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Recipe Flour Tortilla Vegetable Lasagna with Chili Garlic Sauce

Vegetable Tortilla Lasagna with Chili Garlic Sauce

  • Difficulty Level: 4
  • Serves Serves: 16
  • Preparation

    45mins

  • Cooking

    60mins

Fusion Rice or Noodle Vegetable Dinner Lunch Over 60 mins

What You Will Need

Ingredients

  • 3 pcs. yellow squash, sliced vertically into thin strips
  • 1 pcs. red bell pepper, de-seeded, cut into rings
  • 1 pcs. red onion, peeled, cut into rings
  • 8 oz. sliced mushrooms
  • 10 pcs. flour tortilla, cut into squares

Seasoning

  • 1 pinch salt and pepper
  • 2 Tbsp. olive oil

Sauce Mix

  • 1/2 Tbsp. chopped parsley
  • 2 whole eggs, beaten
  • 16 oz. ricotta cheese
  • 16 oz. shredded mozzarella cheese
  • 8 oz. Parmesan cheese
  • 28 oz. tomato sauce
  • 4 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 2 Tbsp. Lee Kum Kee Hoisin Sauce

Made with
Lee Kum Kee products

Chili Garlic Sauce 226g

Chili Sauce

Chili Garlic Sauce
Hoisin Sauce 240g

Cooking and Dipping Sauces

Hoisin Sauce

How to make it

  1. Preheat oven at 375°F.
  2. In a small bowl, combine parsley, eggs, ricotta, mozzarella, Parmesan cheese, tomato sauce, Lee Kum Kee Chili Garlic Sauce and Hoisin Sauce. Set mixture aside.
  3. Toss vegetables with salt, pepper and olive oil.
  4. On a heated grill pan or skillet, grill or sear vegetables until cooked.
  5. In a greased baking dish, assemble lasagna by layering flour tortillas, sauce mixture, vegetables. Continue and finish with sauce mixture on top. Cover with aluminum foil.
  6. Bake for 45 minutes. Remove foil and bake for another 15 minutes.