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Nam Prik Ong Lasagna

Nam Prik Ong Lasagna

This bold and comforting Nam Prik Ong Lasagna blends spicy Thai aromatics with classic Italian layers for a fusion dish that’s rich, vibrant, and incredibly satisfying. Blistered tomatoes, fragrant curry paste, herbs, and a savory beef sauce melt beautifully into creamy ricotta and mozzarella for a meal that’s both cozy and adventurous.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai-Italian Fusion
Ingredients Method Notes

Ingredients
  

Nam Prik Ong Bolognese
  • 5 cups cherry tomatoes
  • 1/4 cup vegetable oil
  • 1 lb ground beef chuck
  • 1 cup thinly sliced white onion
  • 1 packed cup chopped gai lan leaves
  • 4 tbsp minced garlic
  • 1 cup mixed Thai and Italian basil leaves plus more for 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 fish sauce
  • 2 cups beef stock or water
  • 2 large egg yolks
Cheese Filling
  • 1 cup full-fat ricotta
  • finely chopped cilantro from 1 bunch
  • 2 tbsp chili crisp
  • 1 tbsp chicken bouillon powder
  • 1 tbsp olive oil
Assembly
  • olive oil for greasing
  • 8 oz no-boil lasagna noodles
  • 1 lb fresh mozzarella, sliced
  • 1 cup grated Parmesan

Method
 

  1. Heat a large pot over high heat. Add cherry tomatoes and blister until charred. Transfer to a bowl with juices and keep browned bits in the pot.
  2. Reduce heat to medium. Add vegetable oil, beef, onion, gai lan, and garlic. Cook 8 minutes, breaking up the meat.
  3. Stir in tomatoes, basil, sambal, curry paste, bean paste, soy, Maggi, and white pepper. Cook 5 minutes. Add fish sauce and simmer 5–7 minutes.
  4. Add stock, bring to a boil, then simmer 7–10 minutes until slightly thickened. Remove from heat and whisk in egg yolks. Let cool.
  5. Mix ricotta, cilantro, chili crisp, bouillon, and olive oil until smooth.
  6. Preheat oven to 350°F (175°C). Grease an 8×8 dish. Layer sauce, noodles, cheese mixture, repeating halfway up. Add half mozzarella and Parmesan. Continue layering and finish with remaining cheese.
  7. Bake uncovered 1 hour until golden and bubbly. Rest 15–30 minutes. Garnish with basil and optional drizzle of olive oil.

Notes

Add fresh basil or chili crisp when serving for extra aroma. Store leftovers 3–4 days refrigerated. Freeze baked slices up to 2 months. Ensure sauce stays slightly loose so noodles hydrate properly. Adjust spice with more sambal or chili crisp. Spinach or kale can replace gai lan.