Real Recipes From Real Home Cooks ®

chicken korma lasagna

a recipe by
Jenny Roberts
knockemstiff, OH

I LOVE fusion cooking! This twist on traditional lasagna is amazing. We've been trying it with different combinations of chicken and sauces (like buffalo chicken with Sweet Baby Ray's Buffalo Wing Sauce!) and are having a blast. Leave me a comment to let me know what YOU've tried!

serves 4 - 8 (depending on how hungry you are!)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For chicken korma lasagna

  • 1 box
    oven ready lasagna noodles
  • 2 can
    (5 oz) canned chicken
  • 1 jar
    korma (14 - 16 oz)
  • 1 pkg
    cheese, shredded

How To Make chicken korma lasagna

  • 1
    Preheat oven to 425 (F).
  • 2
    Spray a 9 x 9 foil pan with non-stick cooking spray.
  • 3
    Place one layer of noodles on the bottom of the pan.
  • 4
    Spread one can of chicken over the noodles. Pour the liquid from the can over the chicken.
  • 5
    Spread 1/2 the jar of Korma sauce over the chicken.
  • 6
    Generously sprinkle with shredded cheese (about 1/2 of the package). (I generally use the Mexi-Mix, but use your favorite.)
  • 7
    Repeat steps 3 - 6.
  • 8
    I KNOW the directions on the noodles tell you to add water, but I promise (from my experience) that it will make it too runny (still delicious, but very, very runny). Only add the liquid that is in the chicken.
  • 9
    I also know that it says to bake covered. Don't. It will make it too runny.
  • 10
    Bake for at least 45 minutes. (I used a toaster oven and bake for an hour.) The cheese will be a beautiful golden-brown with a touch of crispiness.
  • 11
    Let it cool for about 15 minutes to "set".
  • 12
    ENJOY! (And let me know what you think!)
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