Nam Prik Ong Lasagna

This Nam Prik Ong Lasagna blends the fiery, aromatic personality of Thai cuisine with the cozy, layered comfort of traditional Italian lasagna. Imagine blistered tomatoes, fragrant herbs, red curry paste, and a savory beef sauce melting into creamy ricotta and mozzarella. Every bite is bold, warm, and deeply satisfying. If you’re looking for a fusion dish that’s both comforting and adventurous, this lasagna is guaranteed to excite your taste buds and impress anyone at the table.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Bold and Memorable – A powerful mix of Thai heat and Italian comfort.
• Comfort Food with a Twist – Familiar lasagna structure but with bright, aromatic flavors.
• Crowd-Pleasing – A standout dish perfect for gatherings or special dinners.
• Beautifully Balanced – Spicy, savory, sweet, creamy, and herbaceous all in one.
• Simple Steps, Big Rewards – Easy techniques that create restaurant-level flavor.

What sets this recipe apart is the homemade Thai-style Bolognese: charred cherry tomatoes, curry paste, basil, and umami-rich pastes simmer into a glossy, savory sauce that elevates the entire dish.

Ingredients Needed

For the Nam Prik Ong Bolognese

• 5 cups cherry tomatoes
• ¼ cup vegetable oil
• 1 lb ground beef chuck
• 1 cup thinly sliced white onion
• 1 packed cup chopped gai lan (Chinese broccoli) leaves
• 4 tbsp minced garlic
• 1 cup mixed Thai and Italian basil leaves (plus more to garnish)
• 4 tbsp sambal
• 2 tbsp red curry paste
• 5 tsp yellow fermented bean paste or miso
• 2 tsp thin soybean sauce or white soy
• 1 tsp Maggi seasoning
• 1 tsp white pepper
• 2 tbsp shrimp paste or fish sauce
• 2 cups beef stock or water
• 2 large egg yolks

For the Cheese Filling

• 1 cup full-fat ricotta
• Finely chopped cilantro (from 1 bunch, leaves and tender stems)
• 2 tbsp chili crisp
• 1 tbsp chicken bouillon powder
• 1 tbsp olive oil

For the Assembly

• Olive oil
• 1 (8-ounce) box no-boil lasagna noodles
• 1 lb fresh mozzarella, sliced
• 1 cup grated Parmesan

How to Make Nam Prik Ong Lasagna

Step 1 – Blister the Tomatoes

Heat a large pot over high heat until extremely hot. Add the cherry tomatoes and let them blister and char, stirring minimally so they retain their shape. Once they’ve blackened in spots and softened, transfer them with their juices to a bowl. Keep the browned bits at the bottom of the pot—they add incredible flavor.

Step 2 – Cook the Meat and Aromatics

Lower the heat to medium and pour in the vegetable oil. Add the beef, onion, gai lan, and garlic. Cook for about 8 minutes, breaking the meat apart and scraping up the browned bits. The mixture should be fully cooked and fragrant.

Step 3 – Add Thai Flavors

Stir in the charred tomatoes, basil, sambal, red curry paste, fermented bean paste, soy sauce, Maggi seasoning, and white pepper. Let everything cook together for about 5 minutes. Add the shrimp paste and allow the sauce to simmer vigorously for 5–7 minutes until slightly reduced.

Step 4 – Simmer and Finish the Sauce

Pour in the beef stock, bring the mixture to a boil, and simmer for 7–10 minutes until it thickens gently. Turn off the heat, then whisk in the egg yolks. They’ll give the sauce a rich, glossy finish. Set aside to cool.

Step 5 – Mix the Cheese Filling

In a medium bowl, combine the ricotta, chopped cilantro, chili crisp, bouillon powder, and olive oil. Stir until smooth and well blended.

Step 6 – Assemble Your Lasagna

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish. Spread a thin layer of Bolognese across the bottom. Add a layer of no-boil noodles, followed by more sauce and a thin layer of the cheese mixture. Repeat the layers until halfway up the dish. Add half the mozzarella and Parmesan. Continue layering until you reach the top, and finish with the remaining cheese.

Step 7 – Bake to Perfection

Place the dish on a baking sheet to catch spills. Bake uncovered for about 1 hour, until the top is golden and bubbly. Allow the lasagna to rest for 15–30 minutes before cutting. Garnish with basil and a drizzle of olive oil or a hint of Maggi seasoning.

Serving and Storage Tips

Serving

• Add fresh basil or chili crisp for an aromatic finish.
• Pair with a crisp salad or steamed greens to balance the richness.

Storage

• Store in the refrigerator for 3–4 days in an airtight container.
• Reheat gently in the oven or microwave.

Freezing

• Freeze baked slices for up to 2 months.
• Thaw overnight before reheating.

Helpful Notes

• The sauce should be slightly loose before assembling to hydrate the noodles.
• No-boil noodles work best when the sauce has enough moisture.
• You can easily adjust the spice level by adding more sambal or chili crisp.
• Spinach or kale make good substitutes for gai lan.

Conclusion

This Nam Prik Ong Lasagna is the perfect harmony of comforting layers and bold, spicy Thai flavor. Whether you’re hosting friends or treating yourself to something special, this dish delivers a memorable, satisfying meal every time. The glossy, fragrant sauce and melty cheese make it irresistible from the first bite to the last.

If you try it, don’t forget to leave a comment and a star rating! Share your creation on social media too—you might inspire someone else to try this incredible fusion dish.
Have you experimented with any variations? Tell us below!

Frequently Asked Questions (FAQ)

Can I substitute the beef?

Yes—ground turkey, chicken, or pork all work great.

How can I make this gluten-free?

Use gluten-free lasagna noodles and replace soy sauce with tamari.

What if the sauce becomes too thick?

Add a splash of broth or water until it loosens.

Can I freeze the whole dish?

You can freeze it after baking. Reheat gently for best results.

Why did the sauce separate after adding the egg yolks?

The mixture was likely too hot. Always remove the pot from the heat before adding yolks.