Spicy Vegetarian Chilli Lasagne
Ingredients
- Naked Glory roast tenderstrips
- Tomato puree
- Chilli puree
- Tesco rich and smokey stockpot
- Water
- Schwartz garlic Italian seasoning
- Schwartz smoked paprika
- 6 Laughing Cow extra light cheese triangles
- Water
- Schwartz onion salt
- Schwartz garlic powder
- Colmans mustard powder
- 1 tablespoon cornflour
- Dried lasagne sheets
- 40g Sainsburys mozzarella
Preparation
Fry the Naked Glory roast tenderstrips until cooked, then shred using two forks.
In the same pan, add tomato puree, chilli puree, Tesco rich and smokey stockpot, water, Schwartz garlic Italian seasoning, and smoked paprika to make the sauce.
Add the shredded tenderstrips back into the sauce and mix well.
Prepare the cheese sauce by mixing 6 Laughing Cow extra light cheese triangles, water, Schwartz onion salt, Schwartz garlic powder, Colmans mustard powder, and 1 tablespoon cornflour.
Partially cook the dried lasagne sheets in a frying pan with a little water.
Layer the sauce, lasagne sheets, and cheese sauce in a loaf tin.
Bake in the oven at 180°C for 20 minutes.
Top with 40g of Sainsburys mozzarella and bake for another 9 minutes.
