Hokan Bowls | Lasagne
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When you have leftover sauces, need to prepare something in advance, or have many different dietary requirements to feed, this recipe can be made individually in the medium-sized Hokan Bowls. if using leftover sauces ensure they total 400g to prevent bubbling over.


Tomato sauce:
1/2 tin tomatoes
1/2 onion, chopped
2 tbsp tomato puree
1 tbsp mixed herbs
grind of pepper
pinch of sea salt
2 cloves of garlic.

White sauce:
15ml olive oil
1 tbsp flour
200ml skimmed milk
15g cheddar, grated
1 tbsp mustard
grind of pepper
pinch of sea salt

spelt lasagne sheets / 1 courgette, sliced and pan fried or oven dried


Cook time: 40 minutes

Serves: 2

Preheat your oven to 200ºC. If making the sauces from scratch begin with the tomato; heat the oil in a heavy based pan, add the onion and cook until golden. Add the rest of the ingredients and simmer for 15 minutes until you have a rich tomato sauce. For the white sauce heat a non-stick pan, add the oil, flour and mix until combined. Cook on a low heat for 2 minutes. Slowly whisk in the milk, until the sauce is a silky, lump-free consistency and simmer for 15 minutes. Keep stirring to ensure it doesn’t catch until it becomes thick and creamy and then add 10g of the cheese. Finally add the mustard, salt and pepper.When you have both sauces to hand, use a medium Hokan Bowl and layer the components; tomato sauce first, lasagne sheet or courgette slice second, white sauce third and lastly another lasagne sheet or courgette slice. Repeat, finishing on the white sauce which can then be sprinkled with the remaining cheese. Place the lid on for the pasta version, lid off for the courgette version, bake for 40 minutes and serve. The bowl will be hot so take care when handling and protect surfaces that are likely to be damaged by heat.

This recipe card will print out in size A6