Malaysian-style Parmigiana Lasagne

Ingredients

In this Malaysian adaptation of the classic Italian dish, the original lasagne alla parmigiana is infused with Malaysian flavors and spices. The traditional Italian ingredients like basil and oregano are replaced with aromatic Malaysian herbs such as lemongrass, ginger, and turmeric. The meat filling is also modified to include minced chicken or beef, which adds a distinct Malaysian touch. Additionally, the béchamel sauce is enriched with Malaysian spices, giving the dish a unique and exciting flavor profile. We alse have the original recipe for Lasagne alla parmigiana, so you can check it out.

• 250g (8.8 oz) lasagne sheets 250g (8.8 oz) lasagne sheets
• 500g (1.1 lb) minced chicken or beef 500g (1.1 lb) minced chicken or beef
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (200g) grated cheese (cheddar or mozzarella) 2 cups (200g) grated cheese (cheddar or mozzarella)
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

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 large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
4. 4.
   Add the minced chicken or beef to the pan and cook until browned.
5. 5.
   Stir in the lemongrass, grated ginger, turmeric powder, chili powder, cumin powder, and coriander powder. Cook for another 2 minutes to release the flavors.
6. 6.
   Add the canned diced tomatoes, tomato paste, soy sauce, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
7. 7.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
8. 8.
   Gradually whisk in the coconut milk until smooth and thickened. Remove from heat.
9. 9.
   To assemble the lasagne, spread a thin layer of the meat sauce on the bottom of a baking dish. Place a layer of lasagne sheets on top, followed by another layer of meat sauce. Repeat until all the ingredients are used, finishing with a layer of meat sauce.
10. 10.
    Pour the coconut milk béchamel sauce over the top layer of meat sauce, ensuring it covers the entire surface.
11. 11.
    Sprinkle the grated cheese evenly over the sauce.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
13. 13.
    Remove from the oven and let it rest for a few minutes before serving.
14. 14.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and bruise the stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Turmeric powder — Be cautious as turmeric can stain surfaces and clothing. Use gloves or wash hands immediately after handling.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of spiciness, add chopped bird's eye chili to the meat sauce.
• If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
• Experiment with different types of cheese, such as a blend of cheddar and Parmesan, for a unique twist.
• Allow the lasagne to rest for a few minutes after baking to make it easier to slice and serve.
• Serve the lasagne with a side of fresh cucumber and pineapple salad to balance the flavors.

Serving advice

Serve the Malaysian-style Parmigiana Lasagne hot, straight from the oven. Accompany it with a side of cucumber and pineapple salad for a refreshing contrast to the rich and spicy flavors of the lasagne.

Presentation advice

To present the Malaysian-style Parmigiana Lasagne beautifully, cut it into individual portions and arrange them on plates. Garnish each serving with a sprig of fresh cilantro for a pop of color. Serve with the cucumber and pineapple salad on the side.