Heat 2 tbsp vegetable oil in a pan over a medium heat. Sauté 1 finely chopped onion for about 3 minutes until soft, then add 3 minced garlic cloves and 1 tbsp minced fresh ginger and cook for another minute.
Stir in 200g gochujang, 120ml soy sauce, 60g brown sugar and 60ml rice vinegar. Pour in 250ml vegetable stock and simmer for 5 minutes. Finish with 2 tbsp sesame oil and set aside.
Heat 2 tbsp vegetable oil in a large pan over a medium heat. Add 3 large carrots, 1 red pepper, 1 courgette and 1 yellow onion, all finely chopped. Season with a pinch of salt and cook for 8–12 minutes until softened.
Stir in 2 minced garlic cloves and 1 tbsp minced fresh ginger for a minute, then add 1 tbsp gochujang, 1 tbsp soy sauce and 1 tsp toasted sesame oil. Fold in 150g fresh spinach until wilted, then set aside.
Melt 50g unsalted butter in a saucepan over a medium heat. Whisk in 50g plain flour and cook for 1–2 minutes until lightly golden. Gradually whisk in 500ml whole milk until smooth and thick.
Stir in 2 tbsp white miso paste, 1 tsp soy sauce and seasoning, then fold in 1 x 325g tin sweetcorn, drained.
Preheat the oven to 220°C (200°C fan) / gas 7. Spread a thin layer of Korean sauce over the bottom of a 23cm x 23cm baking dish and top with 3 of the 9 no-boil lasagne sheets.
Add a third of the veg, a third of the béchamel, a third of the cottage cheese and a sprinkle of 200g grated mozzarella. Repeat twice more, finishing with mozzarella and 50g grated Parmesan.
Cover with foil, tented slightly so it doesn't stick. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until golden and bubbling.
Rest for 15 minutes before slicing. Garnish with sesame seeds and sliced spring onions, and serve with a kimchi salad for a fresh contrast to the rich, smoky flavours.
Love a twist on lasagne? Try my Mexican lasagne, or go Japanese with my chicken katsu curry.
BIFF, BOSH, NOSH!
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