Thai Basil Lamb Lasagna

Name: Thai Basil Lamb Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) ground lamb; 6 cloves (30 g) garlic cloves, minced; 2 medium (100 g) shallots, finely minced; 2 whole (20 g) Thai red chili peppers, seeded and minced (adjust for heat preference); 2 tbsp (30 ml) fish sauce; 1 cup (20 g) Thai basil leaves, roughly chopped; 2 tbsp (30 ml) fresh lime juice; 1 tbsp (12 g) palm sugar; 2 tbsp (30 ml) olive oil; 12 oz (340 g) lasagna noodles (about 12–15 sheets); 3 tbsp (43 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed; ¼ tsp (½ g) ground nutmeg; ¼ tsp (½ g) white pepper; to taste sea salt; 8 oz (225 g) fresh mozzarella cheese, thinly sliced; ¾ cup (75 g) Parmesan cheese, finely grated; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A bold fusion of Thai and Italian flavors: tender ground lamb infused with Thai basil, garlic, and chili heat, layered with silky béchamel sauce and lasagna noodles, then baked until golden. The result is aromatic, slightly spicy, and deeply satisfying—a dish that honors both traditions.

Prep: 25 min
Cook: 50 min
Wait: 35 min
Total: 1 hr 50 min
Makes: 1 lasagna (8 servings)

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Ingredients

8 servings

1½ lb (680 g) ground lamb
6 cloves (30 g) garlic cloves, minced
2 medium (100 g) shallots, finely minced
2 whole (20 g) Thai red chili peppers, seeded and minced (adjust for heat preference)
2 tbsp (30 ml) fish sauce
1 cup (20 g) Thai basil leaves, roughly chopped
2 tbsp (30 ml) fresh lime juice
1 tbsp (12 g) palm sugar
2 tbsp (30 ml) olive oil
12 oz (340 g) lasagna noodles (about 12–15 sheets)
For the béchamel sauce
3 tbsp (43 g) unsalted butter
3 tbsp (24 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
¼ tsp (0.5 g) ground nutmeg
¼ tsp (0.5 g) white pepper
to taste sea salt
8 oz (225 g) fresh mozzarella cheese, thinly sliced
¾ cup (75 g) Parmesan cheese, finely grated
to taste freshly ground black pepper

Equipment (10)

Large pot (5–6 quart)
9×13-inch (23×33 cm) baking dish
Large skillet (12 inch)
Medium saucepan
Colander
Whisk
Wooden spoon
Measuring cups and spoons
Sharp knife and cutting board
Instant-read thermometer

Steps

Before you start

Preheat oven to 375°F (190°C)
Bring a large pot of salted water to a boil for the pasta
Have a 9×13-inch (23×33 cm) baking dish ready
Measure out all ingredients before you begin—the cooking moves quickly

1
Cook the lasagna noodles
- Add lasagna noodles to the boiling salted water and cook until al dente, about 9–10 minutes.
- Stir occasionally to prevent sticking.
- Drain in a colander and lay the sheets flat on a clean kitchen towel to prevent them from sticking together.
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Ready when: Noodles are tender but still firm to the bite
Tip: Don't overcook—the noodles will soften more in the oven. Lay them flat on a towel to cool and prevent sticking.
2
Sauté aromatics
- Heat 2 tablespoons (30 ml) olive oil in a large 12-inch skillet over medium-high heat.
- Add minced shallots and minced garlic, stirring constantly for about 2 minutes until fragrant and softened but not browned.
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Ready when: Shallots and garlic are soft and fragrant, with no color
Tip: Watch carefully—burned garlic tastes bitter. Stir constantly.
3
Brown the lamb
- Increase heat to high.
- Add the ground lamb (1.5 lb / 680 g) and cook, breaking it apart with a wooden spoon, for 8–10 minutes until it loses all pink color and reaches an internal temperature of 160°F (71°C) as measured with an instant-read thermometer.
- Drain off excess fat if needed, leaving about 1–2 tablespoons in the pan.
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Ready when: Lamb is deeply browned with no pink remaining and reaches 160°F (71°C) internal temperature
Tip: Break the meat into small pieces as it cooks—small, even pieces cook faster and create a better texture. Use an instant-read thermometer to ensure food safety.
4
Add chili and season
- Stir in the minced Thai red chili (2 whole peppers, seeded), and cook for 30 seconds.
- Add fish sauce (2 tablespoons / 30 ml) and palm sugar (1 tablespoon / 12 g).
- Stir and cook for 1 minute to meld the flavors.
- The mixture should smell strongly aromatic and slightly sweet-salty.
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Ready when: Fish sauce is fully incorporated and the aroma fills the kitchen
Tip: Don't skip the chili—it's crucial to the Thai flavor profile. Adjust the amount if you prefer less heat.
5
Add lime juice and basil
- Reduce heat to medium-low.
- Squeeze in the fresh lime juice (2 tablespoons / 30 ml) and fold in the roughly chopped Thai basil (1 cup / 20 g).
- Stir gently for about 30 seconds just to wilt the basil slightly.
- Taste and adjust seasoning with black pepper.
- Set the filling aside to cool slightly.
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Ready when: Basil is just wilted and aromatic; mixture is warm
Tip: Add the basil at the end to preserve its bright, peppery flavor. Don't overheat it.
6
Make the béchamel sauce
- In a medium saucepan, melt 3 tablespoons (43 g) unsalted butter over medium heat.
- Sprinkle in 3 tablespoons (24 g) all-purpose flour, stirring constantly with a whisk for 1–2 minutes to create a light blond roux.
- Slowly pour in 3 cups (720 ml) warmed milk, whisking continuously to avoid lumps.
- Continue whisking for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
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Ready when: Sauce coats the back of a spoon and flows slowly off it
Tip: Add milk slowly at first to avoid lumps. If lumps form, strain the sauce through a fine-mesh sieve.
7
Season the béchamel
- Remove from heat.
- Whisk in 0.25 teaspoon (0.5 g) ground nutmeg and 0.25 teaspoon (0.5 g) white pepper.
- Taste and season with sea salt to your preference.
- The sauce should be silky, not too thick or too thin.
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Ready when: Nutmeg and pepper are fully incorporated and fragrant
Tip: Taste carefully—you can always add more seasoning, but you can't remove it.
8
Assemble the lasagna (layer 1)
- Spread a thin layer of béchamel sauce (about ½ cup / 120 ml) on the bottom of the 9×13-inch (23×33 cm) baking dish.
- Arrange 4–5 lasagna noodles in a single layer, overlapping slightly.
- Spread about 1.5 cups (360 ml) of the lamb filling over the noodles.
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Ready when: Filling is evenly distributed
Tip: Break noodles if needed to fit the pan without major gaps. A thin base layer of sauce prevents sticking.
9
Layer the cheeses and sauce (layer 2)
- Spoon about 1 cup (240 ml) of béchamel over the lamb filling and spread evenly.
- Top with one-third of the fresh mozzarella slices (about 2.5 oz / 75 g) and sprinkle with one-third of the grated Parmesan (about ¼ cup / 25 g).
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Ready when: Cheeses are distributed evenly
Tip: Tear fresh mozzarella into smaller pieces so it melts evenly. Don't compress the layers.
10
Build layer 3
- Arrange another 4–5 noodles in a single layer.
- Spread the remaining lamb filling (about 1.5 cups / 360 ml) over the noodles.
- Top with about 1 cup (240 ml) more béchamel sauce.
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Ready when: Filling and sauce are evenly distributed
Tip: Don't overfill—too much filling makes the lasagna hard to slice.
11
Top with cheese and noodles (final layer)
- Add another third of the mozzarella (about 2.5 oz / 75 g) and another third of the Parmesan (about ¼ cup / 25 g).
- Finish with a final layer of 4–5 lasagna noodles.
- Spread the remaining béchamel sauce (about 1 cup / 240 ml) over the top and cover with the last third of mozzarella (about 2.5 oz / 75 g) and Parmesan (about ¼ cup / 25 g).
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Ready when: Top is fully covered with cheese and sauce
Tip: Cover completely with sauce to prevent the exposed noodles from drying out.
12
Bake until goldenOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil (spray the underside with cooking spray so the cheese doesn't stick).
- Place in the preheated 375°F (190°C) oven.
- Bake for 30 minutes covered.
- Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and the sauce is bubbling around the edges.
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Ready when: Top is deep golden brown and sauce bubbles visibly around the edges
Tip: Don't skip the foil in the first half—it prevents the top from burning before the filling heats through.
13
Rest before serving
- Remove from the oven and let rest on the countertop for 10–15 minutes before slicing.
- This allows the layers to set so the lasagna holds together when plated.
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Ready when: Top is cool enough to touch; sauce has stopped actively bubbling
Tip: Don't skip this step—cutting into hot lasagna causes it to fall apart.

Good to know

Tips

Thai basil is spicier and more anise-forward than Italian basil—it's not interchangeable. Find it at Asian markets or grow it yourself if possible.
Fish sauce smells pungent raw but mellows significantly when cooked. Trust the recipe and don't skip it—it builds the savory backbone of the dish.
For less heat, remove the chili seeds completely or use just one pepper. For more heat, add more chili or a pinch of dried red pepper flakes.
Make sure your lasagna noodles are truly al dente—they'll continue to soften in the oven and absorb sauce as the lasagna bakes and rests.

Make ahead

You can assemble the lasagna up to 8 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from the fridge, adding 10–15 minutes to the covered baking time. Alternatively, bake completely, cool, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered with foil, at 350°F (175°C) for 25–30 minutes until warmed through.

Storage & reheating

Room temperature: up to 2 hours. Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave (2–3 minutes) or cover the whole dish with foil and warm in a 350°F (175°C) oven for 20–25 minutes. Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Substitutions

Thai basil leaves → fresh cilantro or mint. Thai basil has a distinctive anise-like flavor, but cilantro or mint will brighten the dish in a different way. Use the same amount and stir in at the end to preserve freshness.
palm sugar → brown sugar or honey. Palm sugar adds subtle caramel notes, but brown sugar or honey provide similar sweetness. Use the same weight or volume.
fish sauce → soy sauce or tamari. Fish sauce is essential to Thai flavor, but soy sauce or tamari can replace it in a pinch. Start with 1.5 tablespoons (23 ml) and taste; the result will be less authentic but still delicious.
fresh mozzarella cheese → ricotta cheese. Fresh mozzarella melts beautifully, but ricotta creates a creamier texture. Use the same amount, spreading it in thin layers rather than slicing.