AuthorBiteSizedDid you know that laing could make a great lasagna flavor? With its hearty, herby, and earthy flavors and addition of fresh shrimps, cheese, and a coconut milk sauce to sub for creamy bechamel, you’ve got yourself a pasta with an incredible twist!
Cook lasagna noodles according to package directions. Once cooked, drain and set aside.
Cook gata with lemongrass and bagoong. Remove lemongrass and simmer sauce until thick. Set aside for assembly.
Season the shrimps with calamansi, salt and pepper.
Heat up store-bought or leftover laing.
Assemble lasagna in this order of layering: laing > noodles > laing, mozzarella, kesong puti > noodles > laing > noodles > shrimp, gata sauce, mozzarella, kesong puti > noodles > laing > noodles > laing, shrimp, gata sauce, mozarella, kesong puti.
Bake for 30-45 minutes in a preheated 170°C oven or until top is golden brown and shrimp is cooked through.
Ingredients
Directions
Cook lasagna noodles according to package directions. Once cooked, drain and set aside.
Cook gata with lemongrass and bagoong. Remove lemongrass and simmer sauce until thick. Set aside for assembly.
Season the shrimps with calamansi, salt and pepper.
Heat up store-bought or leftover laing.
Assemble lasagna in this order of layering: laing > noodles > laing, mozzarella, kesong puti > noodles > laing > noodles > shrimp, gata sauce, mozzarella, kesong puti > noodles > laing > noodles > laing, shrimp, gata sauce, mozarella, kesong puti.
Bake for 30-45 minutes in a preheated 170°C oven or until top is golden brown and shrimp is cooked through.
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