This is the fusion of two great cuisines cooked in one slow cooker! This Butter Chicken Lasagne is prepared with Passage to India’s “slow cooker Butter Chicken” sauce. It is the perfect family dinner for winter.
Ingredients:
The fat is trimmed from 1.5kg chicken thigh fillets, and the halves are cut in half.
One large onion, chopped
1 x 500g Passage to India Slow Cook Butter Chicken Sauce
1 x 120g bag of baby spinach leaves
Cooking spray
1 x 375g pack of fresh lasagne sheets
1 x 450g bag grated cheese blend
1 x 300g jar mild salsa
Chopped coriander for garnish
Green salad to serve
Method:
- Slow Cook Butter Chicken sauce, chicken, and onion should be placed in the slow cooker’s bowl. Cover and cook on HIGH for 4 hours. Transfer the chicken to a large mixing bowl and shred it.
- Stir spinach in hot sauce until it is wilted. Pour spinach mixture on top of shredded chicken. Allow to cool slightly.
- Clean and dry the slow cooker liner. Cooking spray can be used to grease the slow cooker liner.
- Lay a layer of lasagne sheets and tear them to fit in the slow cooker’s base. Add approximately. Spread 1 cup of the butter chicken mixture to the edge. Sprinkle 1/2 cup of cheese onto the sheets.
- Finish with lasagne sheets. Pour salsa and the remaining cheese over.
- Cover with a lid. Cover with lid.
- Stand the lasagne on its side for 15 minutes before cutting. Serve with green salad and coriander.