Vegan Butter Chicken Lasagna Bake
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
378 kcal
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Course
Main Course
Vegan Butter Chicken Lasagna Bake
Description
This Vegan Butter Chicken Lasagna Bake uses a robust blend of spices like coriander, cumin, cardamom, black pepper, cayenne, and fenugreek combined with sautéed onions, garlic, and chili to build a flavorful base. The mushrooms provide a meaty texture, or soy curls can be substituted to enhance protein content and texture. Tomato puree mixed with coconut or cashew milk creates a creamy, bright sauce that keeps the lasagna moist and flavorful.
Layered with lasagna sheets that are broken up and evenly spread in the baking dish, the bake achieves a balance of tender pasta and sauce enveloping the seasoned vegetables. The dish is baked until the onions and mushrooms turn golden and the sauce bubbles, resulting in a richly flavored, creamy, and mildly spicy casserole.
This bake can be served as a main dish that pairs well with fresh cilantro garnish for added brightness. It satisfies vegan and plant-based preferences without dairy or meat. Adjusting the number of lasagna sheets affects sauciness, with more sheets yielding a less saucy bake.
Practical tips include optional use of soy curls soaked in broth for added texture and a note that dried pasta can substitute the lasagna sheets. Covering with parchment during baking prevents sauce burning on edges. The dish requires moderate oven time but yields a comforting and filling meal.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion thinly sliced
- 3 cloves garlic minced
- 1 green chili finely chopped, hot, such as serrano
- 1 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp ground cardamom
- 1/4 tsp black pepper
- 1/3 tsp cayenne pepper or indian red chili powder
- 1/2 tsp fenugreek leaves optional, dried
- 2 cups mushroom or about 4-5 oz. You can also use soy curls here, see notes for details, chopped
For the Sauce:
- 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 lasagna sheets or 9-10 no boil lasagna sheets, regular
- 1/2 tsp salt
- cilantro for garnish
Instructions
- In a 9x12 or similar size baking dish, add the oil and spread all over. Add in the onion, garlic, chili on one side, and sprinkle the spices on, and a good dash of salt and mix well.
- Add the mushrooms on the other side of the baking dish, add a dash of salt, and toss well to coat with the oil, and even it out. If either the mushrooms or onions are not coated enough, add a few sprinkles of water and mix so the spices and oil are evenly distributed
- Put the baking dish in the oven at 400 degrees F (205 c) for 15 minutes, or until the onion and mushrooms are golden.
- Remove the baking dish from the oven, then add in the tomato puree, coconut milk/cashew milk, salt, water, and mix well. Then break your lasagna sheets, and distribute all over so they aren't clumped up together.
- 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.
- Check if your lasagna sheets are done, then remove the dish from the oven. Garnish with some vegan cheese shreds if you like. They'll melt with the heat from the dish. Then add some cilantro and serve.
- 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
Notes
- Use dried pasta such as farfalle as an alternative to lasagna sheets for convenience and texture variation.
- Soy curls can be added by soaking them in vegetable broth, then squeezing to remove excess liquid before mixing with mushrooms or adding separately; this increases protein and adds chewiness.
- Adjust the number of lasagna sheets to control sauciness; add 1-2 more sheets for a firmer, less saucy bake.
- Cover the baking dish with parchment paper after 20 minutes to prevent the sauce from burning around edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Sodium | 423mg | 18% |
| Potassium | 1002mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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