Lasagna with an Indian twist

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Using our Classic Butter Chicken, we’ve put a spiced twist on the classic lasagne.

Classic Butter Chicken

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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.
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.
Season well with black pepper and a little salt then simmer for 20 minutes or until the beef is soft, occasionally stirring.
Once done, stir in the white bits of the green onion. If the mixture is too thick, loosen with a little boiling water.
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.
Preheat the oven to 350ºF/180ºC/Gas Mark 4.
Spoon 1/3 of the meat and sauce into a small rectangular oven-proof dish and spread evenly.