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Vegan Butter Chicken Lasagna Bake
4.9 from 81 votes

Vegan Butter Chicken Lasagna Bake

The Vegan Butter Chicken Lasagna Bake is a layered casserole combining sautéed onions, garlic, and green chili with spices, mushrooms (or optionally soy curls), and lasagna sheets baked in a tomato-coconut milk sauce. The dish mimics traditional butter chicken flavors through the use of turmeric, cumin, coriander, and fenugreek leaves, offering a rich and subtly spiced meal with a creamy tomato base. The result is a saucy lasagna with tender pasta, savory mushrooms, and a mildly spiced sauce that suits a plant-based diet.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 378 kcal
Course: Main Course
Cuisine: Indian, Italian

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

    Cup of Yum
  1. 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.
  2. 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
  3. Put the baking dish in the oven at 400 degrees F (205 c) for 15 minutes, or until the onion and mushrooms are golden.
  4. 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.
  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 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.
  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

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 378

% 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.