This store requires javascript to be enabled for some features to work correctly.

Spiced Veggie Lasagna

Spiced Veggie Lasagna

Made With Our Original Tikka Masala
2 SERVES
SERVES 3
prep
7 MINS PREP
20 MINS COOK
COOKS IN 50 MINS
This is one of those easy family dinner ideas you’ll keep coming back to. With the delicious, mild flavours of the tikka masala, it’s a real crowd-pleaser.
Tailored to Taste
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!
Ingredients
  • 1 pack 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 parmesan, cheddar - or even goats cheese
  • 6 lasagne sheets

Béchamel

  • 30g butter
  • 30g flour
  • 400ml milk
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 lasagne 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 lasagne 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.
Tailored to Taste
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!
  • 1 pack 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 parmesan, cheddar - or even goats cheese
  • 6 lasagne sheets

Béchamel

  • 30g butter
  • 30g flour
  • 400ml milk
  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 lasagne 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 lasagne 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.
MADE WITH OUR DELICIOUS
Original Tikka Masala
Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.
We recommend
Chicken Tikka Baguettes
Chicken Tikka Masala with Crispy Ginger and Herby Yoghurt
Chicken, Pepper and Onion Masala
Creamy Spicy Prawn Karahi
Elegant Paneer Terrine in a Tikka Masala Sauce
Grilled Halloumi and Eggplant Wraps with Herbed Yogurt
Grilled Tandoori Chicken with Wholegrain Salad and Mint Yogurt
Leftover Turkey Tikka Masala Pizza
Lightly Spiced Sausage, Chorizo and Bean Casserole
Mediterranean Vegetable Tart
Mixed Seafood Masala Curry
Paneer Tikka Masala
Paneer, Pea and Mushroom Masala
PLT Sandwich
Spaghetti Bolognese
Tikka Seared Tuna Steaks with Sour Cream and Soft Herbs
Tikka Tomato Rice 3 x Ways
Ultimate Chicken Tikka Masala Pizza
Ultimate Turkey Tikka Masala Pizza
Vegetable and Chicken Enchiladas
Vegetable and Ricotta Enchiladas
Reviews
HELP ME

[[recommendation]]