Spiced Veggie Lasagna

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

Cart

How it works
Our Products
- Indian Curry Kits
- Asian Curry Kits
- Lentil Daal Kits
- Biryani Kits
- All Products
Recipes
- Chicken
- Seafood
- Beef, Lamb and Pork
- Vegetarian
- Indian
- South East Asian
- Fresh and Light
- Match-Day Bites
- All Recipes
Our Story
- Our Journey
- Food philosophy
Learn
- Spice Insiders
- Reviews
- FAQs
- Contact Us
- Where to Buy

Spiced Veggie Lasagna

SERVES 3

7 MINS PREP

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.

Keep this recipe for later

EMAIL ME A PRINT COPY

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

Preheat the oven to 180°C.
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.
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).
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.
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.
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.
Place in the oven and bake for 25 minutes - or until the cheese is golden.

Tailored to Taste

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

Preheat the oven to 180°C.
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.
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).
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.
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.
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.
Place in the oven and bake for 25 minutes - or until the cheese is golden.

Keep this recipe for later

EMAIL ME A PRINT COPY

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