One Pot Spicy Gochujang Lasagne
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.
Servings: 4 people
Calories: 405kcal
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!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
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.
Nutrition
Calories: 405kcal | Carbohydrates: 71g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 1599mg | Potassium: 670mg | Fiber: 7g | Sugar: 21g | Vitamin A: 1063IU | Vitamin C: 28mg | Calcium: 217mg | Iron: 3mg