It's the fusion of two great cuisines all cooked in a slow cooker! This Butter Chicken lasagne is made with Passage to India "slow cooker" Butter Chicken sauce and is perfect for this easy family winter dinner.
Ingredients
1.5kg chicken thigh fillets, fat trimmed and halved
1 large onion, chopped
1 x 500g Passage to India Slow Cook Butter Chicken Sauce
1 x 120g bag 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
Place chicken, onion and Slow Cook Butter Chicken Sauce into the bowl of a slow cooker. Cover and cook for 4 hours on HIGH. Transfer chicken into a large bowl and shred
Add spinach to hot sauce inside the slow cooker and stir until wilted. Pour spinach mixture over shredded chicken. Set aside to cool slightly
Wash and dry slow cooker liner. Grease with cooking spray
Arrange a layer of lasagne sheets, tearing them to fit into the base of the slow cooker. Add approx. 1 cup of butter chicken mixture over the sheets and spread to the edges. Sprinkle with ½ cup cheese
Continue layering in this way to make 5 or 6 layers, finishing with lasagne sheets. Pour over salsa and remaining cheese.
Cover with lid. Cook for 3 hours on HIGH
Stand lasagne for 15-20 minutes before cutting up. Top with coriander and serve with green salad
Tips & Hints
This was made in a large 5.5L capacity slow cooker. Adjust quantities to suit the size of your slow cooker
To make removing lasagne from the slow cooker easier, line the bowl with 2 layers of baking paper in a cross pattern, making sure they extend 10cm from the edge. Use good quality baking paper as it will withstand moisture and not tear
If the condensation collecting on the inside of the lid is causing the lasagne to become watery, place a tea towel between the lid and rim of the bowl
The lasagne will be easier to cut if left to stand for 15-20 minutes
This recipe is great for batch cooking. Once cooked, let cool and cut into portion sizes. Place into airtight containers. Label and freeze for up to 2 months. Defrost in the refrigerator overnight. Reheat in the microwave or oven