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Chicken Curry Lasagna

Total Time

Prep: 30 min. Bake: 40 min. + standing



My family loves Indian food, and I thought the creamy tomato-based sauce in our favorite curry would be tasty as part of a lasagna. This is a yummy and exciting comfort food for our family! —Elisabeth Larsen, Pleasant Grove, Utah
Chicken Curry Lasagna Recipe photo by Taste of Home


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 4 teaspoons curry powder
  • 3 garlic cloves, minced
  • 1 can (6 ounces) tomato paste
  • 2 cans (13.66 ounces each) coconut milk
  • 1 pound (about 4 cups) shredded rotisserie chicken, skin removed
  • 12 lasagna noodles, uncooked
  • 2 cups part-skim ricotta cheese
  • 2 large eggs
  • 1/2 cup chopped fresh cilantro, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese
  • Lime wedges


  1. Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken.
  2. Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings.
  3. Spread a fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with 4 noodles, half the ricotta mixture, a fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella.
  4. Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.

Nutrition Facts

1 piece: 343 calories, 17g fat (11g saturated fat), 68mg cholesterol, 322mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 20g protein.

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Average Rating:
  • d
    Oct 7, 2020

    This is absolutely amazing tasting! I doubled the curry powder, added a pinch of cayenne pepper. Because I used no cook lasagna noodles I added 1 cup of chicken broth and baked it covered for 45 minutes and uncovered for 10 more minutes. I only used 3 noodles per layer. I can't wait to make it again.

  • Summy
    Apr 19, 2017

    This was pretty good, and I will definitely make it again. But, it's fairly mild. I'd like to punch up the spiciness next time: more curry powder, some red chili powder, more garlic. Otherwise, super yummy, and comforting, and better on day two.

  • mochatrying39
    Mar 5, 2017

    Tough way to find out my nut allergic kid included coconut! Until that time, we were enjoying this dish!

  • mjlouk
    Mar 5, 2017

    I was excited to try this but worried it would be weird, but it was so good! We really enjoyed this recipe. Great change of pace from regular lasagna.

  • toolbarsco
    Feb 22, 2017

    Very unique and tasty. We love curry so it was a special treat. As with all lasagna, it was even better on day 2. Always fun to try something different

  • Ellen
    Feb 21, 2017

    My Indian husband was charmed when I made this tasty lasagna. Thanks for a great recipe, and the romantic evening that followed... :) Wonderful!