Lee Kum Kee is the quality Chinese sauce brand globally represented in over a hundred countries and carried by key supermarket chains and the ethnic trade. It is widely used by both consumers and professional chefs, including Michelin starred restaurants.
Authentic classic Chinese sauces from the
leading Chinese sauce brand
Rich and concentrated flavour profiles
Approximately 50-100 portions per bottle
Packed in convenient, easy-to-handle plastic bottles
For both Modern/ Fusion style and authentic Chinese cooking
Put the prepared vegetables on a large baking tray, drizzle over 2 Tbsp oil and toss together, season with salt and pepper.
Roast for 30 minutes.
Meanwhile, heat the rest of the oil in a frying pan, add the mushrooms and stir fry for 3-4 minutes until tender. Add Oyster Sauce and cook a further minute.
When the vegetables come out of the oven, add mushrooms, toss together then spoon half into a 20x30cm baking dish. Spoon over half of the passatta and arrange a layer of lasagne sheets on top. Repeat the layers.
Squeeze out as much water from the spinach as possible, put into a bowl and add the egg, Oyster Sauce, ricotta and parmesan, and season with black pepper, mix together then spoon evenly on top of the lasagne.
Return the dish to the oven and bake at 190C/170C fan/gas 5 for 30 minutes until golden, cover with foil if it browns too quickly.