Chicken Tikka Masala Lasagna: Winner Winner Chicken Dinner

In BBQ - Grilling - Smoking, Chicken, Recipes by Mark MaskerLeave a Comment

IMG_8967I’m not sure why using tikka masala sauce in a lasagna sounded like a good idea. I’m not even sure how the idea hit me; I was, after all, sober. Regardless, baking the crock pot lasagna I had planned with an Indian twist seemed like a good idea at the time.

You can judge it for yourself. This being my first test run, I kept the tikka masala part pretty simple: 30 oz of Trader Joe’s sauce subbed in for marinara. Baking it in the crockpot worked pretty well, also.

Chicken Tikka Masala Lasagna: Winner Winner Chicken Dinner
Author: Heat Scale: Mild to Medium
Prep time:
Cook time:
Total time:
Serves: 8
  • 4 lbs cooked, chopped chicken breast
  • 30 oz tikka masala sauce
  • 2 teaspoons chili powder
  • 3 chopped peppers (1 each red, yellow, and orange)
  • 8-10 lasagna noodles
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella 1/2 cup water
  1. Mix the chicken and sauce in a bowl.
  2. Coat the bottom of a 6-quart crock pot with a layer of the mixture.
  3. Lay down a layer of noodles. You’ll have to break them up to fit.
  4. Coat the noodle layer with ricotta. Top that with some shredded cheese and bell pepper.
  5. Repeat the above layering process until you run out of pasta.
  6. Pour the water over the top layer.
  7. Cook on low for 5 hours.


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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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