A revolutionary dish that masterfully blends the aromatic spices of Thai green curry with the beloved comfort of Italian lasagna. Layers of tender pasta, a creamy green curry béchamel, vibrant sautéed vegetables, and melted mozzarella create an unexpectedly delicious and deeply satisfying meal.
Green Curry Lasagna
A revolutionary dish that masterfully blends the aromatic spices of Thai green curry with the beloved comfort of Italian lasagna. Layers of tender pasta, a creamy green curry béchamel, vibrant sautéed vegetables, and melted mozzarella create an unexpectedly delicious and deeply satisfying meal.
Ingredients
- 9 sheets lasagna noodles no-boil or cooked al dente
- 2 tbsp olive oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 cup bell pepper diced (red or green)
- 1 cup zucchini diced
- 2 tbsp Thai green curry paste
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups full-fat coconut milk
- 1 cup vegetable broth
- 1 tsp fish sauce optional
- 1 tsp sugar
- 0.5 cup fresh basil chopped
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic, diced bell pepper, and zucchini, cooking for another 5-7 minutes until vegetables are tender-crisp. Set aside.
- Make the green curry béchamel: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in coconut milk and vegetable broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Stir in the green curry paste, fish sauce (if using), and sugar into the béchamel. Cook for 2-3 minutes, allowing the flavors to meld. Stir in the chopped fresh basil. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C).
- Assemble the lasagna: Spread a thin layer of green curry béchamel on the bottom of a 9x13 inch baking dish. Layer with 3 lasagna noodles, followed by half of the sautéed vegetables, then another layer of béchamel, and sprinkle with half of the mozzarella and Parmesan cheese.
- Repeat the layering: Add another 3 lasagna noodles, the remaining half of the sautéed vegetables, another layer of béchamel, and the rest of the mozzarella and Parmesan cheese.
- Top with the final 3 lasagna noodles and the remaining béchamel sauce. You can lightly sprinkle with a little extra mozzarella if desired.
- Bake for 30-35 minutes, or until bubbly and the cheese is golden brown. If the top browns too quickly, cover loosely with foil during the last 10-15 minutes.
- Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set properly.
Notes
For an extra kick, add a pinch of chili flakes to the béchamel. You can substitute spinach or bell peppers for other vegetables like carrots or mushrooms. This dish can be assembled ahead of time and refrigerated (covered) before baking; simply add 10-15 minutes to the baking time. Serve with a sprinkle of fresh cilantro for garnish.
