One Pot Spicy Gochujang Lasagne Recipe

Introduction

This One Pot Spicy Gochujang Lasagne is a delicious fusion of Korean flavors and classic Italian comfort food. Packed with tender vegetables, a spicy gochujang sauce, and creamy melted mozzarella, it’s easy to prepare and perfect for a hearty weeknight meal.

Ingredients

• 4 garlic cloves, minced
• 1 leek, washed and finely sliced
• 200 g white cabbage, finely sliced
• 1 aubergine, sliced into thin wedges
• 4 tbsp gochujang
• 2 tbsp gochugaru flakes
• 2 tbsp ketchup
• 2 tbsp honey
• 3 tbsp soy sauce
• 600 ml vegetable stock (add more if mixture sticks)
• 100 g mozzarella cheese, grated
• 200 g lasagne sheets (adjust to fit your pan)
• 2 spring onions, finely sliced
• 1 tbsp sesame seeds

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a large deep-based pan over medium heat. Add the minced garlic, sliced leek, cabbage, and aubergine, seasoning with salt. Fry for 10–15 minutes until the vegetables soften.
2. Step 2: In a medium bowl, mix together the gochujang, gochugaru flakes, ketchup, honey, and soy sauce until well combined.
3. Step 3: Add the gochujang sauce to the softened vegetables in the pan and cook for another 2 minutes, stirring to combine flavors.
4. Step 4: Pour in the vegetable stock and add the lasagne sheets, breaking them up gently. Keep the sheets separate to prevent sticking. Cover the pan with a lid and simmer for 5 minutes, then remove the lid and stir. Continue cooking until the lasagne is tender, adding more stock if needed to prevent sticking.
5. Step 5: Sprinkle the grated mozzarella over the dish and stir through until melted and evenly combined.
6. Step 6: Garnish with finely sliced spring onions and sesame seeds. Serve hot and enjoy your spicy one pot lasagne!

Tips & Variations

• For extra depth, add mushrooms or bell peppers along with the other vegetables.
• Adjust the heat by reducing or increasing gochugaru flakes according to your taste.
• Use gluten-free lasagne sheets to make this dish gluten-free.
• To make it vegan, substitute mozzarella with a plant-based cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of vegetable stock or water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagne sheets for this recipe?

Yes, fresh lasagne sheets work well and will cook faster than dried sheets. Just adjust the simmering time accordingly to avoid overcooking.

Is gochujang very spicy?

Gochujang has a balanced heat level with a hint of sweetness and umami. It’s mildly spicy, but you can adjust the amount in the recipe to suit your spice preference.

One Pot Spicy Gochujang Lasagne Recipe

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★★★★★

4.9 from 258 reviews

This flavorful One Pot Spicy Gochujang Lasagne combines Korean-inspired spicy gochujang and gochugaru flavors with the comforting, layered texture of traditional lasagne. Cooked all in one deep-based pan with vegetables, spicy sauce, and melted mozzarella, it’s a unique fusion dish that’s both hearty and easy to prepare.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Korean-Italian)
• Diet: Vegetarian

Ingredients

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Vegetables

• 4 garlic cloves (minced)
• 1 leek (washed and finely sliced)
• 200 g white cabbage (finely sliced)
• 1 aubergine (sliced into thin wedges)
• 2 spring onions (finely sliced)

Sauce

• 4 tbsp gochujang
• 2 tbsp gochugaru flakes
• 2 tbsp ketchup
• 2 tbsp honey
• 3 tbsp soy sauce

Other

• 1 tbsp vegetable oil
• 600 ml vegetable stock (add more if needed)
• 200 g lasagne sheets
• 100 g mozzarella cheese (grated)
• 1 tbsp sesame seeds
• Salt, to taste

Instructions

1. Sauté Vegetables: Place a large deep-based pan on medium heat and add 1 tbsp vegetable oil. Once hot, add minced garlic, sliced leeks, cabbage, and aubergine. Season with salt and fry for 10-15 minutes until the vegetables soften.
2. Prepare Sauce: In a medium bowl, mix together gochujang, gochugaru flakes, ketchup, honey, and soy sauce until well combined.
3. Add Sauce to Vegetables: Stir in the prepared gochujang sauce into the softened vegetables and cook for a further 2 minutes to blend flavors.
4. Add Stock and Lasagne Sheets: Pour in the vegetable stock and break the lasagne sheets into the pan, keeping them apart to prevent sticking. Cover with a lid and let it simmer for 5 minutes. Remove the lid, stir, and continue cooking until the lasagne is tender, adding more stock if necessary to prevent sticking.
5. Melt Cheese: Sprinkle grated mozzarella over the dish and stir gently until the cheese melts and combines with the pasta and vegetables.
6. Garnish and Serve: Garnish with finely sliced spring onions and sesame seeds. Divide into bowls and enjoy your spicy gochujang lasagne!

Notes

• You can adjust the spiciness by varying the amount of gochujang and gochugaru flakes.
• Use gluten-free lasagne sheets to make a gluten-free version.
• If you prefer a creamier texture, add a splash of plant-based milk or cream before adding the cheese.
• Ensure the pan you use has a deep base and a tight-fitting lid to cook the lasagne evenly.
• Watch the simmering closely to prevent the lasagne from sticking and burn; add extra vegetable stock as needed.

Keywords: one pot, spicy, gochujang, lasagne, Korean fusion, easy dinner, vegetarian, stovetop recipe