LasagnaThaiMedium

Thai Green Curry Lasagna

Name: Thai Green Curry Lasagna
Prep time: 42 min
Cook time: 1 h 33 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 10 noodles (250 g) dry lasagna noodles, standard (not no-boil); 9 are used and 1 is a spare for tears; 1 tbsp (10 g) kosher salt, for the noodle cooking water; 1¾ cups (15 oz) (425 g) whole-milk ricotta, drained of any liquid in the tub; 1 large (50 g) large egg, lightly beaten; 2 medium (130 g) limes, 1 lime: zest finely grated (about 1 tsp) then juiced (about 1 tbsp); 1 lime cut into 8 wedges for serving; 3 cups (12 oz) (340 g) low-moisture whole-milk mozzarella, shredded; 1 tsp (4 g) kosher salt, divided: ¼ tsp for zucchini, ½ tsp for ricotta, remainder for the chicken; 3 tbsp (45 ml) neutral oil (such as avocado or canola), divided: 1 tbsp for zucchini, 1 tbsp for chicken, 1 tbsp for noodles and greasing the foil; 2 medium (450 g) zucchini, ends trimmed, cut into ¼-inch (6 mm) half-moons; 1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into ½-inch (1.25 cm) pieces; 1 medium (200 g) yellow onion, finely diced; 1 medium (180 g) red bell pepper, seeded, cut into ½-inch (1.25 cm) dice; 4 cloves (12 g) garlic, minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 4 tbsp (64 g) Thai green curry paste; 2 cans (13.5 oz each) (800 ml) full-fat coconut milk, shaken well before opening; ½ cup (120 ml) low-sodium chicken broth; 1 tbsp (15 ml) fish sauce; 1 tbsp (12 g) light brown sugar or palm sugar, packed; 2 tbsp (16 g) cornstarch; 2 tbsp (30 ml) cold water, for the cornstarch slurry; 1 cup, packed (25 g) Thai basil leaves, leaves picked; half roughly torn for the sauce, half left whole for garnish; ¼ cup (8 g) fresh cilantro, leaves and tender stems, roughly chopped; ¼ cup (35 g) roasted unsalted peanuts, roughly chopped (optional); 1 small (10 g) red Thai chile or Fresno chile, thinly sliced into rings (optional)

From the MyKitchenBank Kitchen

Layers of tender noodles, lime-scented ricotta, and melted mozzarella meet a fragrant green curry filling of chicken, zucchini, and coconut milk. It bakes into a creamy, sliceable lasagna with Thai basil, peanuts, and a squeeze of lime on top.

Prep: 42 min
Cook: 1 hr 33 min
Wait: 15 min
Total: 2 hr 30 min
Makes: 1 (9×13-inch) lasagna, 8 generous squares

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Ingredients

8 servings

For the lasagna
10 noodles (250 g) dry lasagna noodles, standard (not no-boil); 9 are used and 1 is a spare for tears
1 tbsp (10 g) kosher salt, for the noodle cooking water
1¾ cups (15 oz) (425 g) whole-milk ricotta, drained of any liquid in the tub
1 large (50 g) large egg, lightly beaten
2 medium (130 g) limes, 1 lime: zest finely grated (about 1 tsp) then juiced (about 1 tbsp); 1 lime cut into 8 wedges for serving
3 cups (12 oz) (340 g) low-moisture whole-milk mozzarella, shredded
1 tsp (4 g) kosher salt, divided: ¼ tsp for zucchini, ½ tsp for ricotta, remainder for the chicken
For the green curry filling
3 tbsp (45 ml) neutral oil (such as avocado or canola), divided: 1 tbsp for zucchini, 1 tbsp for chicken, 1 tbsp for noodles and greasing the foil
2 medium (450 g) zucchini, ends trimmed, cut into ¼-inch (6 mm) half-moons
1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into ½-inch (1.25 cm) pieces
1 medium (200 g) yellow onion, finely diced
1 medium (180 g) red bell pepper, seeded, cut into ½-inch (1.25 cm) dice
4 cloves (12 g) garlic, minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
4 tbsp (64 g) Thai green curry paste
2 cans (13.5 oz each) (800 ml) full-fat coconut milk, shaken well before opening
½ cup (120 ml) low-sodium chicken broth
1 tbsp (15 ml) fish sauce
1 tbsp (12 g) light brown sugar or palm sugar, packed
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) cold water, for the cornstarch slurry
1 cup, packed (25 g) Thai basil leaves, leaves picked; half roughly torn for the sauce, half left whole for garnish
To finish
¼ cup (8 g) fresh cilantro, leaves and tender stems, roughly chopped
¼ cup (35 g) roasted unsalted peanuts, roughly chopped (optional)
1 small (10 g) red Thai chile or Fresno chile, thinly sliced into rings (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish, about 3 quarts
Large pot for boiling noodles (5–6 quart)
12-inch (30 cm) deep skillet or 5-quart Dutch oven
Medium mixing bowl
Aluminum foil
Instant-read thermometer
Rimmed baking sheet or parchment for laying out noodles

Steps

Before you start

Shake both cans of coconut milk well before opening, since the cream separates from the liquid. Use full-fat coconut milk, not light.
Green curry pastes vary a lot in heat. Taste a tiny bit first. Use 3 tablespoons for mild and 4 for medium-spicy.
Position an oven rack in the center. You will preheat the oven to 375°F (190°C) while you assemble.
Read the timing: about 2½ hours total, including a 15-minute rest that is essential for clean slices.
Pat the chicken dry and cut the zucchini before you start. The recipe moves quickly once the stove is on.

1
Prep the ingredients
- Cut the chicken into ½-inch pieces and pat dry.
- Cut the zucchini into ¼-inch half-moons.
- Dice the onion and bell pepper, mince the garlic, and grate the ginger.
- Zest 1 lime into a small bowl, then juice it and set the juice aside.
- Cut the second lime into 8 wedges.
- Shred the mozzarella if it came in a block.
- Pick the basil leaves and tear half of them.
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Ready when: All vegetables and chicken are cut and set out in separate piles.
Tip: Keep the chicken pieces about ½ inch so they cook through during the bake.
2
Boil the noodles
- Bring a large pot of water to a rolling boil over high heat and add 1 tbsp kosher salt.
- Add the 10 noodles and cook 8 minutes, stirring in the first minute so they don't stick.
- They should be pliable but still slightly firm in the center.
- Drain and rinse briefly under cool water.
- Toss with about 1 tsp of the oil and lay the noodles flat in a single layer on a baking sheet or parchment.
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Ready when: Noodles bend easily but still have a firm bite at the center, about 2 minutes short of fully tender.
Tip: Slightly underdone is right. They finish softening in the oven, and overcooked noodles tear.
3
Sear the zucchini
- Heat 1 tbsp oil in a 12-inch deep skillet or Dutch oven over medium-high heat until shimmering.
- Add the zucchini in a single layer, sprinkle with ¼ tsp salt, and cook, stirring only every minute or so, for 5–6 minutes.
- Transfer to a plate.
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Ready when: Zucchini is golden at the edges and has lost its raw look but still holds its shape.
Tip: Searing first drives off water so the lasagna doesn't turn watery. If your pan is crowded, cook in two batches.
4
Brown chicken and aromatics
- In the same skillet, heat 1 tbsp oil over medium-high heat.
- Add the chicken, season with a pinch of salt, and cook undisturbed for 3 minutes, then stir and cook 2 minutes more until browned in spots.
- Add the onion and bell pepper and cook, stirring, 3 minutes until softened.
- Stir in the garlic, ginger, and curry paste and cook 1 minute, stirring constantly, until very fragrant and the paste darkens slightly.
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Ready when: Chicken is lightly browned on the outside, onion is soft, and the kitchen smells strongly of curry, garlic, and lemongrass.
Tip: Frying the curry paste in oil before adding liquid deepens its flavor and removes any raw edge.
5
Simmer the sauce
- Pour in the coconut milk (scrape the thick cream from the can too), chicken broth, fish sauce, and brown sugar.
- Stir, scraping up browned bits.
- Bring to a gentle bubble, then lower the heat to medium and simmer, stirring occasionally, for 10 minutes until reduced by about a quarter and the chicken is nearly cooked.
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Ready when: Sauce coats the back of a spoon lightly and the chicken pieces are opaque throughout.
Tip: Keep it at a gentle simmer. A hard boil can make coconut milk split and turn oily.
6
Thicken and finish filling
- Whisk the cornstarch with the cold water until smooth.
- Stir it into the simmering sauce and cook 1–2 minutes, stirring, until thickened.
- Remove from the heat.
- Stir in the lime juice, the torn half of the basil, and the seared zucchini.
- Taste and add a pinch of salt or splash of fish sauce if needed.
- The filling should be thick and spoonable, like a loose stew.
- Divide it mentally into 4 equal portions.
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Ready when: A spoon dragged across the pan bottom leaves a trail that closes slowly. Sauce is glossy and thick.
Tip: If the filling looks thin, simmer another 2–3 minutes. It will thicken a bit more as it bakes and rests.
7
Mix the ricotta
- In a medium bowl, stir together the ricotta, beaten egg, lime zest, and ½ tsp salt until smooth and evenly combined.
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Ready when: Mixture is uniform with no streaks of egg.
8
Assemble the layersOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Spread 1 portion of the filling (about 2 cups) over the bottom of a 9×13-inch dish.
- Cover with 3 noodles side by side, trimming to fit.
- Dollop half the ricotta mixture over the noodles and spread gently, then top with 1 portion of filling and ⅓ of the mozzarella sprinkled over (about 1 cup/113 g).
- Repeat with 3 more noodles, the remaining ricotta, a portion of filling, and another ⅓ of the mozzarella.
- Finish with the last 3 noodles, the final portion of filling spread to the edges, and the remaining mozzarella.
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Ready when: Top layer is fully covered with filling so the noodles won't dry out.
Tip: Make sure the top noodles are completely covered with sauce, or the corners will turn hard and crisp.
9
Bake coveredOven 375°F / 190°C
- Brush the shiny side of a sheet of foil with the remaining oil and cover the dish tightly, oiled side down.
- Set the dish on a rimmed baking sheet to catch drips.
- Bake in the 375°F (190°C) oven for 30 minutes.
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Ready when: Edges are bubbling around the sides and the filling is steaming when you lift a corner of foil.
Tip: Oiling the foil keeps the cheese from sticking when you remove it.
10
Uncover and brownOven 375°F / 190°C
- Carefully remove the foil, watching for steam.
- Return to the 375°F (190°C) oven and bake 15 minutes more.
- Check that the center registers 165°F (74°C) on an instant-read thermometer.
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Ready when: Cheese is melted with golden-brown spots, the sauce bubbles at the edges, and the center reads 165°F (74°C).
Tip: If the cheese is not browned but the center is hot, broil on high for 1–2 minutes, watching closely.
11
Rest, garnish, and serve
- Let the lasagna rest on a rack for 15 minutes so the layers set.
- Meanwhile, chop the cilantro, peanuts, and chile if you haven't.
- Scatter the cilantro, whole basil leaves, peanuts, and chile over the top.
- Cut into 8 squares and serve with lime wedges for squeezing.
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Ready when: Filling no longer runs when you cut a corner, and the squares hold their shape.
Tip: Cutting too early gives sloppy slices. The rest is what makes the layers hold.

Good to know

Tips

Don't skip searing the zucchini. Raw zucchini releases water in the oven and makes the layers slide.
Use low-moisture mozzarella, not fresh, for the same reason. Fresh mozzarella adds too much liquid.
Taste the filling before layering. It should taste slightly bolder than you want, since the noodles and cheese mellow it.
For more heat, add the sliced chile to the filling, or serve with a little extra curry paste thinned with lime juice.

Make ahead

Assemble the lasagna through step 8, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding about 15 minutes to the covered bake time, and confirm the center reaches 165°F (74°C). The filling can also be made 2 days ahead and kept chilled.

Storage & reheating

Room temperature: up to 2 hours after baking. Fridge: cover tightly and keep up to 4 days. Freezer: wrap individual squares well and freeze up to 2 months; thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 20–25 minutes (a single square needs 15–20), until hot in the center and steaming. Microwave single portions at 70% power for 2–3 minutes.

Substitutions

Thai basil leaves → regular basil plus a few torn mint leaves. Sweet basil lacks Thai basil's anise note. The mint adds a little brightness.
boneless, skinless chicken thighs → chicken breast or peeled shrimp. Cut breast the same size and avoid overcooking it. For shrimp, skip the browning and stir raw shrimp into the finished filling in step 6, since they cook in the oven.
fish sauce → soy sauce or tamari. Use the same amount. The flavor will be less funky but still savory.
whole-milk ricotta → small-curd cottage cheese, well drained. Drain in a sieve for 10 minutes and blend briefly for a smoother texture.
roasted unsalted peanuts → roasted cashews or toasted coconut flakes. Use the same amount, or omit for a nut-free version.

baked chicken coconut comfort food fusion green curry lasagna thai

Steps

Prep the ingredients

Boil the noodles

Sear the zucchini

Brown chicken and aromatics

Simmer the sauce

Thicken and finish filling

Mix the ricotta

Assemble the layersOven 375°F / 190°C

Bake coveredOven 375°F / 190°C

Uncover and brownOven 375°F / 190°C

Rest, garnish, and serve

Good to know

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