Spiced Veggie Lasagne

Spiced Veggie Lasagne

Made With Our Original Tikka Masala -
2 SERVES
SERVES 3
prep
7 MINS PREP
20 MINS COOK
50 MINS COOK
This is one of those easy family dinner ideas you’ll keep coming back to. With the delicious, mild flavours of the tikka masala, it’s a real crowd-pleaser.
Anjum Signature

Tailored to Taste
When it’s this easy, making a lasagna for two is completely worth it. If you are a bigger family, you can simply double the recipe. If you want some meat in it, you can add some small chucks of chicken and take out some of the veg. This dish is so easy and delicious it might just become your new favourite veggie lasagna!
Ingredients
  • 1 pack of The Spice Tailor Original Tikka Masala
  • 1 tbs. vegetable oil
  • 1 large courgette, cut into quarter moon slices of 1 cm
  • ½ large aubergine, cut into 1” cubes
  • 1 small red pepper, cut into 1” cubes
  • Handful of green beans, cut into 1 cm slices
  • 3 tbsp. tomato puree
  • 50 ml water
  • 40g grated parmesan, cheddar - or even goats cheese
  • 6 lasagne sheets

Béchamel

  • 30g butter
  • 30g flour
  • 400ml milk
  • Salt and pepper to taste
Method
  1. Preheat the oven to 180°C.
  2. Heat the oil in a medium sized pan and add both the red pepper and aubergine, along with a good pinch of salt. Give the pan a stir and cook for 5 minutes. Add the remaining veg and cook, covered, over a medium heat for another 5 minutes, stirring every now and then.
  3. Add in both sauce pouches from the kit, the tomato puree and 50 ml water. Add the chilli and herbs from the pouch if you like (but not any hard spices, save these for another cook).
  4. Bring to a simmer and cook for another 5 minutes or until the veggies are just soft. Add another splash of water if it is too thick.
  5. To make the béchamel, heat the butter in a small pan, add the flour and stir constantly for 1 minute. Add the milk, a god splash at a time, stirring until it has been completely absorbed. Once you have added all the milk, bring to a simmer and cook for 1 minute. Take off the heat and season with salt and black pepper to taste.
  6. Build your lasagne in a small baking dish. Start with around 1/3 of the veggie mix and sauce. Spoon over some (around ¼) of the béchamel. Cover with the lasagne sheets and repeat another 1-2 times (depending on the size of your dish). Finish by covering the top sheets with béchamel and, finally, your cheese.
  7. Place in the oven and bake for 25 minutes - or until the cheese is golden.
Tailored to Taste
When it’s this easy, making a lasagna for two is completely worth it. If you are a bigger family, you can simply double the recipe. If you want some meat in it, you can add some small chucks of chicken and take out some of the veg. This dish is so easy and delicious it might just become your new favourite veggie lasagna!
  • 1 pack of The Spice Tailor Original Tikka Masala
  • 1 tbs. vegetable oil
  • 1 large courgette, cut into quarter moon slices of 1 cm
  • ½ large aubergine, cut into 1” cubes
  • 1 small red pepper, cut into 1” cubes
  • Handful of green beans, cut into 1 cm slices
  • 3 tbsp. tomato puree
  • 50 ml water
  • 40g grated parmesan, cheddar - or even goats cheese
  • 6 lasagne sheets

Béchamel

  • 30g butter
  • 30g flour
  • 400ml milk
  • Salt and pepper to taste
  1. Preheat the oven to 180°C.
  2. Heat the oil in a medium sized pan and add both the red pepper and aubergine, along with a good pinch of salt. Give the pan a stir and cook for 5 minutes. Add the remaining veg and cook, covered, over a medium heat for another 5 minutes, stirring every now and then.
  3. Add in both sauce pouches from the kit, the tomato puree and 50 ml water. Add the chilli and herbs from the pouch if you like (but not any hard spices, save these for another cook).
  4. Bring to a simmer and cook for another 5 minutes or until the veggies are just soft. Add another splash of water if it is too thick.
  5. To make the béchamel, heat the butter in a small pan, add the flour and stir constantly for 1 minute. Add the milk, a god splash at a time, stirring until it has been completely absorbed. Once you have added all the milk, bring to a simmer and cook for 1 minute. Take off the heat and season with salt and black pepper to taste.
  6. Build your lasagne in a small baking dish. Start with around 1/3 of the veggie mix and sauce. Spoon over some (around ¼) of the béchamel. Cover with the lasagne sheets and repeat another 1-2 times (depending on the size of your dish). Finish by covering the top sheets with béchamel and, finally, your cheese.
  7. Place in the oven and bake for 25 minutes - or until the cheese is golden.
MADE WITH OUR DELICIOUS
Original Tikka Masala

Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!

There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!

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