ONE POT KOREAN ALLA - VODKA ARRABBIATA LASAGNE

Imagine layers of perfectly cooked lasagna noodles enveloped in a rich, creamy vodka-infused sauce, boasting the unmistakable heat of arrabbiata. The dish marries the umami goodness of Korean flavours with the comforting, nostalgic childhood memories of penne arrabbiata . This one-pot wonder eliminates the mess associated with traditional lasagnas, making it an ideal choice for those seeking a delicious, home-cooked meal without the hassle.

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ONE POT KOREAN ALLA VODKA ARRABBIATA LASAGNE

SERVES: 4 /MADE IN: 45 MINS /DIFFICULTY /EASY/ VEGGIE (IF USING VEGGIE PARMESAN)

INGREDIENTS

• 4 tbsp vegetable oil

• 200g king oyster mushrooms, sliced into strips

• 1 onion, finely chopped

• 4 garlic cloves, minced

• 80g tomato puree

• 3 tbsp gochujang paste

• 3 tbsp gochugaru, korean chilli flakes, extra to garnish

• 3 tbsp plain flour

• 300ml Whole milk

• 400ml mushroom stock

• 150g creme fraiche 

• 190g jar kimchi

• 5 x25 shots of vodka

• 300g lasagne sheets

• 300g mozzarella, ripped into pieces

• 30g parmesan

• 1 tbsp White sesame seeds

• Salt and pepper, to taste

METHOD

1. Add 2 tbsp of the oil to a frying pan and saute the mushrooms for 5-7 minutes or until they start to become golden. Season with salt and transfer to a bowl.

2. Using the same pan, add the remaining oil and soften the onions, stirring occasionally. This should take 10 minutes or so. Stir in the garlic, tomato puree, gochujang paste and season with salt. Sprinkle over the flour and stir for 1 minute.

3. Add in the milk, creme fraiche, vodka, kimchi and chilli flakes.  Pour in the stock and stir until the sauce is well combined. 

4. Break a third of the lasagne sheets in half and submerge them into the liquid. Scatter with a third of the cooked oyster mushrooms. Repeat this until you have 3 layers of lasagne sheets but only 2 layers of mushrooms. 

5. Cover with a lid and allow to cook for 25-30 minutes or until the pasta sheets are tender. Add more liquid if necessary. 

6. Uncover and gently separate the pasta if stuck. Simmer for 5-10 minutes to reduce the sauce.

7. Preheat the grill to high. Top the lasagne with remaining cooked mushrooms,mozzarella, parmesan, chilli flakes and sesame seeds.

8. Place under the grill until the cheese is bubbling and started to turn a golden brown. Allow to sit for 5 minutes before serving. Accompany with garlic bread and a green salad.