LasagnaChineseEasy

Wonton Wrapper Lasagna with Ginger Pork and Bok Choy

Name: Wonton Wrapper Lasagna with Ginger Pork and Bok Choy
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 tbsp (15 ml) neutral oil (such as canola or avocado); 1 lb (450 g) ground pork, at room temperature for 15 minutes; 2 tbsp (15 g) fresh ginger, peeled and finely grated or minced; 3 cloves (10 g) garlic, minced; 1 lb (450 g) baby bok choy, trimmed, stalks and leaves cut into ½-inch (1 cm) pieces, rinsed and well drained; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (35 g) hoisin sauce; 2 tbsp (30 ml) Shaoxing wine or dry sherry; 1½ cups (360 ml) low-sodium chicken broth; 1 tbsp (8 g) cornstarch, stirred into 1 tablespoon (15 ml) cold water until smooth; ¼ tsp (½ g) ground white pepper; 1 cup (240 g) whole-milk ricotta; 1 large (50 g) large egg, lightly beaten; 4 scallions (50 g) scallions, thinly sliced, white and green parts separated, plus 1 tablespoon green slices reserved for garnish; 2 tsp (10 ml) toasted sesame oil; ¼ tsp (1½ g) kosher salt; 24 wrappers (125 g) square wonton wrappers (3½-inch / 9 cm), kept covered with a damp towel; 8 oz (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups); cooking spray or neutral oil, for greasing the dish; 1 tsp (3 g) toasted sesame seeds, for garnish (optional)

From the MyKitchenBank Kitchen

Layers of tender wonton wrappers, ginger-soy pork, wilted bok choy and sesame-scented ricotta bake under a blanket of melted mozzarella. It tastes like a pan of potstickers meets lasagna, and it needs no boiling of noodles.

Prep: 30 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 30 min
Makes: 1 8-inch square lasagna (6 servings)

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Ingredients

6 servings

For the pork and bok choy sauce
1 tbsp (15 ml) neutral oil (such as canola or avocado)
1 lb (450 g) ground pork, at room temperature for 15 minutes
2 tbsp (15 g) fresh ginger, peeled and finely grated or minced
3 cloves (10 g) garlic, minced
1 lb (450 g) baby bok choy, trimmed, stalks and leaves cut into ½-inch (1 cm) pieces, rinsed and well drained
3 tbsp (45 ml) low-sodium soy sauce
2 tbsp (35 g) hoisin sauce
2 tbsp (30 ml) Shaoxing wine or dry sherry
1½ cups (360 ml) low-sodium chicken broth
1 tbsp (8 g) cornstarch, stirred into 1 tablespoon (15 ml) cold water until smooth
¼ tsp (0.5 g) ground white pepper
For the sesame ricotta
1 cup (240 g) whole-milk ricotta
1 large (50 g) large egg, lightly beaten
4 scallions (50 g) scallions, thinly sliced, white and green parts separated, plus 1 tablespoon green slices reserved for garnish
2 tsp (10 ml) toasted sesame oil
¼ tsp (1.5 g) kosher salt
For assembly
24 wrappers (125 g) square wonton wrappers (3½-inch / 9 cm), kept covered with a damp towel
8 oz (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups)
cooking spray or neutral oil, for greasing the dish
1 tsp (3 g) toasted sesame seeds, for garnish (optional)

Equipment (6)

8×8-inch (20×20 cm) baking dish, at least 2 inches (5 cm) deep
Large (12-inch / 30 cm) skillet or sauté pan
Aluminum foil
Medium bowl
Instant-read thermometer
Cutting board and knife

Steps

Before you start

Use square, thin wonton wrappers (about 3½ inches / 9 cm). Keep them in their bag until needed so they don't dry out.
Shred the mozzarella yourself from a block if you can. It melts more smoothly than pre-shredded cheese.
The sauce should look slightly too wet before layering. The wrappers absorb liquid as they bake, and a thick sauce leaves them dry.
Total time is about 90 minutes, including a 10-minute rest that makes the layers sliceable.

1
Prep and preheatOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Grease the bottom and sides of an 8×8-inch (20×20 cm) baking dish with cooking spray.
- Peel and grate the ginger, mince the garlic, slice the scallions (keeping whites and greens separate, with 1 tablespoon of greens set aside), chop the bok choy and shred the mozzarella.
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Ready when: Everything is chopped and within reach before you turn on the stove.
Tip: Drain the rinsed bok choy well in a colander. Excess water will make the sauce too thin.
2
Mix sesame ricotta
- In a medium bowl, stir together the ricotta, beaten egg, scallion greens (not the reserved garnish), sesame oil and kosher salt until evenly combined.
- Refrigerate until needed.
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Ready when: The mixture is smooth with no streaks of egg.
3
Brown the pork
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the ground pork and break it into small crumbles with a spoon.
- Cook, stirring occasionally, for 6 to 8 minutes.
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Ready when: The pork is no longer pink, lightly browned in spots, and reaches 160°F (71°C). Spoon off all but 1 tablespoon of fat if it looks greasy.
Tip: Don't stir constantly in the first 2 minutes. Letting the pork sit builds browning and flavor.
4
Add aromatics
- Reduce the heat to medium.
- Add the ginger, garlic and scallion whites to the pork and stir for 1 to 2 minutes.
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Ready when: The pan smells strongly of ginger and garlic, and the garlic is fragrant but not browned.
Tip: Burnt garlic turns bitter. Lower the heat if it begins to darken.
5
Wilt the bok choy
- Add the bok choy to the skillet and stir for 3 to 4 minutes, pressing it into the pan.
- Pour in the soy sauce, hoisin and Shaoxing wine, and stir to coat.
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Ready when: The leaves are collapsed and bright green, and the stalks are crisp-tender, bending but still with some bite.
6
Simmer the sauce
- Pour in the chicken broth and white pepper, and bring to a simmer over medium heat.
- Stir the cornstarch slurry again, then pour it in while stirring.
- Simmer for 2 minutes.
- Remove from the heat.
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Ready when: The sauce lightly coats the back of a spoon but is still loose and brothy, like a thin gravy.
Tip: Don't thicken it further. The wrappers need the extra liquid to cook through.
7
Layer the lasagna
- Spread 1 cup of the pork mixture (mostly sauce) over the bottom of the dish.
- Arrange 6 wrappers on top in 3 rows of 2, overlapping slightly so the bottom is covered.
- Dollop one-third of the ricotta mixture over the wrappers and spread it gently.
- Top with one-third of the remaining pork mixture and ⅓ of the mozzarella (about ⅔ cup).
- Repeat twice more, then finish with a final 6 wrappers, all remaining pork mixture and sauce, and the last of the mozzarella.
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Ready when: You have 4 layers of wrappers (24 in total), and the top layer of wrappers is fully covered with sauce so none are exposed.
Tip: Any exposed wrapper corners will turn hard and crisp. Push them under the sauce.
8
Bake coveredOven 400°F / 205°C
- Cover the dish tightly with foil (spray the underside lightly so the cheese won't stick).
- Bake at 400°F (200°C) for 20 minutes.
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Ready when: Sauce is bubbling at the edges and the wrappers are tender when pierced with a knife.
Tip: Place a baking sheet on the rack below to catch any drips.
9
Brown the topOven 400°F / 205°C
- Remove the foil and bake for 8 to 10 minutes more at 400°F (200°C).
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Ready when: The cheese is melted and spotted golden brown, and the center reads at least 160°F (71°C).
Tip: For deeper browning, broil on high for the last 1 to 2 minutes, watching closely.
10
Rest and serve
- Let the lasagna rest on a rack for 10 minutes so the layers set.
- Sprinkle with the reserved scallion greens and sesame seeds, then cut into 6 squares and lift out with a wide spatula.
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Ready when: The bubbling has stopped and the sauce no longer runs when you cut into it.

Good to know

Tips

Keep unused wonton wrappers under a damp towel. They dry and crack within minutes in open air.
The sauce looks like too much, but the wrappers drink it up during baking. Don't drain it.
Don't use refrigerated egg roll wrappers in place of wonton wrappers. They are much thicker and won't soften in this time.
Serve with chili crisp or a splash of rice vinegar for brightness.

Make ahead

"Cook the pork and bok choy sauce (steps 3–6) and mix the ricotta up to 2 days ahead; refrigerate separately. Cool the sauce to room temperature before assembling, or add 5 minutes to the covered baking time if using it cold. Assemble just before baking so the wrappers don't turn gummy."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight for up to 3 days. Freezer: baked and cooled, wrapped well for up to 2 months (the wrappers will be softer). Reheat single portions, covered, in a 350°F (175°C) oven for 15 to 20 minutes, or in the microwave for 1½ to 2 minutes, until steaming hot at 165°F (74°C)."

Substitutions

ground pork → ground chicken or turkey. Add an extra teaspoon of oil as leaner meat browns less. Cook to 165°F (74°C).
baby bok choy → napa cabbage or spinach. Napa cabbage works at the same weight. With spinach, use 10 oz (280 g) and wilt it for just 1 minute.
Shaoxing wine or dry sherry → dry sherry or extra chicken broth with ½ tsp rice vinegar. Dry sherry is the closest flavor match.
whole-milk ricotta → cottage cheese, drained and blended smooth. Use the same amount, drained in a sieve for 10 minutes.

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Steps

Prep and preheatOven 400°F / 205°C

Mix sesame ricotta

Brown the pork

Add aromatics

Wilt the bok choy

Simmer the sauce

Layer the lasagna

Bake coveredOven 400°F / 205°C

Brown the topOven 400°F / 205°C

Rest and serve

Good to know

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