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Lasagna with an Indian twist

Lasagna with an Indian twist

Made With Our Classic Butter Chicken
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
COOKS IN 60 MINS
Add layers of deliciousness and complexity to your next lasagne with the mild spicing and tomato-richness of this sauce. A much-loved easy dinner idea.
Tailored to Taste
Using our Classic Butter Chicken, we’ve put a spiced twist on the classic lasagne.
Ingredients
  • 2 packs of The Spice Tailor Classic Butter Chicken
  • 1 tbsp vegetable oil
  • 400g lean ground beef
  • ½ beef stock cube, gel or 150ml beef stock
  • Salt and ½ tsp freshly ground black pepper to taste
  • 300ml crème fraiche / sour cream
  • 1 large green onion, finely sliced
  • 1 tsp of corn starch
  • Fresh lasagne sheets
  • 100g parmesan or other full flavoured hard yellow cheese, grated
Method
  1. Using a large frying pan, brown the beef in two batches, using half the oil for each batch. Make sure you break up any large clumps. 
  2. Once cooked add all of the beef into the pan along with the stock and the base and main sauces. Add a good splash of water if you’re using a gel or cube of stock. 
  3. Season well with black pepper and a little salt then simmer for 20 minutes or until the beef is soft, occasionally stirring.
  4. Once done, stir in the white bits of the green onion. If the mixture is too thick, loosen with a little boiling water. 
  5. Mix the crème fraiche, onion greens, corn starch and a splash of water to loosen to a creamy pouring consistency. Season lightly with salt and pepper. 
  6. Preheat the oven to  350ºF/180ºC/Gas Mark 4.
  7. Spoon 1/3 of the meat and sauce into a small rectangular oven-proof dish and spread evenly.
Tailored to Taste
Using our Classic Butter Chicken, we’ve put a spiced twist on the classic lasagne.
  • 2 packs of The Spice Tailor Classic Butter Chicken
  • 1 tbsp vegetable oil
  • 400g lean ground beef
  • ½ beef stock cube, gel or 150ml beef stock
  • Salt and ½ tsp freshly ground black pepper to taste
  • 300ml crème fraiche / sour cream
  • 1 large green onion, finely sliced
  • 1 tsp of corn starch
  • Fresh lasagne sheets
  • 100g parmesan or other full flavoured hard yellow cheese, grated
  1. Using a large frying pan, brown the beef in two batches, using half the oil for each batch. Make sure you break up any large clumps. 
  2. Once cooked add all of the beef into the pan along with the stock and the base and main sauces. Add a good splash of water if you’re using a gel or cube of stock. 
  3. Season well with black pepper and a little salt then simmer for 20 minutes or until the beef is soft, occasionally stirring.
  4. Once done, stir in the white bits of the green onion. If the mixture is too thick, loosen with a little boiling water. 
  5. Mix the crème fraiche, onion greens, corn starch and a splash of water to loosen to a creamy pouring consistency. Season lightly with salt and pepper. 
  6. Preheat the oven to  350ºF/180ºC/Gas Mark 4.
  7. Spoon 1/3 of the meat and sauce into a small rectangular oven-proof dish and spread evenly.
MADE WITH OUR DELICIOUS
Classic Butter Chicken
India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
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