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japanese lasagna

Japanese lasagna

  • Author: maria.ann
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion (Italian-Japanese)
  • Diet: Gluten Free

Description

Experience the fusion of Italian and Japanese cuisines with this unique Japanese Lasagna recipe. Layers of delicate flavors, including miso and shiitake, meld together in a comforting and delightful dish.


Ingredients

    1. 9 lasagna noodles, cooked according to package instructions
    2. 2 cups ricotta cheese
    3. 1 egg
    4. 2 cups cooked chicken or tofu, diced
    5. 1 cup shiitake mushrooms, thinly sliced
    6. 1 cup fresh spinach
    7. 2 cups mozzarella cheese, shredded
    8. 1/4 cup green onions, chopped
    9. 2 cups white miso bechamel sauce (recipe below)
    10. Salt and pepper to taste
    11. Sesame seeds, for garnish
    12. Nori (dried seaweed) strips, for garnish

    White Miso Bechamel Sauce:

    1. 2 tbsp butter
    2. 2 tbsp all-purpose flour
    3. 2 cups milk
    4. 3 tbsp white miso paste

Instructions

  1. For the Miso Bechamel Sauce:
    • In a saucepan, melt butter over medium heat. Add flour and whisk continuously until a paste forms.
    • Gradually add milk, whisking constantly to prevent lumps.
    • Once the mixture starts to thicken, reduce the heat and add miso paste. Whisk until fully incorporated. Remove from heat and set aside.
  2. Preheat the oven to 375°F (190°C).
  3. In a mixing bowl, combine ricotta cheese, egg, salt, and pepper.
  4. Spread a small amount of the miso bechamel sauce at the bottom of a baking dish.
  5. Place 3 lasagna noodles over the sauce.
  6. Spread half of the ricotta mixture over the noodles, then half of the chicken or tofu, half of the shiitake mushrooms, and half of the spinach.
  7. Pour a third of the remaining miso bechamel sauce over these layers and sprinkle with a third of the mozzarella cheese.
  8. Repeat the layering process with another 3 lasagna noodles and the remaining ricotta mixture, chicken or tofu, shiitake mushrooms, and spinach.
  9. Place the final 3 lasagna noodles on top, then pour over the remaining miso bechamel sauce and top with the remaining mozzarella cheese.
  10. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden brown and bubbly.
  11. Remove from oven and let it cool slightly. Garnish with green onions, sesame seeds, and nori strips before serving.

Notes

  • Tofu can be marinated in soy sauce for added flavor before adding it to the lasagna.
  • You can also incorporate other Japanese ingredients like thinly sliced bell peppers or zucchini.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: Japanese Lasagna, Fusion Cuisine, Miso Lasagna