The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Korean chicken lasagne
We’ve put the fun into fusion with this on-trend Korean/Italian mash-up. Chicken and sliced spring onions are layered with pasta in a tomato sauce laced with gochujang, coriander, ginger and garlic. Served with a crunchy carrot, cucumber and radish salad in a gochujang dressing. Wow!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 1 midi cucumber
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 carrot
- 3 spring onion
- 1 handful of fresh coriander
- 2 skinless chicken breasts
- 6 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 2 radish
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 462
Protein: 45g
Carbs: 58g
Fat: 4.9g
Ingredients
- 12 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 400g passata (tomatoes, salt, citric acid)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tbsp tomato purée
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 6 spring onion
- 2 handful of fresh coriander
- 4 skinless chicken breasts
- 2 carrot
- 1 cucumber
- 4 radish
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 458
Protein: 45g
Carbs: 57g
Fat: 4.8g
Spicy Korean chicken lasagne
We’ve put the fun into fusion with this on-trend Korean/Italian mash-up. Chicken and sliced spring onions are layered with pasta in a tomato sauce laced with gochujang, coriander, ginger and garlic. Served with a crunchy carrot, cucumber and radish salad in a gochujang dressing. Wow!
Cook time:
40 mins
Cuisine:
Korean
Food group:
Poultry
Allergens: Cereals Containing Gluten, Soya, Wheat, Fish
Cooking Instructions
Get prepping
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Thinly slice the spring onions, and finely chop most of the coriander. On a separate board, slice the chicken breasts as thinly as possible.
- Dissolve the stock powder in 150ml boiled water (300ml for 4 portions).
Build your lasagne
- Layer half the lasagne sheets in the bottom of an ovenproof dish (a little overlap is fine).
- Stir the spring onions, half the chopped coriander, the passata, ginger & garlic paste, tomato purée, three-quarters of the gochujang and three-quarters of the fish sauce into the stock. Pour it into the dish.
- Add the chicken and stir well, making sure some of the sauce spreads underneath the pasta sheets. Lay the remaining lasagne sheets on top and press down firmly so the sauce covers the pasta.
- Bake the lasagne for 25-30 mins, until the chicken is cooked through and the pasta is soft.
Make the salad
- Meanwhile, use a veg peeler to create carrot ribbons, and dice the cucumber into 1cm chunks. Trim and thinly slice the radishes, then cut the slices into matchsticks.
- Put the remaining gochujang, fish sauce and chopped coriander into a mixing bowl. Add the carrots, cucumber and radishes and mix well.
Plate up
- Serve the lasagne with the salad on the side and sprinkle the remaining coriander sprigs on top.