Ingredients

Method

1. 1

   In a large bowl, combine the 700g diced chicken breast, 140g low-fat Greek yoghurt, 1 tsp salt, 1.5 tsp smoked paprika, 1.5 tsp turmeric, 1 tsp garam masala, 10g minced ginger, and 4 diced garlic cloves. Mix until the chicken is fully coated.

2. 2

   Heat a large pan over medium heat. Add the marinated chicken and cook for approximately 10 minutes, stirring occasionally, until cooked through. Once cooked, remove the chicken from the pan and set it aside on a plate.

3. 3

   In the same pan, melt 10g of light butter. Add 1/2 sliced onion and sauté until softened.

4. 4

   Stir in 15g of cashew nut butter (this step is optional). Add the remaining spices: 1 tsp salt, 1.5 tsp smoked paprika, 1.5 tsp turmeric, and 1 tsp garam masala.

5. 5

   Pour in 500g of diced tomatoes and 60g of low-fat yoghurt. Mix everything together well. Let the sauce cool for 5 minutes, then transfer it to a blender and blend until smooth.

6. 6

   Pour the blended sauce back into the pan over low heat. Add the cooked chicken back to the pan and stir until everything is well combined.

7. 7

   Start by spreading a thin layer of the butter chicken mixture on the bottom of a baking dish. Place 3 instant lasagna sheets on top. Add another layer of the butter chicken mixture. Sprinkle with 90g of low-fat cheese. Repeat the layers one more time: 3 lasagna sheets, the remaining butter chicken mixture, and the final 90g of low-fat cheese.

8. 8

   Cover the baking dish with foil or another baking sheet. Bake in a preheated oven at 180°C (350°F) for 25 minutes.

9. 9

   After 25 minutes, remove the cover and bake for an additional 10 minutes to allow the cheese to get golden and bubbly.

10. 10

    Remove the lasagna from the oven. Garnish with fresh coriander. Cut into 4 equal servings and enjoy. This dish is also perfect for meal prep.