Malaysian Lasagna with Emmentaler Cheese
A fusion of Italian and Malaysian flavors in a rich and creamy lasagna dish featuring Emmentaler cheese.
Ingredients
- ●8-10 sheets lasagna noodlesfresh or dried
- ●1 cup ricotta cheesewhole milk
- ●1 cup, shredded emmentaler cheeseswiss-style
- ●2 tablespoons vegetable oilfor greasing
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●2 tablespoons malaysian chili sauceor to taste
- ●to taste saltfor seasoning
- ●1/4 cup, chopped fresh basilfor garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- 4
Add the minced garlic and cook for an additional minute, until fragrant.
- 5
Stir in the Malaysian chili sauce and cook for 1-2 minutes, until heated through.
- 6
In a large bowl, combine the ricotta cheese and shredded Emmentaler cheese. Mix well to combine.
- 7
In a 9x13 inch baking dish, create a thin layer of the chili sauce mixture. Arrange 4 lasagna noodles on top.
- 8
Spread half of the ricotta cheese mixture over the noodles, followed by half of the shredded Emmentaler cheese.
- 9
Repeat the layers, starting with the noodles, then the chili sauce mixture, and finally the remaining ricotta cheese mixture and Emmentaler cheese.
- 10
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 11
Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly.
- 12
Remove from the oven and let cool for 10-15 minutes before serving. Garnish with chopped fresh basil.