Name: Butter Chicken Lasagna Bake
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tsp oil; 0.5 cup thinly sliced onions; 3 cloves garlic (minced); 1 null hot green chili such as serrano (finely chopped); 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp ground cardamom; 0.25 tsp black pepper; 0.33 tsp cayenne (or indian red chili powder); 0.5 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); 7.5 null regular lasagna sheets (or 9-10 no boil lasagna sheets); 0.5 tsp salt; null null cilantro (for garnish); 0.25 null vegan cheese shreds ((optional))

Instructions

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1

In a 9x12 or similar size baking dish, add the oil (2 tsp) and spread all over. Add in the thinly sliced onions (0.5 cup), garlic (3 cloves), green chili such as serrano (1 hot) on one side, and sprinkle the ground coriander (1 tsp), ground cumin (0.5 tsp), ground cardamom (0.5 tsp), black pepper (0.25 tsp), cayenne (0.33 tsp), and dried fenugreek leaves (0.5 tsp) and a good dash of salt (0.5 tsp) and mix well.
2

Add the chopped mushrooms (2 cups) on the other side of the baking dish, add a dash of salt (0.5 tsp), and toss well to coat with the oil (2 tsp), and even it out. If either the chopped mushrooms (2 cups) or thinly sliced onions (0.5 cup) are not coated enough, add a few sprinkles of water (1 cup) and mix so the [spices] and oil (2 tsp) are evenly distributed.
3

Put the baking dish in the oven at 400 degrees F (205 c) for 15 minutes, or until the thinly sliced onions (0.5 cup) and chopped mushrooms (2 cups) are golden.
4

Remove the baking dish from the oven, then add in the can tomato puree (16 oz), can coconut milk (14 oz), salt (0.5 tsp), water (1 cup), and mix well. Then break your lasagna sheets (7.5 regular), and distribute all over so they aren't clumped up together.
5

Put the dish back in the oven, and bake for 35-40 minutes. Cover the dish with parchment after 20 mins, so the sauce doesn't burn on the edges.
6

Check if your lasagna sheets (7.5 regular) are done, then remove the dish from the oven. Garnish with some vegan cheese shreds (0.25 cup) if you like. They'll melt with the heat from the dish. Then add some [cilantro] and serve.
7

Make it in a skillet: Pour [oil] into a skillet over medium heat, and add the [onion], [garlic], [green chili], and [spices] and mix well. Cook for 4 minutes, or until the [onion] is translucent.Add in the [mushroom], and toss well. Sprinkle in a good pinch of [salt], and continue to cook until [mushrooms] are golden on some edges. This will take a while on the skillet, about 10-12 minutes.Add in the [tomato puree], [coconut milk], [water], and [salt], and mix well. Toss in your [lasagna sheets], or [pasta], and mix well so that they're not clumped up together, and cover the skillet with a lid. Cook for 12-15 minutes, or until the [pasta] is cooked to preference. Garnish and serve