Recipe

Chinese-style Lasagne

Sichuan Spiced Lasagne with Hoisin Glaze

4.7 out of 5

In the context of Chinese cuisine, this Chinese-style Lasagne is a fusion dish that combines the flavors of traditional Italian lasagne with the bold and spicy elements of Sichuan cuisine. The layers of pasta, meat, and cheese are infused with aromatic spices and glazed with a tangy hoisin sauce, creating a unique and delicious fusion of flavors.

Pasta› Lasagne

European cuisine› Mediterranean cuisine› Italian cuisine

Asian cuisine› Chinese cuisine

Preparation time

30 minutes

Cooking time

35 minutes

Total time

65 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Gluten-free (if using gluten-free lasagne sheets), Dairy-free (if omitting cheese or using dairy-free alternatives), Nut-free, Low-carb (if using zucchini or eggplant slices instead of lasagne sheets)

Allergens

Wheat (if using regular lasagne sheets), Dairy (if using cheese)

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Halal

Ingredients

This Chinese-style Lasagne differs from the original Italian version in several ways. Firstly, it incorporates Sichuan spices such as Sichuan peppercorns, chili flakes, and Chinese five-spice powder to add a spicy and aromatic kick. Additionally, the traditional tomato-based sauce is replaced with a tangy hoisin glaze, which adds a sweet and savory element to the dish. Finally, the use of Chinese ingredients like bok choy and shiitake mushrooms further enhances the Chinese influence in this fusion dish. We alse have the original recipe for Lasagne, so you can check it out.

9 lasagne sheets 9 lasagne sheets
500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 onion, finely chopped 1 onion, finely chopped
3 cloves of garlic, minced 3 cloves of garlic, minced
1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
1 teaspoon chili flakes 1 teaspoon chili flakes
1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
1 cup (240ml) hoisin sauce 1 cup (240ml) hoisin sauce
2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
2 cups (470ml) whole milk 2 cups (470ml) whole milk
1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese
1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 450 kcal / 1880 KJ
Fat: 22g (9g saturated)
Carbohydrates: 38g (12g sugars)
Protein: 26g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Cook the lasagne sheets according to the package instructions until al dente. Drain and set aside.
3.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4.
Add the ground pork to the skillet and cook until browned, breaking it up with a spoon.
5.
Stir in the crushed Sichuan peppercorns, chili flakes, and Chinese five-spice powder. Cook for another minute to release the flavors.
6.
Add the sliced shiitake mushrooms and chopped bok choy to the skillet. Cook until the vegetables are tender.
7.
In a separate saucepan, whisk together the hoisin sauce, chicken broth, milk, and flour. Cook over medium heat until the sauce thickens, stirring constantly.
8.
Season the sauce with salt and pepper to taste.
9.
Spread a thin layer of the sauce on the bottom of a baking dish.
10.
Place a layer of lasagne sheets on top of the sauce, followed by a layer of the pork and vegetable mixture. Repeat the layers until all the ingredients are used, finishing with a layer of lasagne sheets.
11.
Pour the remaining sauce over the lasagne and sprinkle with grated mozzarella and Parmesan cheese.
12.
Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
13.
Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

Lasagne sheets — Cook them until al dente to ensure they don't become too soft during baking.
Sichuan peppercorns — Crush them just before using to preserve their aromatic flavor.
Hoisin sauce — Look for a high-quality brand with a good balance of sweet and savory flavors.
Bok choy — Wash and chop the bok choy just before using to retain its freshness.
Shiitake mushrooms — Slice them thinly for even cooking and a better texture.

Tips & Tricks

For an extra kick of heat, add some Sichuan chili oil to the pork and vegetable mixture.
If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and chili flakes.
Feel free to add other vegetables like bell peppers or carrots to the pork mixture for added color and texture.
To make the lasagne more authentic, use Chinese-style egg noodles instead of lasagne sheets.
Serve the Chinese-style Lasagne with a side of pickled vegetables or a fresh cucumber salad for a refreshing contrast.

Serving advice

Serve the Chinese-style Lasagne hot, straight from the oven. Garnish with chopped green onions and a sprinkle of toasted sesame seeds for added flavor and visual appeal.

Presentation advice

To make the Chinese-style Lasagne visually appealing, cut it into individual portions and arrange them on serving plates. Drizzle some extra hoisin glaze on top and garnish with fresh cilantro leaves for a pop of color.