好素純素餐廳
好素聯和
番茄素肉醬黃翠玉瓜茄子闊麵
Vegetarian Lasagna
材料：
素肉魯 – 60克
美式闊麵 – 12塊
黃翠玉瓜（切片）- 1條
茄子（切片）- 1條
番茄（切粒）- 4個
調味：
一口田天然海鹽 – 適量
菇王韓式沾烤醬 – 3湯匙
糖 – 適量
番茄醬 – 8湯匙
橄欖油 – 2湯匙
芝士碎 – 20克
黑胡椒碎 – 半茶匙
粟粉 – 3茶匙
Ingredients:
Vegan Minced Pork – 60g
Lasagna pasta – 12 sheets
Yellow zucchini (sliced) – 1 pc
Eggplant (sliced) – 1
Tomato (diced) – 4
Seasoning:
UO Natural Sea Salt
Gu Wang Korean BBQ Sauce – 3 Tbsp
Sugar
Tomato sauce – 8 Tbsp
Olive oil – 2 Tbsp
Grated cheese – 20g
Grounded black pepper – 1/2 tsp
Cornstarch – 3 tsp
做法：
- 於煲中倒入半煲水，加入少許鹽、橄欖油，將闊麵煮至六成熟。
- 黃翠玉瓜及茄子汆水後用吸水紙吸乾水份，並以橄欖油細火煎至金黃色。
- 用橄欖油炒香蕃茄碎，加入韓式沾烤醬、糖、鹽、素肉魯及黑胡椒碎，中火煮15分鐘成番茄素肉醬。
- 烤盤底部依次序鋪上闊麵、番茄素肉醬、茄子、黃翠肉瓜，最後於頂層撒上芝士碎，並用錫紙包覆。
- 預熱焗爐至180度，放入闊麵，烤焗20分鐘即成。
Steps:
- In a pot, add salt, olive oil and half pot of water. Boil lasagna pasta to medium well.
- Blanch yellow zucchini and eggplants, then dry them with kitchen towels. Sear zucchini and eggplant until golden brown.
- Add olive oil in a pan, sauté the diced tomato, BBQ sauce, sugar, salt, grounded black pepper and minced pork. Simmer for 15 minutes on medium heat.
- Layer pasta, tomato sauce, eggplant and zucchini, top with grated cheese. Cover with foil paper.
- Preheat over at 180, and bake for 20 minutes. Ready to serve.
