Butter Chicken Lasagna

1: Prepare the chicken marinade by mixing diced chicken breast with Greek yogurt, salt, smoked paprika, turmeric, garam masala, garlic cloves, and minced ginger. Let it marinate.

2: In a pan, melt light butter and sauté the sliced onion until soft. Add the marinated chicken and cook until it's cooked through.

3: Add diced tomatoes and cashew nut butter to the pan, mixing everything well until combined and heated.

4: In a baking dish, layer one side with instant lasagna sheets, followed by the butter chicken mixture, and sprinkle some low fat cheese.

5: Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

6: Bake in an oven preheated to 180°C (350°F) for about 30 minutes or until the top is golden.

7: Remove from the oven and garnish with fresh coriander before serving.