Taiwanese-style Lasagne

Ingredients

While the original Italian lasagne is typically made with pasta sheets, ground meat, and tomato sauce, this Taiwanese adaptation incorporates Taiwanese ingredients and flavors. The Taiwanese-style Lasagne features a combination of minced pork marinated in soy sauce, garlic, and ginger, along with a medley of vegetables like bok choy and shiitake mushrooms. The traditional tomato sauce is replaced with a savory and slightly sweet soy-based sauce. We alse have the original recipe for Lasagne, so you can check it out.

• 250g (8.8 oz) lasagne sheets 250g (8.8 oz) lasagne sheets
• 500g (1.1 lb) minced pork 500g (1.1 lb) minced pork
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 200g (7 oz) mozzarella cheese, grated 200g (7 oz) mozzarella cheese, grated
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugars: 6g)
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagne sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a bowl, combine the minced pork, soy sauce, minced garlic, and grated ginger. Mix well and let it marinate for 15 minutes.
4. 4.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and diced carrots. Sauté until the vegetables are tender.
5. 5.
   Add the marinated minced pork to the pan and cook until browned.
6. 6.
   Stir in the sliced shiitake mushrooms and chopped bok choy. Cook for an additional 5 minutes.
7. 7.
   Add the oyster sauce, dark soy sauce, and cornstarch mixture to the pan. Stir well to combine and cook until the sauce thickens.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   In a baking dish, layer the cooked lasagne sheets and the pork and vegetable mixture. Repeat the layers until all the ingredients are used, finishing with a layer of lasagne sheets on top.
10. 10.
    Sprinkle the grated mozzarella cheese evenly over the top layer.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Lasagne sheets — Cook the lasagne sheets until al dente to ensure they hold their shape when layered in the dish.
• Minced pork — Marinating the minced pork adds flavor and helps tenderize the meat.
• Bok choy — Separate the white stems from the green leaves and add them to the pan first, as they require slightly longer cooking time.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili paste or a sprinkle of chili flakes to the pork and vegetable mixture.
• Feel free to add other vegetables like bell peppers or baby corn for extra crunch and flavor.
• If you prefer a vegetarian version, substitute the minced pork with crumbled tofu or textured vegetable protein (TVP).
• To make the lasagne more indulgent, layer some sliced Taiwanese sausage or lap cheong between the lasagne sheets.
• Serve the Taiwanese-style Lasagne with a side of pickled vegetables or a refreshing cucumber salad.

Serving advice

Allow the lasagne to cool for a few minutes after baking to allow the layers to set. Serve it warm as a main course with a side of pickled vegetables or a fresh salad.

Presentation advice

Garnish the lasagne with a sprinkle of chopped green onions or cilantro for a pop of color. Serve it in individual portions on plates or in baking dishes for a rustic and inviting presentation.