If you're looking for a hot, sweet, and comforting dinner, you're in the right place. This is my One Pot Spicy Gochujang Lasagne. As it says in the title, it's all made in one pan meaning it requires minimal effort but trust me with when I say the flavours are out of this world delicious!
The star of the show here is the sauce. We're using gochujang (Korean fermented red pepper paste), gochugaru flakes (Korean red pepper flakes), ketchup, honey, and soy sauce to create the addictive sauce. But what completes this dish is the texture of the cabbage, aubergine, and leeks intertwined with the broken pieces of lasagne sheets. It is SO good, I really can't wait for you to give it a go!
If you've bought a tub of gochujang and are looking for ways to use it, check out my gochujang eggplant recipe, spicy gnocchi lasagne recipe, fire cabbage recipe, or a whole list of the 10 best gochujang chicken recipes!
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Why You'll Love This Recipe
One Pan: unlike a classic lasagne where you've got to make the ragu and the béchamel sauce in separate pans, this recipe requires just one vessel. When I hear "one pan" I automatically think; easy, minimal washing up, and flavour.
Spicy: this dish is a flavour bomb. It's inspired by the Korean street food dish tteokbokki. Traditionally made with rice cakes, it's a spicy, sweet, and super delicious dish. We've taken inspiration from it and are swapping out the rice cakes for lasagne sheets. The texture differs hugely, but it creates a whole new recipe that I am totally obsessed with.
Meal Prep: Because this is all made in one pan, it's easy to batch prep and then store in Tupperware containers to eat throughout the week.
Ingredients and Substitutions
Garlic: we're using fresh garlic cloves for this recipe. You can totally use garlic granules if that's all you've got. I'd use ½ teaspoon and add it into the sauce.
Leek: leeks can be a classic ingredient in tteokbokki. You can sub it out with red onion or white onion if you'd like!
Cabbage: white cabbage is going to add the chunky base of our gochujang lasagne. If you don't have white cabbage, you could use napa cabbage.
Aubergine/eggplant: I love the soft and silky texture this provides when softened and fried down. If you don't have eggplant, you could use courgette/zucchini, red bell pepper, or kale.
Gochujang: this is one of my favourite condiments. It's a Korean fermented red pepper paste. It's smokey, sweet, and spicy all at the same time and is thick and viscous.
Gochugaru: these are korean red pepper flakes and once again, they're smoky and slightly spicy.
Ketchup: this adds a lovely sweet tang and acidity to the sauce. Feel free to omit it if you don't have ketchup.
Honey: for sweetness, we're using regular honey. You could also use sugar or agave.
Soy sauce: we've got to add a little bit of saltiness and soy sauce is the perfect ingredient. Light soy sauce is what I use.
Lasagne sheets: this is our rice cake replacement, you can obviously use any other pasta shape if you fancy!
Mozzarella: to create that cheese pull, mozzarella is the best cheese to use!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place a large deep-base pan on medium heat and add in 1 tablespoon vegetable oil. Once hot, add in the minced garlic, sliced leeks, sliced cabbage, and sliced aubergine (season with salt). Fry for 10-15 minutes until the vegetables have softened.
Step 2: Meanwhile, in a medium-sized bowl, add in the gochujang, gochugaru flakes, ketchup, honey, and soy sauce. Give everything a good mix.
Step 3: Once the vegetables have softened, add in the gochujang sauce and fry and combine for a further 2 minutes.
Step 4: Pour in the vegetable stock, then break up and add in the lasagne sheets. Try and keep them separate to avoid them clumping and sticking together. Add on the lid of your pan and leave to simmer for 5 minutes. Remove the lid and stir, continue cooking until the lasagne is cooked to your liking.
Step 5: Sprinkle the mozzarella cheese over the one pot dish and then stir to combine.
Step 6: When the cheese has melted, garnish with spring onions and sesame seeds. Divide between your bowls and enjoy!
What To Do with Leftovers
Storage: Once cooled, place into airtight containers and into the fridge for up to 3 days.
Freezing: Once cooled, place into airtight containers (don't forget to label with date and contents) and place in the freezer for up to 3 months. Leave to thaw or defrost in the fridge overnight before reheating.
Reheating: Leave the lid ajar and heat in the microwave until piping hot.
FAQs
For sure, you could use fusilli, gnocchi, or penne.
Nearly! Swap out the honey for agave, and the mozzarella for a plant-based alternative.
No, but it's easy to make gluten-free! Ensure the soy sauce is gluten-free and make sure to use gluten-free pasta.
More Recipes You Might Enjoy!
If you tried this One Pot Spicy Gochujang Lasagne recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
One Pot Spicy Gochujang Lasagne
Ingredients
- 4 garlic cloves minced
- 1 leek washed and finely sliced
- 200 g white cabbage finely sliced
- 1 aubergine sliced into thin wedges
- 4 tablespoon gochujang
- 2 tablespoon gochugaru flakes
- 2 tablespoon ketchup
- 2 tablespoon honey
- 3 tablespoon soy sauce
- 600 ml veggie stock add more if the mixture is sticking to the base of the pan
- 100 g mozzarella cheese grated
- 200 g lasagne sheets more or less depending on how much you can fit in the pan.
- 2 spring onions finely sliced
- 1 tablespoon sesame seeds
Instructions
- Place a large deep-base pan on medium heat and add in 1 tablespoon vegetable oil. Once hot, add in the minced garlic, sliced leeks, sliced cabbage, and sliced aubergine (season with salt). Fry for 10-15 minutes until the vegetables have softened.
- Meanwhile, in a medium-sized bowl, add in the gochujang, gochugaru flakes, ketchup, honey, and soy sauce. Give everything a good mix.
- Once the vegetables have softened, add in the gochujang sauce and fry and combine for a further 2 minutes.
- Pour in the vegetable stock, then break up and add in the lasagne sheets. Try and keep them separate to avoid them clumping and sticking together. Add on the lid of your pan and leave to simmer for 5 minutes. Remove the lid and stir, continue cooking until the lasagne is cooked to your liking (feel free to add more vegetable stock if the lasagne is sticking to the base of the pan).
- Sprinkle the mozzarella cheese over the one pot dish and then stir to combine.
- When the cheese has melted, garnish with spring onions and sesame seeds. Divide between your bowls and enjoy!
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