Hot & Spicy Vegetarian Lasagne

This is a twist to a traditional lasagne, it's got a good kick of spice.

Recipe By: Green Eyed Girl (https://cookbuzz.com/kitchen/326)
Serves 4 Prep: 30 min Cook: 40 min

Ingredients

Lasagne sheets 15
Onions (medium) 4
Carrots (medium) 2
Courgettes (small) 2
Tinned tomatoes (chopped) 1
Garlic 3 cloves
Ginger 1 thumb
Green chillies 2
Chilli powder 1/2 tsp
Salt 2 tsp
Brown sauce 2 tbsp
Tomato puree 1 tbsp
Water 200ml
Plain flour 4 tbsp
Vegetable oil 3 tbsp
Mustard 1 tsp
Salt & pepper 1/2 tsp each
Milk 750ml
Cheddar cheese (mature) 250g
Paprika 1/2 tsp

Method

1
Chop the onions and fry in the oil in a saucepan for 10 minutes on medium heat until nicely browned and soft. In the meantime, cut the carrots into fine dice.
2
Add the finely chopped garlic, ginger and chillis, chilli powder and salt to the pan and fry for 2 minutes. Add the tinned tomatoes, stir and turn down the heat, simmering for 10 minutes.
3
In the meantime, make the cheese sauce: put the flour and oil in a small pan and cook for 2 minutes.
4
Take off the heat and pour in 500ml milk, whisking thoroughly to avoid lumps. Pour in the remaining 250ml milk and whisk.
5
Add the mustard and salt & pepper, then add 150g grated cheese.
6
Preheat the oven to 180C (Gas mark 6). Into the pan with the tomato sauce at Step 2, add the carrots from Step 1 and the brown sauce, and simmer for 5 minutes.
7
Switch off the heat and stir in the tomato puree. Add the water and courgettes and mix. Don’t cook the courgettes.
8
Pour 1 tbsp water into an oven dish, then place one layer of lasagne sheets on the base of the dish, don’t overlap them. I used a 30x25cm oven dish.
9
Ladle in ⅓ of your tomato and vegetable sauce.
10
Pour in ¼ of the cheese sauce to cover and sprinkle with pepper.
11
Cover with a layer of lasagne sheets, then repeat the layers, ending with cheese sauce on the top.
12
Sprinkle with the remaining 100g grated cheese, some black pepper and the paprika.
13
Put on the middle shelf of the oven for 30 minutes, turning round once, then on the top shelf for 10 minutes until the top is nicely golden.

Tips & Note

*At Step 7, don't cook the courgettes, they will have a nice firm texture when the lasagne bakes in the oven
*The lasagne sheets don't need to be precooked, but make sure both sauces have lots of liquid so the pasta cooks through
*The paprika will sprinkle evenly if you use a tea strainer
*Of course, adjust the amount of spice to your taste

Hot & Spicy Vegetarian Lasagne

This is a twist to a traditional lasagne, it's got a good kick of spice.

Recipe By: Green Eyed Girl (https://cookbuzz.com/kitchen/326)

Serves 4

Prep: 30 min

Cook: 40 min

Ingredients

Lasagne sheets 15
Onions (medium) 4
Carrots (medium) 2
Courgettes (small) 2
Tinned tomatoes (chopped) 1
Garlic 3 cloves
Ginger 1 thumb
Green chillies 2
Chilli powder 1/2 tsp
Salt 2 tsp
Brown sauce 2 tbsp
Tomato puree 1 tbsp
Water 200ml
Plain flour 4 tbsp
Vegetable oil 3 tbsp
Mustard 1 tsp
Salt & pepper 1/2 tsp each
Milk 750ml
Cheddar cheese (mature) 250g
Paprika 1/2 tsp

Hot & Spicy Vegetarian Lasagne

Recipe ID :2061 Posted on 25 SEP 2016

Serves 4

Prep 30min
Cook 40min
views 7,393
printed 6

saved 1

This is a twist to a traditional lasagne, it's got a good kick of spice.

Share

Ingredients

Print Ingredients Email Ingredients
15
4
2
2
1
3 cloves
1 thumb
2
1/2 tsp
2 tsp
2 tbsp
1 tbsp
200ml
4 tbsp
3 tbsp
1 tsp
1/2 tsp each
750ml
250g
1/2 tsp

Method

Prep
30min
Cook
40min
1
Chop the onions and fry in the oil in a saucepan for 10 minutes on medium heat until nicely browned and soft. In the meantime, cut the carrots into fine dice.
2
Add the finely chopped garlic, ginger and chillis, chilli powder and salt to the pan and fry for 2 minutes. Add the tinned tomatoes, stir and turn down the heat, simmering for 10 minutes.
3
In the meantime, make the cheese sauce:put the flour and oil in a small pan and cook for 2 minutes.
4
Take off the heat and pour in 500ml milk, whisking thoroughly to avoid lumps. Pour in the remaining 250ml milk and whisk.
5
Add the mustard and salt & pepper, then add 150g grated cheese.
6
Preheat the oven to 180C (Gas mark 6). Into the pan with the tomato sauce at Step 2, add the carrots from Step 1 and the brown sauce, and simmer for 5 minutes.
7
Switch off the heat and stir in the tomato puree. Add the water and courgettes and mix. Don’t cook the courgettes.
8
Pour 1 tbsp water into an oven dish, then place one layer of lasagne sheets on the base of the dish, don’t overlap them. I used a 30x25cm oven dish.
9
Ladle in ⅓ of your tomato and vegetable sauce.
10
Pour in ¼ of the cheese sauce to cover and sprinkle with pepper.
11
Cover with a layer of lasagne sheets, then repeat the layers, ending with cheese sauce on the top.
12
Sprinkle with the remaining 100g grated cheese, some black pepper and the paprika.
13
Put on the middle shelf of the oven for 30 minutes, turning round once, then on the top shelf for 10 minutes until the top is nicely golden.

Tips & Note

*At Step 7, don't cook the courgettes, they will have a nice firm texture when the lasagne bakes in the oven
*The lasagne sheets don't need to be precooked, but make sure both sauces have lots of liquid so the pasta cooks through
*The paprika will sprinkle evenly if you use a tea strainer
*Of course, adjust the amount of spice to your taste

HOME
Green Eyed Girl
I’ve got 8 recipes!

GREEN EYED GIRL
Step into my kitchen!
A cool and refreshing end to a rich meal.
Apple & elderflower juice, Sugar, Lemon juice, Salt, Apple, Grenadine
HOME
A lovely breakfast or brunch option, try it with crispy streaky bacon!
Pepino melon, Icing sugar, Honey
HOME
An ideal colourful salad dish to go with your barbecue. Actually, the croutons are very moreish in themselves!
Baby buttonhole kale bulb, Bread loaf (small), Garlic, Olive oil, Salt & pepper, Spring onion greens
HOME
A great variety of tastes and textures, it's a blue cheese lover's paradise.
Bread loaf (small), Garlic, Olive oil, Salt & pepper, Flour, Vegetable oil, Blue cheese (Danish Blue), Milk
HOME
A super easy lunch the next day after your roast dinner, it's tasty and filling.
Tortilla wraps, Roast chicken slices, Tomato ketchup, Red chilli powder, Cumin powder, Coriander powder, Lemon juice, Onion (small), Your favourite lettuce leaves, Salad cream
HOME
This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
HOME

Similar Recipe

Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
Has a delicious depth of flavour with the sundried tomato paste.
Courgette (large), Sundried tomato paste, Grated Cheddar cheese, Rocket
KitchenCIB
HOME
You can make a very basic pasta aglio, olio e peperoncino, then and add spinach and bacon.
Tagliatelle, Bacon rashers, Spinach, Cherry tomatoes, Pancetta, Dried chilli, Garlic, Onion, Olive oil, Parmigiano reggiano, Parsley (for garnish)
Tobuchan
HOME
Everyone's favourite carbonara, this time with kale.
Kale, Pancetta (or bacon), Onion, Egg yolk, Single cream, Parmigiano reggiano, Black pepper, Pasta (linguine)
KitchenCIB
HOME
Even if you don't have an appetite, this does the trick.
Stellette pasta, Dried shiitake mushroom, Carrot (small), Frozen prawns, Egg, Spring onion, Dashi stock granules, Sake, Salt
Mizue
PRO

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME