Vegan Butter Chicken Lasagna Bake
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Vegan Richa · by Vegan Richa★ 4.9 (27)

Vegan Butter Chicken Lasagna Bake

NUTRITION · PER SERVING65M COOK
CAL 15%·PRO 12%
CARBS 20G27% OF CAL
7G FIBER0G ADDED11G INTRINSIC2G OTHER11G TOTAL SUGAR
FAT 24G74% OF CAL
19G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan Indian-Italian fusion lasagna bake with aromatic spices, mushrooms, and a creamy coconut milk sauce. An inventive one-pan dish that combines two cuisines.

mainindiancasserolepastadairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 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)
PREP
10M
SODIUM
382MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.