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：

1. 於煲中倒入半煲水，加入少許鹽、橄欖油，將闊麵煮至六成熟。
2. 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。
3. 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。
4. 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。
5. 預熱焗爐至180度，放入闊麵，烤焗20分鐘即成。

Steps:

1. In a pot, add salt, olive oil and half pot of water. Boil lasagna pasta to medium well.
2. Blanch yellow zucchini and eggplants, then dry them with kitchen towels. Sear zucchini and eggplant until golden brown.
3. 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. 
4. Layer pasta, tomato sauce, eggplant and zucchini, top with grated cheese. Cover with foil paper.
5. Preheat over at 180, and bake for 20 minutes. Ready to serve.