Vegetable Tortilla Lasagna with Chili Garlic Sauce
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
How to make it
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Preheat oven at 375°F.
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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.
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Toss vegetables with salt, pepper and olive oil.
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On a heated grill pan or skillet, grill or sear vegetables until cooked.
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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.
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Bake for 45 minutes. Remove foil and bake for another 15 minutes.
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