3cupsTomato sauce or Marinara sauce, preferably Rao's
1/4cupButter or oil
1/4 cupWarm water
2 cupsShredded Mozzarella cheese
A bunch of cilantro, chopped
1teaspoonRed pepper flakes
1/2teaspoonFreshly ground black pepper
1/4 teaspoonTurmeric powder
1/2teaspoonKashmiri chili powder
Salt to taste
Butter Chicken Curry
Preheat the oven to 365 F. Wash and dry Cilantro. Chop cilantro and garlic cloves in a food processor or a chopper and set it aside.
Heat oil in a large skillet on high heat. Add chicken, all the dry spices, and 3 tbsp coriander-garlic mix we chopped. Mix it well and cook until all the chicken juice dries out.
Add tomato sauce to the chicken. Cover the skillet and cook on low heat until chicken is cooked. Now add heavy cream and dry fenugreek. Mix it gently and turn off the heat.
Layering the Lasagna
We will create 3 layers of lasagna noodles, and 2 layers of butter chicken, cheese, and cilantro-garlic.
Take some curry(no chicken) and spread it at the bottom of the baking dish. Place 5 lasagna sheets, spread half of the butter chicken evenly on top. Make sure noodles are covered with sauce completely. Spread half-cup mozzarella cheese and half of the cilantro-garlic.
Repeat the same layering using the rest of the ingredients, leaving some gravy and mozzarella to top off the last batch of 5 lasagna sheets. Add 1/4 cup warm water to the gravy and spread it evenly on the top layer. Sprinkle Parmesan cheese and Mozzarella cheese on the top layer.
Cover the dish with Aluminum foil. Make sure the foil doesn't touch the cheese. Bake it in the oven for 40 minutes at 365 F. Serve it hot.
Tip: Sprinkle extra chopped cilantro and garlic on top layer before baking.