Chilli Oil Stove Top Lasagna
Chilli Oil Stove Top Lasagna
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic, cloves, chopped
- 1 tablespoon chilli oil
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon oregano
- 1 carrot, diced
- 200 grams tomato purée
- 1/2 cup water
- 1/2 cup coconut milk
- to taste salt
- to taste pepper
- 8 lasagna sheets, to 10, broken into halves
- 1 cup grated mozzarella cheese
- as needed green onion, chopped, for garnish
- as needed chilli oil, for garnish
Instructions
- 1
In a heated pan, add 2 tablespoons of olive oil.
⏱️ 1 min
- 2
Add the chopped 1/2 onion and sauté it for 1 minute.
⏱️ 1 min
- 3
Add the chopped 2 cloves of garlic, 1 tablespoon of chili oil, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of oregano. Let it cook, stirring occasionally.
⏱️ 2 min
- 4
Add the 1 diced carrot. Cook it for about 2-3 minutes, stirring.
⏱️ 3 min
- 5
Add 200 grams of tomato purée and cook well, stirring to combine.
⏱️ 3 min
- 6
Add 1/2 cup of water and 1/2 cup of coconut milk. Adjust the seasoning by adding salt and pepper to taste. Stir everything together.
⏱️ 2 min
- 7
Break the 8 to 10 lasagna sheets into halves. Place the broken lasagna sheets into the sauce in the pan, arranging them evenly.
⏱️ 2 min
- 8
Cover the pan and cook for about 8-10 minutes until the sheets are cooked.
⏱️ 10 min
- 9
Top it up with 1 cup of grated mozzarella cheese. Cover the pan again and let it steam until the cheese melts.
⏱️ 3 min
- 10
Garnish with chopped green onions and a generous drizzle of chili oil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Oil Stove Top Lasagna
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic, cloves, chopped
- 1 tablespoon chilli oil
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon oregano
- 1 carrot, diced
- 200 grams tomato purée
- 1/2 cup water
- 1/2 cup coconut milk
- to taste salt
- to taste pepper
- 8 lasagna sheets, to 10, broken into halves
- 1 cup grated mozzarella cheese
- as needed green onion, chopped, for garnish
- as needed chilli oil, for garnish
Instructions
- 1
In a heated pan, add 2 tablespoons of olive oil.
⏱️ 1 min - 2
Add the chopped 1/2 onion and sauté it for 1 minute.
⏱️ 1 min - 3
Add the chopped 2 cloves of garlic, 1 tablespoon of chili oil, 1/2 teaspoon of chili flakes, and 1/2 teaspoon of oregano. Let it cook, stirring occasionally.
⏱️ 2 min - 4
Add the 1 diced carrot. Cook it for about 2-3 minutes, stirring.
⏱️ 3 min - 5
Add 200 grams of tomato purée and cook well, stirring to combine.
⏱️ 3 min - 6
Add 1/2 cup of water and 1/2 cup of coconut milk. Adjust the seasoning by adding salt and pepper to taste. Stir everything together.
⏱️ 2 min - 7
Break the 8 to 10 lasagna sheets into halves. Place the broken lasagna sheets into the sauce in the pan, arranging them evenly.
⏱️ 2 min - 8
Cover the pan and cook for about 8-10 minutes until the sheets are cooked.
⏱️ 10 min - 9
Top it up with 1 cup of grated mozzarella cheese. Cover the pan again and let it steam until the cheese melts.
⏱️ 3 min - 10
Garnish with chopped green onions and a generous drizzle of chili oil before serving.
⏱️ 1 min