Butter Chicken Lasagna

All You Need

7-10 tbsp of Tocha Original

Chicken:

• 5-6 boneless, skinless chicken breasts, small cubed
• 1/2 cup plain Greek yogurt
• 3-4 tbsp Tocha Original
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced

Sauce:

• 2 tbsp butter
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp tomato paste
• 1 (796 ml) can tomato sauce
• 1/2 cup heavy cream
• 4-6 tbsp Tocha Original

Lasagna:

• 1 package lasagna noodles
• 2-3 cups shredded mozzarella
• 475 g ricotta
• 3-4 cups baby spinach

To Do List

1. Marinate the chicken with Greek yogurt, Tocha Original, garlic and ginger for 1 hour, or overnight in the fridge.
2. Melt butter in a saucepan. Saute the onion for 5-7 minutes. Add garlic and ginger for 30 seconds, then tomato paste for 1 minute.
3. Stir in the tomato sauce, heavy cream and Tocha Original. Simmer.
4. Sear the chicken until cooked through. Drain excess liquid and stir into the sauce.
5. Cook the lasagna noodles according to the package directions.
6. Mix the ricotta and spinach together and season with salt and pepper. Spread a thin layer of sauce in a baking dish, then layer noodles, butter chicken, mozzarella and the ricotta spinach mix. Repeat, finishing with sauce and mozzarella.
7. Bake at 350F (175C) for 45 minutes. Cover loosely with foil if the top darkens too fast, then bake 10 minutes more.
8. Rest 10-15 minutes before serving.