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 335
printed 4

saved 0

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

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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

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