Creamy Garlic Kiev Lasagne
Ingredients
- 2 x @rizopia rice lasagne sheets
- @tasteandglory_uk roast readybites
- 300ml boiling water
- 6 x @thelaughingcow_uk extra light cheese triangles
- 1 tbsp Cornflour (mixed with a little cold water)
- 2 tsp garlic powder
- 1/2 tsp onion salt
- 1 tbsp chopped chives
- Pinch of white pepper
- @heinz_uk no added sugar tomato ketchup
- 40g @sainsburys grated mozzarella
- 10g mixed breadcrumbs (sainsbury golden and paxo southern fried)
Preparation
Par boil the rice lasagne sheets until they are fat and swollen.
In a saucepan, combine boiling water, extra light cheese triangles, and stir until melted and bubbling.
Mix the cornflour with a little cold water and add it to the cheese mixture.
Add garlic powder, onion salt, chopped chives, and a pinch of white pepper to the saucepan. Stir well.
Set aside some of the cheese sauce for the top layer and mix the roast readybites from @tasteandglory_uk into the remaining sauce.
Preheat the oven to the recommended temperature.
In a small loaf tin, start layering with a thin layer of @heinz_uk no added sugar tomato ketchup.
Place a lasagne sheet on top of the ketchup and layer with the creamy garlic sauce.
Repeat the layers until you run out of ingredients, finishing with a layer of the reserved cheese sauce on top.
Bake the lasagne in the preheated oven for 12 minutes.
After 12 minutes, take it out of the oven and sprinkle 40g of @sainsburys grated mozzarella and 10g of mixed breadcrumbs on top.
Place the lasagne back into the oven for an additional 6 to 8 minutes or until the cheese is melted and breadcrumbs are golden.
Serve the creamy garlic Kiev lasagne with garlic bread and a radish and red onion salad.