Dan Dan Lasagne Recipe

A fusion lasagne combining classic layered pasta with the bold flavours of Dan Dan noodles. Lasagne sheets are layered with spicy pork, dried shrimp, pickled mustard tuber and a savoury chilli bean sauce, then baked with cheddar and mozzarella until golden and bubbling.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Serves: 4
Cuisine: Chinese-inspired
Course: Main Dish

Tags: Fusion Recipes · Lasagne · Pork Recipes · Chinese Recipes · Comfort Food

Ingredients

• 8–10 lasagne sheets
• 120g minced pork
• 2 tbsp dried shrimp, minced
• 2 tbsp pickled mustard tuber
• 1 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1 dried shallot, minced
• 1 tbsp cooking oil
• 200ml chicken stock
• 1 spring onion, sliced
• A pinch of peanuts, roughly crushed
• A generous amount of cheddar cheese, grated
• A generous amount of mozzarella, grated

For the Dan Dan Seasoning

• 2 tbsp Lee Kum Kee Premium Oyster Sauce
• 2 tbsp Lee Kum Kee Chilli Bean Sauce
• 1 tbsp Lee Kum Kee Seasoned Rice Vinegar
• 1 tsp sugar

Method

1. Prepare the lasagne sheets

Preheat the oven to 180°C, or 160°C fan.

Bring a large pot of water to a simmer.

Add the lasagne sheets and cook until slightly softened.

Drain and rinse under cold water to prevent the sheets from sticking together.

Set aside.

2. Cook the aromatics

Heat the oil in a wok over medium heat.

Add the minced garlic, ginger and dried shallot.

Stir-fry until fragrant.

3. Cook the Dan Dan mince

Add the minced pork, dried shrimp and pickled mustard tuber.

Stir-fry until the pork is browned and cooked through.

4. Add the stock and seasoning

Pour the chicken stock into the wok and bring to a boil.

Add the oyster sauce, chilli bean sauce, seasoned rice vinegar and sugar.

Stir thoroughly and cook until the mixture is well combined and the pork is coated in the sauce.

Remove from the heat and set aside.

5. Layer the lasagne

Place a layer of prepared lasagne sheets in an ovenproof dish.

Add a layer of the Dan Dan pork mixture.

Sprinkle over a mixture of grated cheddar and mozzarella.

Repeat the layers until the dish is full, finishing with a generous layer of cheese on top.

6. Bake

Place the lasagne in the preheated oven.

Bake for approximately 25 minutes, until the cheese is melted, bubbling and golden.

7. Garnish and serve

Remove from the oven and allow to rest for a few minutes.

Top with crushed peanuts and sliced spring onion.

Serve warm.

Notes

• Don't overcook the pasta: The lasagne sheets only need to be slightly softened before layering as they will continue cooking in the oven.
• Adjust the spice: Chilli bean sauce provides heat and savoury depth. Adjust the amount to suit your preference.
• Use a cheese blend: Cheddar provides a stronger flavour while mozzarella gives the lasagne a stretchy, melted topping.
• Let it rest: Allow the lasagne to sit for a few minutes after baking so the layers are easier to serve.
• For extra crunch: Add the crushed peanuts just before serving so they retain their texture.