Vegetable Tortilla Lasagna with Chili Garlic Sauce
What You Will Need
Ingredients
- 3 pcs. yellow squash, sliced vertically into thin strips
- 1 pcs. red bell pepper, de-seeded, cut into rings
- 1 pcs. red onion, peeled, cut into rings
- 230 g sliced mushrooms
- 10 pcs. flour tortilla, cut into squares
Seasoning
- 1 pinch salt and pepper
- 2 Tbsp. olive oil
Sauce Mix
- 1/2 Tbsp. chopped parsley
- 2 whole eggs, beaten
- 450 g ricotta cheese
- 450 g shredded mozzarella cheese
- 230 g Parmesan cheese
- 790 g tomato sauce
- 4 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 2 Tbsp. Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
Preheat oven at 190°C.
In a small bowl, combine parsley, eggs, ricotta, mozzarella, Parmesan cheese, tomato sauce, Lee Kum Kee Chili Garlic Sauce and Hoisin Sauce. Set mixture aside.
Toss vegetables with salt, pepper and olive oil.
On a heated grill pan or skillet, grill or sear vegetables until cooked.
In a greased baking dish, assemble lasagna by layering flour tortillas, sauce mixture, vegetables. Continue and finish with sauce mixture on top. Cover with aluminum foil.
Bake for 45 minutes. Remove foil and bake for another 15 minutes.
