Creamy Tikka Lasagne
Ingredients
- 3 x Rizopia pasta, cooked in boiling water
- Bag of Taste & Glory Tikka strips (or roast tenderstrips)
- 1 tbsp Knorr vegetable stock pot tikka powder
- 1/2 tbsp Sweetener or sugar
- 1/2 tube Tomato puree
- 2 x Laughing Cow extra light cheese triangles
- 200ml Water
- 250ml Boiling water
- 6 x Laughing Cow extra light cheese triangles
- 1 tsp Garlic powder
- 1 tsp Onion salt
- 1 tsp Colman's mustard
- 1 tbsp Cornflour
- Mixed cold water (for cornflour mixture)
- 40g Sainsbury's grated mozzarella
Preparation
Cook the Rizopia pasta in boiling water and set aside.
Pan-fry the Taste & Glory Tikka strips (or roast tenderstrips) until cooked.
In a pan, mix Knorr vegetable stock pot tikka powder, sweetener or sugar, tomato puree, 2 Laughing Cow extra light cheese triangles, and 200ml of water. Heat and stir until well combined and creamy.
In a separate bowl, dissolve cornflour in a little cold water to make a fluid mixture.
In a saucepan, combine 250ml boiling water, 6 Laughing Cow extra light cheese triangles, garlic powder, onion salt, and Colman's mustard. Heat and stir until the cheese melts. Add the cornflour mixture to thicken the sauce. Keep stirring until the sauce is smooth.
Layer the cooked pasta, Tikka strips, and the creamy sauce in a baking dish, finishing with a layer of the cheese sauce on top.
Bake in the oven at 10 minutes, allowing the sauce to form a skin while remaining fluid underneath.
Remove from the oven and top with 40g Sainsbury's grated mozzarella.
Bake for an additional 10 minutes or until the cheese is golden and melted.
Serve with a side salad.
