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Lasagna (6 Pack)

$29.99 USD

Butter "Chicken" Lasagne

Butter "chicken", an Indian curry dish that is made with a creamy, tomato-based sauce. This gluten-free and vegan "butter chicken" stuffed lasagne is rich and incredibly tasty. It may be free from the traditional ingredients that make up this dish, but it is so big on flavor you won’t be missing a thing.

Butter "Chicken" Lasagne

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


  • 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


  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