Description
This isn’t your grandma’s lasagna — it’s comfort food with a kick! Layers of saucy, sweet-and-spicy Korean BBQ beef, creamy kimchi-studded ricotta, and a nutty sesame béchamel sauce come together for a bold fusion that’s equal parts Italian tradition and Korean flair.
Ingredients
For the Korean BBQ Beef
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1½ lbs ground beef (80/20 for best flavor)
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3 tbsp soy sauce (or tamari/coconut aminos)
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2 tbsp brown sugar
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1 tbsp sesame oil (toasted)
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3 garlic cloves, minced
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1 tsp grated fresh ginger
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1 green onion, finely chopped
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1 tbsp gochujang (Korean chili paste)
For the Kimchi Ricotta
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1½ cups whole milk ricotta cheese
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¾ cup kimchi, drained and roughly chopped
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1 large egg
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Salt & pepper, to taste
For the Sesame Béchamel Sauce
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups whole milk
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1 tbsp sesame oil
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Salt, to taste
For Assembly
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9 lasagna noodles, cooked al dente (or no-boil)
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1½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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Chili oil or gochugaru (Korean chili flakes), for garnish
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Optional: sliced green onions & sesame seeds
Instructions
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Make the Beef Layer
Heat a skillet over medium-high heat. Cook ground beef until browned, breaking it apart. Add soy sauce, brown sugar, sesame oil, garlic, ginger, green onion, and gochujang.
Simmer 3–5 minutes until thick and saucy. Set aside. -
Make the Kimchi Ricotta
In a bowl, mix ricotta, chopped kimchi, egg, and a pinch of salt and pepper. Stir gently until combined; don’t overmix. -
Make the Sesame Béchamel
In a saucepan, melt butter over medium heat. Add flour, whisk for 1 minute, then slowly whisk in milk. Continue whisking until thickened (about 5–7 minutes).
Remove from heat, stir in sesame oil, and season with salt. -
Assemble the Lasagna
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.-
Spread a thin layer of béchamel on the bottom.
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Add 3 noodles, half the beef, half the kimchi ricotta, and a sprinkle of mozzarella & Parmesan.
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Repeat with another layer.
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Top with final noodles, remaining béchamel, and the last of the cheeses.
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Bake to Perfection
Bake uncovered for 30–35 minutes, until bubbly and golden on top. For extra color, broil for 1–2 minutes (watch closely!). -
Rest & Serve
Let the lasagna rest for 15 minutes before slicing. Drizzle with chili oil and garnish with green onions and sesame seeds.
Notes
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Drain your kimchi well so the lasagna doesn’t turn watery.
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Don’t skip resting time — it helps layers set beautifully.
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For a vegetarian version, replace beef with sautéed mushrooms and tofu.
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Want a flavor twist? Add a bit of orange zest to the ricotta — it’s amazing!
Nutrition
- Calories: 560 cal Per Serving
- Carbohydrates: 38g
- Protein: 33g