Butter "Chicken" Lasagne

• Prep Time:  20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Course: Dinner
• Cuisine: Indian
• Servings:  12 slices

Ingredients:

• 1 package Chickapea Oven Ready Lasagne
• 1 package (227g) soy curls
• 1 ½ cups vegetable broth
• 1 cup boiling water
• 2 Tbsp vegan butter
• 2 tsp fresh ginger, minced
• 3-4 tsp garlic, minced
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp brown sugar
• 3 cups prepared tomato sauce
• 1 jar Good Food For Good Butter Chicken sauce
• 1 1/2 Tbsp soy sauce
• 5 tsp balsamic vinegar
• 1 cup full fat coconut milk, canned
• ¼ cup vegan cream cheese
• 1/3 cup vegan mozzarella cheese, grated
• 2-4 Tbsp vegan parmesan Cheese

Instructions:

1. Preheat the oven to 375°F
2. Place the soy curls in a medium sized bowl
3. Cover the soy curls with vegetable broth and boiling water
4. Allow the soy curl to sit for at least 10 minutes to hydrate
5. Drain the soy curls, discarding any excess liquid
6. In a large pan heat the vegan butter over medium-low heat
7. Add the minced ginger and garlic and sauté for 3-4 minutes
8. Add the garam masala, cumin, brown sugar, tomato sauce and Good Food For Good Butter Chicken Sauce to the pan and mix well
9. Increase the heat under the pan to medium
10. Add the soy curls to the pan and stir the mixture to incorporate them
11. Cook the butter soy curl mixture for 12 minutes, stirring often
12. Add the soy sauce, balsamic vinegar and coconut milk to the pan
13. Stir the mixture well and cook over medium heat for 2-3 more minutes
14. Cover the bottom of a 9x13 baking pan with 1/4 of the butter “chicken” sauce from the pan
15. Layer three uncooked Chickapea Lasagne noodles over the sauce with space between them
16. Cover each noodle with 1-2 tsp of vegan cream cheese and 3-4 Tbsp of the butter “chicken” soy curl mixture
17. Repeat layers of lasagne, vegan cream cheese and Butter ‘chicken” soy curl mixture until three uncovered noodles remain
18. Layer the final three noodles on top of the others and top them with a generous amount of the butter “chicken” soy curl mixture. Make sure no part of the noodles in left uncovered with sauce
19. Sprinkle the entire lasagne with grated vegan mozzarella 
20. Cover the dish with tin foil
21. Bake the lasagne for 35 minutes
22. Uncover the dish and sprinkle the lasagne with vegan parmesan cheese 
23. Return the lasagne to the oven and bake it for 10 more minutes, uncovered
24. Once baked, remove the lasagne and let it stand for 5 minutes before cutting and serving
25. Enjoy!

Recipe Notes:

• Good Food For Good Butter Chicken Sauce may be substituted with any 250g-350g package of vegan, gluten-free butter chicken sauce of your choice
• Tofutti vegan cream cheese was used in this recipe
• Black Sheep Vegan Mozzarella was used in this recipe
• This recipe should be served hot but it can also be successfully reheated by adding more sauce and vegan cheese before covering it with tin foil and baking at 200°F until warmed through