Facebook Spiced Veggie Lasagna Recipe | The Spice Tailor

Spiced Veggie Lasagna

When it’s this easy, making a lasagna for two is completely worth it. If you are a bigger family, you can simply double the recipe. If you want some meat in it, you can add some small chucks of chicken and take out some of the veg. This dish is so easy and delicious it might just become your new favourite veggie lasagna!
  • 3serves
  • 7mins prep
  • 50mins cook
When it’s this easy, making a lasagna for two is completely worth it. If you are a bigger family, you can simply double the recipe. If you want some meat in it, you can add some small chucks of chicken and take out some of the veg. This dish is so easy and delicious it might just become your new favourite veggie lasagna!
Made with
Original Tikka Masala

Original Tikka Masala

4.8 (79)

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Ingredients

  • 1 packet of The Spice Tailor Original Tikka Masala
  • 1 tbs. vegetable oil
  • 1 large zucchini, cut into quarter moon slices of 1 cm
  • ½ large eggplant, cut into  1” cubes
  • 1 small red bell pepper, cut into 1” cubes
  • Handful of green beans, cut into 1 cm slices
  • 3 tbsp. tomato puree
  • 50 ml water
  • 40g grated cheddar - or even goats cheese
  • 6 lasagna sheets
 
Béchamel
  • 30g butter
  • 30g flour
  • 400ml milk
  • Salt and pepper to taste

Method

  1. Preheat the oven to 180°C.
  2. Heat the oil in a medium sized pan and add both the red bell pepper and eggplant, along with a good pinch of salt. Give the pan a stir and cook for 5 minutes. Add the remaining veg and cook, covered, over a medium heat for another 5 minutes, stirring every now and then. 
  3. Add in both sauce pouches from the kit, the tomato puree and 50 ml water. Add the chilli and herbs from the pouch if you like (but not any hard spices, save these for another cook). 
  4. Bring to a simmer and cook for another 5 minutes or until the veggies are just soft. Add another splash of water if it is too thick.
  5. To make the béchamel, heat the butter in a small pan, add the flour and stir constantly for 1 minute. Add the milk, a god splash at a time, stirring until it has been completely absorbed. Once you have added all the milk, bring to a simmer and cook for 1 minute. Take off the heat and season with salt and black pepper to taste. 
  6. Build your lasagna in a small baking dish. Start with around 1/3 of the veggie mix and sauce. Spoon over some (around ¼) of the béchamel. Cover with the lasagna sheets and repeat another 1-2 times (depending on the size of your dish). Finish by covering the top sheets with béchamel and, finally, your cheese.
  7. Place in the oven and bake for 25 minutes - or until the cheese is golden.

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