Vegan Butter Chicken Lasagna Bake

Vegan Butter Chicken Lasagna Bake – an easy Indian Italian Fusion recipe the whole family will love! This easy vegan lasagna bake is made in one pan with simple pantry ingredients. Can be made in the skillet, too.

Butter Chicken – one of those classic Indian restaurant recipes known and loved all around the world, mostly for the rich and buttery sauce. I veganized this classic Indian recipe in my first book and blog Vegan Butter Chicken and here and added a modern touch by turning it into Lasagna. You can never go wrong with Indian Italian Fusion Recipes. Comfort meets spice – what’s not to love. My entire family loves this easy vegan pasta recipe and I am pretty sure so will yours.

Remember my Vegan Butter Chicken? My vegan spin on the Indian restaurant classic was such a win with you guys. While my Vegan Butter Chicken is made with soy curls and chickpeas, this vegan lasagna bake uses baked mushrooms as a meat substitute.  Amazing for those of you who are not into soy. You can add in some soy curls for the chicken texture.

I made this lasagna the classic way, in a casserole dish but below, I included instructions for preparing this dish in a skillet.

MORE VEGAN PASTA RECIPES:

• Cauliflower Alfredo Spinach Artichoke Lasagna.
• Creamy Vegan Cajun Pasta
• Spinach Artichoke Pasta Bake
• Vegan Mushroom Fettucine Alfredo
• Cajun Cauliflower Pasta 
• Vegan Lemon Asparagus Pasta
• Creamy Mushroom Spinach Pasta 

Vegan Butter Chicken Lasagna Bake

4.93 from 26 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian, Italian

SaveSaved Pin Print

Vegan Butter Chicken Lasagna Bake - an easy Indian Italian Fusion recipe the whole family will love! This easy vegan lasagna bake is made in one pan with simple pantry ingredients. Can be made in the skillet, too.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tsp oil
• ▢ 1/2 cup thinly sliced onions
• ▢ 3 cloves of garlic, minced
• ▢ 1 hot green chili such as serrano, finely chopped
• ▢ 1 tsp ground coriander
• ▢ 1/2 tsp ground cumin
• ▢ 1/2 tsp ground cardamom
• ▢ 1/4 tsp black pepper
• ▢ 1/3 tsp cayenne, or indian red chili powder
• ▢ 1/2 tsp dried fenugreek leaves, (optional)
• ▢ 2 cups chopped mushrooms, or about 4-5 oz. You can also use soy curls here, see notes for details

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 regular lasagna sheets, or 9-10 no boil lasagna sheets
• ▢ 1/2 tsp salt
• ▢ cilantro, for garnish

Cook ModePrevent your screen from going dark

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

Video

Notes

• You can also make this with pasta. Use 2 cups of dried pasta such as farfalle, and mix in and bake.
• this is a saucy lasagna. Add 1-2 more lasagna sheets for less saucy, esp if not using Soycurls. 
• To add some soy curls, soak 2-3 oz of soy curls in vegetable broth, then squeeze a bit to remove some excess broth, and add to the baking dish along with the onions. You can add some mushrooms with it, or use soy curls instead of the mushrooms, and bake. The soy curls will get golden, and then you can continue with the step of adding the tomato puree, and so on.

Nutrition

Calories: 378kcal, Carbohydrates: 61g, Protein: 11g, Fat: 10g, Saturated Fat: 7g, Sodium: 423mg, Potassium: 1002mg, Fiber: 7g, Sugar: 10g, Vitamin A: 654IU, Vitamin C: 15mg, Calcium: 48mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients for making vegan butter chicken lasagna:

• lasagna sheets – they can be gluten-free. If you use no-boil the dish will be cooked quicker.
• we bake mushrooms in the oven to extract some of the water and get that meaty texture.
• just like traditional butter chicken, this dish starts with sliced onions, garlic, and chili to get that umami going.
• Butter chicken spices like  chili, coriander, cumin, cardamom, pepper and fenugreek are being tempered in oil along with the onion and garlic, adding that Indian twist
• for that lip-smacking good butter chicken cream sauce, we add tomato puree and coconut milk along with some broth

Tips & Substitutions:

• You can also make this lasagna with pasta. Use 2 cups of dried pasta such as farfalle, and mix in and bake.
• To add some soy curls, soak 3-4 oz of soy curls in vegetable broth, then squeeze a bit and add to the baking dish along with the onions. You can add some mushrooms with it, or use soy curls instead of the mushrooms, and bake. The soy curls will get golden, and then you can continue with the step of adding the tomato puree, and so on.

How to make Vegan Butter Chicken Lasagna:

In a 9×12 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.

Put the baking dish in the oven at 400 degrees F 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, salt, water, and mix well. Then break up your lasagna sheets, and distribute them 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 halfway through, 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 a butter chicken skillet lasagna:

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.