Creamy Tikka Lasagne with Bombay Potatoes
Ingredients
- Taste and glory tenderstrips (pan-fried)
- 1 Knorr vegetable stock pot
- 1 OXO meat-free chicken flavor stock cube
- 2 tbsp Sainsbury's tikka powder
- 100ml water
- 1/2 tube tomato puree
- 1 tbsp honey
- 1 tsp garam masala
- Garlic powder, onion salt, ground ginger, chili powder, and smoked paprika (to taste)
- 2 tbsp soured cream (or thick yogurt)
- 250 ml boiling water
- 6 Laughing Cow extra light cheese triangles
- 1 tbsp cornflour (mixed with a little cold water)
- Garlic powder, onion salt (to taste)
- 3 Rizopia rice lasagne sheets (pre-cooked in boiling water)
- Grated mozzarella and smoked cheddar (for topping)
- Potatoes, diced
- Rapeseed oil
- Curry powder
- Garlic and herb potato seasoning
Preparation
Pan-fry the taste and glory tenderstrips until cooked. Set aside.
In a saucepan, combine Knorr vegetable stock pot, OXO meat-free chicken flavor stock cube, Sainsbury's tikka powder, water, tomato puree, honey, garam masala, and various spices. Remove from heat and stir in soured cream. Set aside.
In a separate saucepan, melt Laughing Cow cheese triangles in boiling water. Whisk until smooth. Stir in cornflour mixture, garlic powder, and onion salt. Set aside.
Pre-cook Rizopia rice lasagne sheets in boiling water.
Assemble the lasagne in a 1lb loaf tin, layering the pan-fried tenderstrips and the pre-cooked lasagne sheets. Finish with a layer of the cheese sauce.
Bake the lasagne at 190°C for 10 minutes.
Top the lasagne with a mixture of grated mozzarella and smoked cheddar.
Increase the oven temperature to 220°C and bake for an additional 8 to 10 minutes until golden and bubbly.
Dice potatoes, spray with rapeseed oil, and sprinkle with curry powder and garlic and herb potato seasoning. Actifry for 25 minutes in 10-minute cycles.
Serve the tikka lasagne with the Bombay potatoes on the side.
