Heat the vegetable oil in a pan over medium heat. Sauté the onion until soft (about 3 minutes), then add garlic and ginger, cooking for another minute. Stir in the gochujang, soy sauce, brown sugar, and rice vinegar, mixing well. Pour in the vegetable stock and bring to a simmer, allowing the flavours to meld for 5 minutes. Finish with sesame oil, then set aside.
| 200g gochujang 120ml soy sauce 60g brown sugar 60ml rice vinegar 250ml vegetable stock 2 tbsp vegetable oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 tbsp fresh ginger, minced 2 tbsp sesame oil |
In a large pan, heat the vegetable oil over medium heat. Add the chopped carrots, red bell pepper, courgette, and yellow onion. Season with a pinch of salt and cook, stirring occasionally, until softened (about 8-12 minutes). Stir in the minced garlic and ginger, cooking for another minute. Add the gochujang, soy sauce, and sesame oil, stirring to coat the vegetables evenly. Finally, fold in the spinach and cook until wilted. Remove from heat and set aside.
| 2 tbsp vegetable oil 3 large carrots, finely chopped 1 red bell pepper, finely chopped 1 medium courgette, finely chopped 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1 tbsp fresh ginger, minced 1 tbsp gochujang 1 tbsp soy sauce 1 tsp toasted sesame oil 150g fresh spinach Salt & black pepper to taste |
In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk, whisking continuously to prevent lumps. Once smooth and thickened, stir in the miso paste, soy sauce, and seasoning. Finally, fold in the drained sweetcorn and remove from heat.
| 50g unsalted butter 50g plain flour 500ml whole milk 2 tbsp white miso paste 1 tsp soy sauce 1 x 325g tin sweetcorn, drained Salt & black pepper to taste |
Preheat the oven to 220°C (fan 200°C) / 425°F / Gas Mark 7. In a 23cm x 23cm baking dish, spread a thin layer of Korean BBQ sauce on the bottom. Place three lasagne sheets over the sauce, slightly overlapping if necessary.
Spread one-third of the sautéed vegetables over the pasta, followed by one-third of the miso béchamel sauce. Dollop one-third of the cottage cheese over the sauce and sprinkle with mozzarella. Repeat the layers two more times, finishing with mozzarella and a sprinkle of Parmesan on top.
| 9 no-boil lasagne sheets Sautéed vegetables (from Stage 2) Korean BBQ sauce (from Stage 1) Miso béchamel sauce (from Stage 3) 200g mozzarella cheese, grated |
Cover the baking dish with foil, tenting it slightly to prevent sticking. Bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbling.
| 50g Parmesan cheese, grated |
Let the lasagne rest for 15 minutes before slicing. Garnish with sesame seeds and spring onions. Serve with a kimchi salad on the side for a refreshing contrast to the rich, smoky flavours.
| Sesame seeds and spring onions |
Lasagne always tastes better the next day so make plenty for leftover OR make it a day ahead!
Let the lasagne rest for at least 15 minutes after baking. This helps the layers firm up, making it easier to slice and preventing a sloppy mess on your plate.
Your cart is currently empty.
