LasagnaJapaneseMedium

Japanese Curry Lasagna

Name: Japanese Curry Lasagna
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 tbsp (15 ml) neutral oil; 2 medium (300 g) yellow onions, peeled and finely diced; 3 cloves (12 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 1¼ lb (565 g) ground beef (80% lean), at room temperature for 15 minutes; 2 medium (200 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 12 oz (340 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes; 2 tbsp (32 g) tomato paste; 2 cups (480 ml) low-sodium beef broth; 3½ oz (100 g) Japanese curry roux blocks, broken or chopped into small pieces (about 5 of the 20 g blocks); 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) tonkatsu sauce or Worcestershire sauce; 9 noodles (250 g) dried lasagna noodles (regular, not no-boil); 1 tbsp (18 g) kosher salt, for the noodle cooking water; 3 tbsp (42 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 2 cups (480 ml) whole milk, at room temperature; white pepper, to taste, a pinch or two; 3 cups (340 g) low-moisture mozzarella, coarsely shredded; ½ cup (50 g) Parmesan cheese, finely grated; ½ cup (30 g) panko breadcrumbs, tossed with the melted butter; 1 tbsp (14 g) unsalted butter, melted; 2 scallions (30 g) scallions, thinly sliced, for garnish; 2 tbsp (20 g) fukujinzuke (Japanese red pickles) or pickled ginger, for serving (optional)

From the MyKitchenBank Kitchen

Layers of tender noodles, a thick beef, carrot and potato Japanese curry, silky white sauce and melty mozzarella, baked until bubbling with a crisp panko top. It is the comfort of kare raisu in lasagna form.

Prep: 35 min
Cook: 1 hr 25 min
Wait: 15 min
Total: 2 hr 15 min
Makes: 1 lasagna in a 9×13-inch pan (8 generous squares)

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Ingredients

8 servings

For the curry beef filling
1 tbsp (15 ml) neutral oil
2 medium (300 g) yellow onions, peeled and finely diced
3 cloves (12 g) garlic cloves, minced
1 tbsp (10 g) fresh ginger, peeled and finely grated
1¼ lb (565 g) ground beef (80% lean), at room temperature for 15 minutes
2 medium (200 g) carrots, peeled and cut into ¼-inch (6 mm) dice
12 oz (340 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes
2 tbsp (32 g) tomato paste
2 cups (480 ml) low-sodium beef broth
3½ oz (100 g) Japanese curry roux blocks, broken or chopped into small pieces (about 5 of the 20 g blocks)
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) tonkatsu sauce or Worcestershire sauce
For assembly
9 noodles (250 g) dried lasagna noodles (regular, not no-boil)
1 tbsp (18 g) kosher salt, for the noodle cooking water
For the white sauce
3 tbsp (42 g) unsalted butter
3 tbsp (24 g) all-purpose flour
2 cups (480 ml) whole milk, at room temperature
white pepper, to taste, a pinch or two
For the topping
3 cups (340 g) low-moisture mozzarella, coarsely shredded
½ cup (50 g) Parmesan cheese, finely grated
½ cup (30 g) panko breadcrumbs, tossed with the melted butter
1 tbsp (14 g) unsalted butter, melted
2 scallions (30 g) scallions, thinly sliced, for garnish
2 tbsp (20 g) fukujinzuke (Japanese red pickles) or pickled ginger, for serving (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish, at least 2 inches (5 cm) deep
Large pot for boiling noodles (6 qt / 6 L or more)
Large deep skillet or Dutch oven (12-inch / 30 cm)
Medium saucepan (3 qt / 3 L)
Aluminum foil
Instant-read thermometer
Whisk and wooden spoon

Steps

Before you start

Buy Japanese curry roux blocks (such as S&B Golden Curry or Vermont Curry). Mild, medium hot or hot all work, so pick your heat level.
Shred the mozzarella from a block if you can. It melts more smoothly than pre-shredded cheese.
Dice the carrots and potatoes small (¼- to ½-inch). Larger pieces won't turn tender in the simmer time or cut cleanly in the finished lasagna.
Have a large pot, a large deep skillet and a saucepan ready. The noodles, curry and white sauce are made at the same time.

1
Prep the ingredients
- Dice the onions, mince the garlic, grate the ginger, dice the carrots and cube the potatoes as listed.
- Break the curry roux into small pieces so it melts quickly later.
- Shred the mozzarella and grate the Parmesan.
- Mix the panko with the 1 tbsp melted butter in a small bowl and set aside.
- Bring 5 quarts (5 L) of water to a boil for the noodles.
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Ready when: Everything is cut and measured, and the water is at a rolling boil.
Tip: Small, even dice are the key to a filling that cuts neatly into squares.
2
Boil the noodles
- Stir the 1 tbsp salt into the boiling water.
- Add the 9 lasagna noodles and cook, stirring occasionally in the first 2 minutes so they don't stick, for about 2 minutes less than the package time (usually 8 minutes).
- Drain, rinse briefly under cool water and lay the noodles flat in a single layer on a lightly oiled baking sheet or on a clean towel.
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Ready when: Noodles are pliable but still have a firm bite in the center. They finish cooking in the oven.
Tip: Don't cook them fully. Noodles that are too soft turn mushy after baking.
3
Soften the aromatics
- Heat the oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium heat.
- Add the diced onions and a pinch of salt from the pot, and cook, stirring often, for 8 to 10 minutes.
- Add the garlic and ginger and stir for 1 minute until fragrant.
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Ready when: Onions are soft, translucent and just starting to turn golden at the edges.
Tip: Lower the heat if the garlic starts to brown. Burnt garlic tastes bitter.
4
Brown the beef
- Raise the heat to medium-high.
- Add the ground beef and break it into small crumbles with a wooden spoon.
- Cook for 7 to 8 minutes, stirring occasionally.
- Stir in the tomato paste and cook for 1 minute more.
- If more than 2 tablespoons of fat has pooled in the pan, spoon off the excess.
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Ready when: Beef is browned with no pink remaining, and the tomato paste has darkened to a brick red.
Tip: Don't stir constantly. A few minutes of contact with the pan gives better browning and flavor.
5
Simmer the vegetables
- Add the carrots, potatoes and beef broth.
- Scrape up any browned bits from the bottom of the pan.
- Bring to a boil, then reduce the heat to medium-low, cover and simmer for 15 minutes, stirring once or twice.
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Ready when: A potato cube is easily pierced with a fork but still holds its shape.
Tip: Keep the lid on so the liquid doesn't reduce too soon. The roux thickens it in the next step.
6
Melt in the roux
- Turn the heat off and add the curry roux pieces.
- Stir for 1 to 2 minutes until fully dissolved.
- Return to low heat, add the soy sauce and tonkatsu sauce, and simmer uncovered for 5 minutes, stirring often.
- Taste and adjust.
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Ready when: The curry is thick like a stew and leaves a clear trail when you drag a spoon across the bottom of the pan. No lumps of roux remain.
Tip: Adding roux off the heat stops it clumping. If the curry is too thick to spread, stir in 2 to 3 tablespoons of water.
7
Make the white sauce
- In a medium saucepan over medium heat, melt the 3 tbsp butter.
- Whisk in the flour and cook for 1 minute, whisking constantly, without letting it brown.
- Slowly pour in the milk a little at a time, whisking until smooth.
- Cook for 4 to 5 minutes, whisking often, until thickened.
- Season with white pepper.
- No salt is needed because the curry and cheese are salty.
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Ready when: The sauce coats the back of a spoon, and a finger drawn through it leaves a clean line.
Tip: Add the milk gradually. Adding it all at once makes the sauce lumpy.
8
Assemble the layersOven 375°F / 190°C
- Heat the oven to 375°F (190°C) with a rack in the center.
- Spread ¾ cup of the curry over the bottom of an ungreased 9×13-inch (23×33 cm) dish.
- Add 3 noodles side by side, slightly overlapping.
- Top with a third of the remaining curry, a third of the white sauce, and a quarter of the mozzarella.
- Repeat the layers twice more, using all the noodles.
- Spread the last of the white sauce over the top, then sprinkle with the remaining mozzarella and the Parmesan.
- Scatter the buttered panko over the cheese.
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Ready when: Three noodle layers are stacked, with cheese and panko evenly covering the top.
Tip: Spread each layer all the way to the corners so the squares hold together when sliced.
9
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil.
- Place on a rimmed baking sheet to catch any drips.
- Bake at 375°F (190°C) for 25 minutes.
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Ready when: The edges are bubbling gently and steam escapes when you lift a corner of the foil.
Tip: Lightly oil the underside of the foil, or use a spray, so the cheese doesn't stick.
10
Uncover and brownOven 375°F / 190°C
- Remove the foil and bake for 15 to 20 minutes more at 375°F (190°C).
- Check the center with an instant-read thermometer.
- If the top isn't deep golden, broil on high for 1 to 2 minutes, watching constantly.
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Ready when: The cheese is bubbling and golden brown, the panko is crisp, and the center reads 165°F (74°C).
Tip: Panko burns fast under the broiler. Don't walk away.
11
Rest and serve
- Let the lasagna rest on a wire rack for 15 minutes so the layers set.
- Sprinkle with the sliced scallions.
- Cut into 8 squares with a sharp knife and serve with fukujinzuke or pickled ginger on the side, if using.
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Ready when: The lasagna no longer slides when the pan is nudged, and cut squares hold clean edges.
Tip: Cutting too early lets the filling run out. Wait the full 15 minutes.

Good to know

Tips

Roux brands differ in salt and heat. Taste the curry before assembling. It should taste slightly strong because the noodles and white sauce mellow it.
The filling must be thick, not soupy. If it is thin after the roux step, simmer 3 to 5 more minutes before layering.
Place the dish on a baking sheet. The curry can bubble over the edge.
For a deeper, classic Japanese curry flavor, stir 1 tbsp grated apple or 1 tsp honey into the curry with the soy sauce.

Make ahead

"Make the curry filling up to 3 days ahead and refrigerate it. It thickens when cold, so loosen it with a splash of water when you assemble. You can assemble the whole lasagna (without the panko) up to 24 hours ahead, covered in the fridge. Add the panko just before baking, and bake covered for 35 minutes, then uncovered for 15 to 20 minutes."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: cover tightly and keep up to 4 days. Freezer: wrap individual squares in plastic and foil and freeze up to 3 months; thaw overnight in the fridge. Reheat: single portions in a microwave at 70% power for 2 to 3 minutes, or cover with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes until steaming hot in the center (165°F / 74°C)."

Substitutions

ground beef (80% lean) → ground pork, ground chicken thigh or a half-and-half mix of beef and pork. Ground chicken is leaner, so add an extra 1 tbsp of oil when browning. Cook all poultry to 165°F (74°C).
Japanese curry roux blocks → 2 tbsp mild curry powder, 3 tbsp butter and 3 tbsp flour cooked together for 2 minutes. Whisk this paste into the simmering broth. Add 1 tsp sugar and ½ tsp extra salt for a similar taste.
low-moisture mozzarella → Monterey Jack, Gruyère or a mix of mozzarella and mild cheddar. Use a good melting cheese. Avoid very aged cheeses, which turn oily.
dried lasagna noodles (regular, not no-boil) → no-boil lasagna noodles. Skip the boiling step and add ½ cup (120 ml) extra broth to the curry, since dry noodles absorb liquid as they bake.

baked beef comfort food curry family dinner fusion japanese lasagna

Steps

Prep the ingredients

Boil the noodles

Soften the aromatics

Brown the beef

Simmer the vegetables

Melt in the roux

Make the white sauce

Assemble the layersOven 375°F / 190°C

Bake coveredOven 375°F / 190°C

Uncover and brownOven 375°F / 190°C

Rest and serve

Good to know

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