  Add 1 tbsp kasuri methi and all the remaining ingredients except for the sour cream and butter.  Cook on medium heat until thick, about 10 minutes.

Add sour cream and butter.  Stir and cook for a couple more minutes.  Add the cooked chicken with all it's juices and remaining 1 tbsp kasuri methi.  Simmer for a few more minutes.  Taste and adjust seasoning.

Assembly:
Preheat oven to 375°F.  Spray a 3 quart baking dish with oil.  Spread 1 cup of Butter Chicken Sauce on bottom of pan.

Lay 3 pieces of lasagna.  Spread 1/3 of the Butter Chicken Sauce, 1 cup cottage cheese and 1/3 of the mozzarella. Note: This is a very saucy lasagna.

Lay 3 pieces of lasagna.  Top with half of the remaining Butter Chicken Sauce, 1 cup cottage cheese and half of the remaining mozzarella.

For final layer, lay 3 pieces of lasagna, remaining Butter Chicken Sauce, remaining mozzarella and Parmesan.

Cover with foil (making sure the foil isn't touching the cheese).  Bake for 30 minutes.  Remove foil and bake for another 10 minutes.  Broil for a couple of minutes to brown the cheese.  Let rest 10 minutes prior to serving.

Disclosure: I received free samples to try.  All opinions are my own.