Makhani is the Indian name for a butter based tomato cream sauce.
This recipe serves 5-6 people.
1 jar of SOME Foods Northern Indian Butter Chicken
2x 415g tins of pink salmon
100g baby spinach, chopped*
150-200g lasagne sheets^ (gluten free if coeliac)
150g grated cheese (try the “pizza cheese” blend of mozzarella, cheddar & parmesan)
*38g of baby spinach per person per serve is low in FODMAPs and should be tolerated by most individuals with IBS.
^74g of wheat pasta per person per serve is low in FODMAPs and should be tolerated by most individuals with IBS. This recipe calls for only 30-40g of pasta per person per serve.
Source: The Monash University low FODMAP diet smartphone app.
Preheat the oven to 180°C.
Open the tins of salmon, remove the skin and bones and flake into a separate bowl. Add the jar of SOME Foods Northern Indian Butter Chicken to the flaked salmon and mix through.
In a baking dish (we used a dish that was 17 x28cm) spread a couple of spoons of the salmon mixture across the bottom, then place a layer of lasagne sheets, a layer of the salmon mixture and a layer of chopped spinach. Keep adding layers in this order until you’ve used up the ingredients. Finish off with the layer of grated cheese.
Bake in the oven for 45 minutes. Remove from the oven and let stand for 5-10 minutes before serving.