Thai-inspired Lasagne

Ingredients

This Thai-inspired Lasagne differs from the original Italian version by incorporating Thai ingredients and flavors. Instead of using traditional Italian herbs like oregano and basil, this recipe features Thai basil for a distinct aroma. Additionally, the creamy bechamel sauce is replaced with a coconut milk-based sauce to infuse the dish with a rich and tropical taste. We alse have the original recipe for Lasagne, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, grated 1 carrot, grated
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 200g (7oz) ground chicken 200g (7oz) ground chicken
• 200g (7oz) shrimp, peeled and deveined 200g (7oz) shrimp, peeled and deveined
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 400ml (13.5oz) coconut milk 400ml (13.5oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 cup Thai basil leaves, torn 1 cup Thai basil leaves, torn
• Salt and pepper to taste Salt and pepper to taste
• 200g (7oz) mozzarella cheese, grated 200g (7oz) mozzarella cheese, grated
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 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 package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
4. 4.
   Add the red bell pepper, carrot, and zucchini to the skillet. Cook for 5 minutes until the vegetables are slightly softened.
5. 5.
   Push the vegetables to one side of the skillet and add the ground chicken and shrimp. Cook until the chicken is browned and the shrimp is pink.
6. 6.
   Stir in the red curry paste and cook for 1 minute to release its flavors.
7. 7.
   Pour in the coconut milk, fish sauce, soy sauce, and lime juice. Stir well to combine.
8. 8.
   Add the torn Thai basil leaves and season with salt and pepper to taste. Simmer for 5 minutes to allow the flavors to meld together.
9. 9.
   In a greased baking dish, layer the lasagne sheets and the Thai curry mixture, alternating until all the ingredients are used.
10. 10.
    Sprinkle the grated mozzarella cheese on top.
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.
13. 13.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Thai basil — Add the Thai basil leaves at the end of cooking to preserve their fresh flavor and aroma.
• Red curry paste — Adjust the amount of red curry paste according to your desired level of spiciness.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Shrimp — Make sure to devein the shrimp before using to remove any grit or sand.
• Mozzarella cheese — For a more authentic Thai taste, you can substitute mozzarella cheese with grated coconut or a dairy-free alternative.

Tips & Tricks

• To save time, you can prepare the Thai curry mixture in advance and refrigerate it until ready to assemble the lasagne.
• If you prefer a vegetarian version, you can substitute the ground chicken and shrimp with tofu or mixed vegetables.
• For an extra kick of flavor, garnish the lasagne with sliced red chili peppers before serving.
• Serve the lasagne with a side of fresh lime wedges for squeezing over the dish.
• Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Thai-inspired Lasagne hot, accompanied by a fresh green salad or steamed jasmine rice for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro and a drizzle of coconut milk on top of the lasagne before serving. The vibrant green color of the Thai basil leaves and the golden melted cheese will make the dish visually appealing.