the lasagna recipes

An Indian Lasagna Recipe

The amount of tandoori spices used in this lasagna recipe can be reduced or increased depending on your preference for spiciness and hotness. I love Indian food; this recipe is not a genuine recipe from India but instead attempts to use ingredients and flavors found in Indian food while serving them under the form of a lasagna. This dish can be prepared quickly as opposed to any other italian lasagna recipe found on this site. Cooking ahead the lasagna noodles allows you to not have to pour too much liquid in the lasagna pan or having the unpleasant surprise of undercooked pasta. This also reduces considerably baking time in the oven.

Ingredients (for 4 people):

* 1 lb. lasagna noodles
* 1 lb. chicken breast or thighs
* 16 oz. sour cream container
* 1 Tablespoon olive oil
* tandoori spice mix, quantity as desired
* 2 chopped onions
* 3 red bell peppers cut into strips
* 1 tablespoon olive oil
* 2 cloves of garlic
* cumin
* fresh cilantro, very finely chopped
* salt and pepper.
* 1 can crushed tomatoes with the liquid
* 1 lb. mozzarella cheese ball


1) In a skillet, heat up the oil. Add the diced chicken and cook. Once the chicken is cooked, pour the sour cream, the Tandoori spices (3 full teaspoons or more), salt. Reserve.

2) In a skillet, heat up more oil and add the onions. Once tender, add peppers and garlic. When vegetables are cooked, add tomatoes, spices (cumin, salt and pepper) to your taste, and fresh cilantro.

3) Pre-cook the lasagna noodles in boiling water, by boiling them 7 minutes.

4) In a large lasagna pan, spread a little cream sauce, put some chicken pieces also at the bottom of the pan. Put a layer of lasagne noodles over. Add more chicken pieces with its sauce (saving 2 tbsp of sauce for later). Arrange a new layer of pasta over this. Add the vegetables, keeping 2 tbsp tomato sauce. Place the last layer of lasagna over this. Top with sour cream mixture - tomato sauce (not to drain the lasagna in the oven). Finish with mozzarella, sprinkled on top.

5) Bake 25 minutes in oven at 300 °F, or up until the top of the lasagna has a nice crispy crust.

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