One Pot Spicy Gochujang Lasagne Recipe

Introduction

This One Pot Spicy Gochujang Lasagne offers a bold twist on a classic comfort dish by infusing vibrant Korean flavors. It’s a hearty, flavorful meal that’s perfect for a weeknight dinner, all made in a single pan for easy cleanup.

Ingredients

• 4 garlic cloves (minced)
• 1 leek (washed and finely sliced)
• 200 g white cabbage (finely sliced)
• 1 aubergine (sliced into thin wedges)
• 4 tbsp gochujang
• 2 tbsp gochugaru flakes
• 2 tbsp ketchup
• 2 tbsp honey
• 3 tbsp 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 tbsp sesame seeds
• 1 tbsp vegetable oil
• Salt (to season)

Instructions

1. Step 1: Place a large deep-base pan on medium heat and add 1 tablespoon of vegetable oil. Once hot, add the minced garlic, sliced leek, cabbage, and aubergine. Season with salt and fry for 10 to 15 minutes until the vegetables have softened.
2. Step 2: Meanwhile, mix the gochujang, gochugaru flakes, ketchup, honey, and soy sauce together in a medium bowl until well combined.
3. Step 3: Add the gochujang sauce to the softened vegetables and stir-fry for another 2 minutes to combine the flavors.
4. Step 4: Pour in the vegetable stock, then break up and add the lasagne sheets, trying to keep them separate to avoid clumping. Cover the pan with a lid and let it simmer for 5 minutes. Remove the lid, stir gently, and continue cooking until the lasagne is tender. Add more vegetable stock if needed to prevent sticking.
5. Step 5: Sprinkle the grated mozzarella cheese over the dish and stir to combine. Cook until the cheese has melted.
6. Step 6: Garnish with finely sliced spring onions and sesame seeds. Divide the lasagne between bowls and serve hot.

Tips & Variations

• If you prefer a milder spice, reduce the amount of gochujang and gochugaru flakes to suit your taste.
• For extra richness, add a splash of coconut milk or cream along with the vegetable stock.
• Swap mozzarella for vegan cheese if you want a dairy-free option.
• Add other vegetables like spinach or mushrooms to increase the variety and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water or vegetable stock to loosen the sauce if it’s too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pasta sheets instead of dried lasagne sheets?

Yes, fresh lasagne sheets can be used, but they may cook faster, so reduce simmering time accordingly to avoid overcooking.

What can I substitute for gochujang if I can’t find it?

You can substitute gochujang with a mix of red chili paste and miso paste, or use a spicy chili garlic sauce, though the flavor profile will be slightly different.

One Pot Spicy Gochujang Lasagne Recipe

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★★★★★

4.8 from 150 reviews

• Author: Thomas
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

One Pot Spicy Gochujang Lasagne is a flavorful fusion dish combining the rich, spicy heat of Korean gochujang with the comforting textures of traditional Italian lasagne. This easy, stovetop recipe layers tender vegetables, spicy sauce, and melty mozzarella all cooked together in one pan, making it a perfect quick yet satisfying meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 garlic cloves (minced)
• 1 leek (washed and finely sliced)
• 200 g white cabbage (finely sliced)
• 1 aubergine (sliced into thin wedges)
• 2 spring onions (finely sliced)

Sauce

• 4 tbsp gochujang
• 2 tbsp gochugaru flakes
• 2 tbsp ketchup
• 2 tbsp honey
• 3 tbsp soy sauce

Others

• 600 ml vegetable stock (more as needed)
• 200 g lasagne sheets (adjust based on pan size)
• 100 g mozzarella cheese (grated)
• 1 tbsp sesame seeds
• 1 tbsp vegetable oil
• Salt (to season vegetables)

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Instructions

1. Prepare the vegetables: Place a large deep-based pan on medium heat and add 1 tbsp vegetable oil. When hot, add the minced garlic, sliced leek, finely sliced white cabbage, and aubergine wedges. Season with a pinch of salt and fry the vegetables for 10-15 minutes until they are softened and tender.
2. Make the spicy gochujang sauce: While the vegetables cook, combine 4 tbsp gochujang, 2 tbsp gochugaru flakes, 2 tbsp ketchup, 2 tbsp honey, and 3 tbsp soy sauce in a medium bowl and mix well until smooth.
3. Combine sauce with vegetables: Once the vegetables have softened, pour the prepared gochujang sauce into the pan and stir to thoroughly combine. Fry together for another 2 minutes to develop the flavors.
4. Add stock and lasagne sheets: Pour in the 600 ml vegetable stock, then break up and add the lasagne sheets directly into the pan. Make sure to separate the sheets as much as possible to prevent them from sticking together. Cover the pan with a lid and let it simmer for 5 minutes.
5. Cook lasagne until tender: Remove the lid, stir gently, and continue cooking until the lasagne sheets are fully cooked and tender. Add more vegetable stock if the mixture starts to stick to the bottom of the pan, stirring occasionally to avoid burning.
6. Add mozzarella cheese: Sprinkle the grated mozzarella cheese evenly over the top of the lasagne mixture and stir to combine until the cheese melts and is incorporated throughout the dish.
7. Garnish and serve: Once the cheese has fully melted, remove from heat. Garnish with finely sliced spring onions and 1 tbsp sesame seeds. Divide into bowls and enjoy warm.

Notes

• You can adjust the spice level by varying the amount of gochugaru flakes or gochujang based on your preference.
• Ensure to stir regularly during simmering to prevent the lasagne sheets from sticking to the pan bottom.
• If you prefer a creamier texture, add more mozzarella or a splash of plant-based milk.
• Use gluten-free lasagne sheets to make this dish gluten-free.
• Feel free to add additional vegetables like mushrooms or bell peppers for extra flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Korean-Italian)

Keywords: Gochujang lasagne, spicy lasagne, one pot lasagne, Korean fusion recipe, vegetarian lasagne, stovetop lasagne