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Wafu Lasagna

Wafu Lasagna (Japanese-Style with Miso Pork)

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Japanese-Italian Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Miso Pork Sauce
  • 1 lb ground pork
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1 small onion diced
  • 1 cup shiitake mushrooms chopped
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • ½ tsp black pepper
  • Cheese Layer
  • 1 ½ cups ricotta cheese
  • 1 egg
  • ½ cup parmesan cheese
  • 1 tbsp miso paste
  • ½ tsp salt
  • Other Ingredients
  • 9 –12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • ½ cup parmesan cheese
  • 2 green onions sliced
  • optional ¼ cup panko breadcrumbs

Method
 

  1. Cook noodles in salted boiling water until al dente. Drain and set aside.
  2. Heat sesame oil in a skillet. Cook onion, garlic, and ginger until fragrant.
  3. Add ground pork and cook until browned.
  4. Stir in mushrooms, miso paste, soy sauce, mirin, sugar, and pepper. Cook 5–7 minutes until thick.
  5. In a bowl mix ricotta, egg, parmesan, miso paste, and salt.
  6. Preheat oven to 375°F (190°C).
  7. Spread a thin layer of pork sauce in a baking dish.
  8. Add noodles, ricotta mixture, mozzarella, and pork sauce.
  9. Repeat layers until full.
  10. Top with mozzarella, parmesan, and optional panko.
  11. Bake covered 25 minutes, then uncovered 15 minutes.
  12. Rest for 10 minutes before serving.

Notes

  • Use white miso for balanced flavor. Red miso may overpower the dish.
  • Let the lasagna rest 10 minutes before cutting to keep layers intact.
  • Add panko breadcrumbs on top for extra crunch.
  • Leftovers store well in the fridge for up to 4 days.