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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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