Butter Chicken Lasagna: A Rich, Creamy Fusion of Indian and Italian Flavors

Why This Lasagna is a Flavor Bomb

Butter Chicken Lasagna brings the best of two worlds together—Indian and Italian—in one ultra-cozy casserole dish. You’ve got soft lasagna noodles, creamy tomato-butter chicken sauce, layers of mozzarella and ricotta, and warm spices like garam masala and cumin. It’s spicy, creamy, cheesy, and outrageously good.

Perfect for feeding a crowd, impressing guests, or just treating yourself to something wildly different.

What Makes It So Special?

• Creamy butter chicken sauce replaces marinara
• Layers of mozzarella, ricotta, and spiced chicken
• Feels decadent but made with easy-to-find ingredients
• Ideal for meal prep or make-ahead dinners
• A bold, satisfying twist on classic lasagna

This is comfort food taken global.

Ingredients With Measurements

Serves 6–8

For the Butter Chicken Sauce:

• 1 lb boneless chicken thighs or breasts, diced
• 2 tablespoons butter
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 1 (15 oz) can tomato sauce or crushed tomatoes
• 1 cup heavy cream (or half-and-half)
• Salt to taste
• ½ teaspoon sugar (optional)
• Handful chopped cilantro (for finishing)

For the Lasagna Layers:

• 9 lasagna noodles, cooked and drained
• 1½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• Salt and pepper, to taste

How to Make It: Step-by-Step

Step 1: Make the Butter Chicken Sauce

Heat oil and butter in a large skillet. Add onions, cook 3–4 minutes until soft. Add garlic and ginger, cook another 1 minute.

Stir in garam masala, cumin, turmeric, chili powder, and salt. Cook until fragrant, about 30 seconds.

Add chicken and cook until browned. Stir in tomato sauce and simmer for 10 minutes.

Add cream and simmer 5 more minutes until thickened. Taste and adjust salt. Sprinkle in cilantro and remove from heat.

Step 2: Mix the Cheese Layer

In a bowl, mix ricotta, Parmesan, egg, salt, and pepper. Stir until smooth.

Step 3: Assemble the Lasagna

Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

Layer in this order:

1. A bit of butter chicken sauce
2. 3 noodles
3. ⅓ of the ricotta mix
4. ⅓ of the sauce
5. ⅓ of the mozzarella

Repeat layers twice. Top with extra mozzarella and Parmesan.

Step 4: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden.

Let rest 10 minutes before slicing.

Step 5: Serve and Garnish

Top with chopped cilantro, a dollop of yogurt, or extra chili flakes for heat. Serve with naan, garlic bread, or a crisp salad.

Serving Suggestions

Serve this bold lasagna with:

• Garlic naan or flatbread
• Simple cucumber raita or tzatziki
• Mixed greens with citrus dressing
• Spicy pickled onions
• Mango chutney on the side

It’s also amazing the next day—leftovers hit harder.

Tips for the Best Butter Chicken Lasagna

• Use thighs for juicier chicken
• Cook noodles al dente—they’ll soften more while baking
• Let the sauce thicken to prevent sogginess
• Mix Parmesan into ricotta for rich flavor
• Rest before cutting—don’t skip it!

Flavorful Variations to Try

Switch it up with these twists:

• Paneer Lasagna: Replace chicken with cubes of paneer
• Spicy Version: Add sliced green chilies to the sauce
• Cream Cheese Layer: Swap ricotta for whipped cream cheese
• Butter Tofu Lasagna: Make it fully vegetarian
• Keto-Friendly: Use grilled zucchini slices instead of pasta

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FAQs

1. Can I make this ahead of time?

Yes! Assemble the entire lasagna, cover, and refrigerate for up to 2 days. You can also freeze it before baking. Bake straight from the fridge (add 10–15 minutes) or thaw before baking.

2. What type of chicken is best?

Boneless, skinless thighs offer the most flavor and stay juicy, but breasts work well too. Dice them small so they layer easily into the lasagna.

3. Is this dish spicy?

The spice level is mild to medium, depending on your chili powder. You can reduce heat by using less chili or add extra for a kick. A dollop of yogurt on top helps cool things down too.

4. Can I use store-bought butter chicken sauce?

Yes! You can substitute with about 2 cups of your favorite butter chicken sauce. Just simmer it down slightly to thicken before layering.

5. Can I make this gluten-free?

Absolutely. Use gluten-free lasagna noodles or sliced grilled eggplant or zucchini for a grain-free alternative. Make sure your tomato sauce and spice blends are gluten-free too.

6. What cheese works best?

Mozzarella for melt, ricotta for creaminess, and Parmesan for flavor. Want to switch it up? Try fontina, provolone, or even a little cheddar for more tang.

7. Can I freeze leftovers?

Yes. Freeze individual portions or the whole dish once cooled. Wrap tightly. Reheat in the oven at 350°F until hot and bubbly, or microwave individual slices.

8. What can I serve with this lasagna?

Serve with naan, garlic bread, or a fresh green salad. A cucumber raita or pickled onion salad makes a great contrast to the richness of the dish.

9. How long should I let it rest?

Let it rest 10–15 minutes after baking. This allows the layers to set and makes for much cleaner slices. Hot lasagna is too runny to cut properly.

10. Can I make this vegetarian?

Yes! Replace chicken with cubed paneer, sautéed mushrooms, tofu, or even lentils. The butter masala sauce pairs well with a variety of meat-free options.