Sichuan Lasagna

A spicy, creamy Sichuan-inspired lasagna loaded with umami flavors from a unique ragù and creamy béchamel. Perfect for those who love comfort food with a kick.

By @xiensscran

Original recipe source

Sichuan Lasagna

Cook time: 180 minutes

Servings: 6

Ingredients

  • 7 oz Pancetta finely chopped
  • 1 White Onion finely diced
  • 1 stalk Celery finely diced
  • 1 Carrot finely diced
  • 12 oz Pork Mince
  • 12 oz Beef Mince
  • 1 tbsp Sichuan Peppercorns crushed
  • 5 tbsp Chili Bean Paste
  • 3 tbsp Black Bean Chili Oil
  • 1 tbsp Light Soy Sauce
  • 3 tbsp Oyster Sauce
  • 3 Bay Leaves
  • 6.8 fl oz Red Wine
  • 6.8 fl oz Milk
  • 27 fl oz Chicken Bone Broth or water + bouillon
  • 14 oz Tinned Plum Tomatoes
  • 3.5 oz Butter
  • 3.5 oz Plain Flour
  • 34 fl oz Milk
  • 1 tsp Ground Nutmeg
  • 1 oz Parmesan finely grated
  • 17.6 oz Fresh Lasagne Sheets
  • 8.8 oz Mozzarella shredded
  • 1.4 oz Parmesan grated
  • 0 Black Bean Chili Oil to taste
  • 0 Chives finely chopped

Instructions

  1. Fry the pancetta over medium heat in a large pot until the fat renders and it starts to crisp.
  2. Add the diced onion, celery, and carrot to the pancetta. Cook until softened.
  3. Add the pork and beef mince. Break up with a spoon and fry until just cooked.
  4. Crush the Sichuan peppercorns and add to the meat along with chili bean paste and black bean chili oil.
  5. Add the remaining seasonings and sauces: light soy sauce, oyster sauce, bay leaves, red wine, milk, chicken broth, and plum tomatoes. Simmer for at least an hour.
  6. Prepare the béchamel: Melt butter in a pot, add flour to form a roux, and gradually whisk in milk until thickened. Add nutmeg and Parmesan.
  7. Preheat the oven to 200°C (392°F).
  8. Cut the lasagne sheets to fit your baking dish. Cook according to package instructions, then transfer to ice water to stop cooking. Drain.
  9. Assemble the lasagna: In a baking dish, layer pasta, béchamel, ragù, and mozzarella. Repeat until all ingredients are used up. Top with Parmesan.
  10. Bake in preheated oven for about 45 minutes, or until golden and edges start to crisp up.
  11. Serve with a drizzle of black bean chili oil and a sprinkle of chopped chives.
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