Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Chicken Curry Lasagna #060
About the Recipe
My family loves Indian food, and I thought the creamy tomato-based sauce in our favorite curry would be tasty as part of a lasagna.
This is a yummy and exciting comfort food for our family!
—Elisabeth Larsen, Pleasant Grove, Utah
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
YIELD: 12
Ingredients:
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 teaspoons curry powder
• 3 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 2 cans (13.66 ounces each) coconut milk
• 1 pound (about 4 cups) shredded rotisserie chicken, skin removed
• 12 lasagna noodles, uncooked
• 2 cups part-skim ricotta cheese
• 2 large eggs
• 1/2 cup chopped fresh cilantro, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese
• Lime wedges
Getting it done:
• 1. Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken.
• 2. Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings.
• 3. Spread one-fourth of chicken mixture into a 13×9-in. baking dish coated with cooking spray. Layer with four noodles, half of ricotta mixture, one-fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella.
• 4. Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.
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