📝 About This Recipe
This soul-warming fusion masterpiece marries the velvety, aromatic depths of a Japanese 'Kare' with the structural elegance of a classic Italian lasagna. Instead of a traditional Bolognese, we layer rich, umami-packed beef curry between sheets of pasta, separated by a silky miso-infused béchamel and gooey mozzarella. It is a bold, Wafu-Pasta creation that offers a comforting hug in every bite, blending the sweet-savory spices of Tokyo with the rustic charm of Rome.
🥗 Ingredients
The Curry Ragù
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely grated)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 4-5 ounces Japanese Curry Roux (half a standard box, chopped finely for easy melting)
- 3 cups Beef Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Ketchup (for a touch of sweetness and acidity)
Miso Béchamel & Cheese
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk (warmed slightly)
- 2 tablespoons White Miso Paste (adds a deep savory note)
- 1/4 teaspoon Nutmeg (freshly grated)
- 3 cups Mozzarella Cheese (shredded)
- 1/2 cup Parmesan Cheese (finely grated)
Assembly
- 12-15 sheets Lasagna Noodles (no-boil or par-boiled traditional sheets)
- 2 tablespoons Fukujinzuke (Red Pickled Vegetables) (for garnish)
- 2 pieces Scallions (thinly sliced for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
-
2
In a large skillet or Dutch oven over medium-high heat, brown the ground beef until fully cooked. Drain excess fat, leaving about 1 tablespoon in the pan.
-
3
Add the diced onions and grated carrots to the beef. Sauté for 5-7 minutes until the onions are translucent and soft.
-
4
Stir in the garlic and ginger, cooking for 1 minute until fragrant. Pour in the beef broth, Worcestershire sauce, and ketchup. Bring to a gentle simmer.
-
5
Turn the heat to low. Add the chopped curry roux blocks. Stir constantly until the roux is completely dissolved and the sauce has thickened into a glossy ragù. Set aside.
-
6
In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a blond roux (do not brown it).
-
7
Slowly pour in the warm milk while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
-
8
Remove the béchamel from heat. Whisk in the white miso paste and nutmeg until smooth. Taste and add salt only if needed, as miso and curry are already salty.
-
9
Spread a thin layer of the curry ragù on the bottom of the prepared baking dish to prevent sticking.
-
10
Place a layer of lasagna noodles over the sauce. Spread 1/3 of the remaining curry ragù over the noodles, followed by 1/4 of the miso béchamel and a generous sprinkle of mozzarella.
-
11
Repeat the layers (noodles, curry, béchamel, cheese) twice more. For the final top layer, place noodles, the remaining béchamel, and the remaining mozzarella and Parmesan cheese.
-
12
Cover the dish tightly with aluminum foil. Bake for 25 minutes.
-
13
Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown on top.
-
14
Remove from the oven and let the lasagna rest for at least 15 minutes. This is crucial for the layers to set so you get clean slices.
-
15
Garnish with sliced scallions and a few dots of Fukujinzuke before serving.
💡 Chef's Tips
If using no-boil noodles, ensure your curry ragù is slightly thinner by adding 1/2 cup extra broth; the noodles will absorb this moisture to soften. To prevent the cheese from sticking to the foil, spray the underside of the foil with oil or use a 'tenting' technique. For a deeper flavor, caramelize the onions for 20 minutes before adding the beef. Always grate your own mozzarella cheese; pre-shredded cheese is coated in potato starch which prevents it from melting into that perfect 'cheese pull' texture. If you like heat, use 'Hot' level Japanese curry roux or add a teaspoon of togarashi (Japanese chili flakes) to the meat.
🍽️ Serving Suggestions
Serve with a crisp Cabbage Slaw dressed in a toasted sesame ginger vinaigrette to cut through the richness. A side of chilled Edamame with sea salt makes for a light, interactive appetizer. Pair with a cold Japanese Lager or a crisp, high-acid white wine like a Dry Riesling or Pinot Grigio. For an authentic Wafu touch, serve a small bowl of Miso Soup on the side. Finish the meal with a scoop of Matcha Green Tea ice cream for a refreshing palate cleanser.