Spicy Gochujang Lasagna

Beef

Fusion

Korean

Mains

Pasta

Pork

We’re putting a twist on the typical bolognese lasagna by incorporating Korean spices!

With San Remo’s Instant Lasagna sheets, there’s no need to pre-boil them sheet by sheet, just cover the sheets with enough sauce and bake directly.

Ingredients

Adjust Servings

US / Metric

0.00

San Remo Lasagna

0.00

San Remo Lasagna

0.00

Mozzarella cheese

0.00

Mozzarella cheese

Gochujang Bolognese

0.00

tbsp

Olive oil

0.00

tbsp

Olive oil

0.00

Minced pork

0.00

Minced pork

0.00

Minced beef

0.00

Minced beef

0.00

cloves

Garlic, minced

0.00

cloves

Garlic, minced

0.00

Onion, diced

0.00

Onion, diced

0.00

Carrot, diced

0.00

Carrot, diced

0.00

Kimchi

0.00

Kimchi

0.00

tbsp

Gochujang

0.00

tbsp

Gochujang

0.00

tbsp

Gochugaru

0.00

tbsp

Gochugaru

0.00

tbsp

Soju

0.00

tbsp

Soju

0.00

San Remo Pasta Sauce - Tomato, Onion & Garlic

0.00

San Remo Pasta Sauce - Tomato, Onion & Garlic

0.00

Water

0.00

Water

Salt and pepper, to taste

Bechamel

0.00

Butter

0.00

Butter

0.00

Flour

0.00

Flour

0.00

litre

Cold milk

0.00

litre

Cold milk

Salt and white pepper, to taste

Steps

1

In a pot/deep pan over medium heat, add in olive oil. Add in minced beef and pork, saute until mince is lightly charred.

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2

Add in minced garlic, diced onions, carrots and kimchi. Saute until caramelised.

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3

Add in kimchi, gochujang and mix evenly. Deglaze with soju.

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4

Add in San Remo Pasta Sauce (Tomato, Onion & Garlic) and water.

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5

Mix well, bring to a boil and season with salt and pepper.

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6

Cook for about 10-15 minutes until the sauce is thick and slightly dryer.

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7

To prepare bechamel, in a pan, add in butter and melt, cook on low until the moisture has evaporated. Add in flour and whisk, cook until the raw flour smell is gone.

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8

Add in cold milk and whisk. Bring to a simmer and cook until the sauce is thick and shiny. Season with salt and white pepper.

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9

When bolognese, bechamel, and lasagna sheets are ready, it's time to layer.

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10

In a baking dish, add a layer of bolognese, then cover with pasta sheets. Followed by bolognese again, bechamel, cheese and pasta sheets. Repeat process until pasta sheets are used up, finishing with cheese on top.

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11

Cover lasagna with aluminium foil and bake in a 180°C oven for about 30 minutes. Remove foil and bake for another 15 minutes until cheesy is browned and crispy.

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