Vegetable Tortilla Lasagna with Chilli Garlic Sauce
What You Will Need
Ingredients
- 3 pcs. Yellow squash, sliced vertically into thin strips
- 1 pcs. Capsicum, de-seeded, cut into rings
- 1 pcs. Red onion, peeled, cut into rings
- 227 g Sliced mushrooms
- 10 pcs. Flour tortilla, cut into squares
Seasoning
- 1 pinch Salt and pepper
- 2 tbsp. Olive oil
Sauce Mix
- 1/2 tbsp. Chopped parsley
- 2 Whole eggs, beaten
- 454 g Ricotta cheese
- 454 g Shredded mozzarella cheese
- 227 g Parmesan cheese
- 794 g Tomato sauce
- 4 tbsp. Lee Kum Kee Chilli Garlic Sauce
- 2 tbsp. Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
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Preheat oven at 375°F.
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In a small bowl, combine parsley, eggs, ricotta, mozzarella, Parmesan cheese, tomato sauce, Lee Kum Kee Chilli Garlic Sauce and Lee Kum Kee Hoisin Sauce. Set mixture aside.
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Toss vegetables with salt, pepper and olive oil.
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On a heated grill pan or skillet, grill or sear vegetables until cooked.
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In a greased baking dish, assemble lasagna by layering flour tortillas, sauce mixture, vegetables. Continue and finish with sauce mixture on top. Cover with aluminum foil.
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Bake for 45 minutes. Remove foil and bake for another 15 minutes.