the lasagna recipes

The Japanese-Style Lasagna

We present you here a recipe for japanese lasagna, a healthier choice when compared to some other lasagna recipes; simple, well studied and simply perfect as everything else from Japan. 


- 12 lasagna noodles
- 2 eggplants
- 6 mushrooms shiitake (I use the dehydrated ones)
- grated Gruyère cheese

for the teriyaki salmon
- 4 salmon filet squares
- 4 tablespoons of sake
- 4 tablespoons of sauce of soya
- 3 tablespoons of sugar
- a dozen drops of oil of sesame
- sesame seeds

for white sauce
- 1/3 cup butter
- 1/2 cup flour
- 2 cups milk
- 2 full sheets of nori seaweed
- 5 tablespoons of sauce of soya, or, even better Tamari sauce
- pepper


I-We begin with the teriyaki salmon.
In a deep bowl, marinate the four pavings of salmon in the sake, the soya sauce, the sugar and the sesame oil for one full hour. Sprinkle sesame seeds. Before using it for lasagnas, cut the salmon widthwise.

II-The white sauce, the béchamel.
In a saucepan, melt the butter. Once melted, take the saucepan away from the stove and incorporate gradually the flour, mixing constanly with a whisk. Put back over stove under low setting. Add the milk gradually and blend until the sauce thickens. It may take a few minutes. Turn off stove, add the soya sauce and seaweeds that you will have chopped to shreads beforehand. I usually use dehydrated shiitake mushroom, I therefore plunged them 10 min into a bowl of boiling water then I cut them in fine small strips. Then, wash the eggplants and cut them widthwise into rounds. Drop into a little bit oil in a frying pan to cook the eggplants. Once they are cooked put them down on an absorbant tissue to remove all that oil.

III-Assembling and baking the lasagna
Preheat the oven in 350 °F. In a rectangular lasagna deep pan, pour a fine coat of white sauce. Cover it with lasagna noodles. Lay over the noodles a layer of salmon, eggplants, mushrooms and cover with white sauce. Repeat this process by beginning again by laying lasagna noodles all the way until the top of the pan. Finish by pouring white sauce which you will cover with grated Gruyère cheese. Bake in the oven during 1/2 hours. allow lasagna to cool down; serve with sake or Sapporo beer.

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