Wok Lasagne
Creamy aubergine and red pepper lasagne. Cooked in only one dish to save mess!
Wok Lasagne
Creamy aubergine and red pepper lasagne. Cooked in only one dish to save mess!
Open in Cookpad AppSteps
- 1
Slice the top off the peppers and remove the middles. Chop the rest into chunks.
- 2
Top and tail the aubergine and chop into chunks.
- 3
Add the peppers, aubergine and a good glug of olive oil to the wok. Stir well and set of high.
- 4
Add plenty of pepper and some salt.
- 5
Cook for 3-5 minutes. In the meantime boil the kettle.
- 6
Add the tomatoes and stir.
- 7
Make up the stock cube in the tin using half a tin of water. Add to dish and stir.
- 8
Let it boil while you drain and slice the mozerella.
- 9
Tear the lasagne sheets. Tip, scrunch into a ball and it shreds nicely.
- 10
Add lasagne sheets to the wok. Ensure the majority is covered.
- 11
Spoon in the marcapone and wait for it to start melting. Can spread a little with a spoon.
- 12
Add the mozerella and more pepper.
- 13
Wait for the mozerella to start melting and it is ready.
- 14
Serve.
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