Thursday, January 21

A 76 signature: Japanese curry lasagna

Ooooo, it's been a while! How's your 2021 treating you? I have to say, things have been quiet as we're recovering from year-end celebrations and gettting psyched up for Chinese New Year. We had some friends and their not-so-little ones (amazing what a year can do) over for lunch as the number of guests increased from 5 to 8. 

KW made an amazing slow and lo beef shortribs but I funked it up in the kitchen with Japanese curry lasagna! Japanese curry whuuud? Don't worry guys, this is definitely not the case of Asian confusion. 

The funny thing is I had 2 boxes of lasagna sheets in my cupboard for the longest time and was thinking of what to do with them as we are not "bolognese people." True story. I was apprehensive of how it would turn out, but it turned out to be a crowd pleaser for both adults and kids. I think alot has to do with the brand of curry you get so choose wisely!

Japanese Curry Lasagna (Serves 10)


For the Japanese curry

  • 1 box Java House curry roux (my fav. brand!)
  • 800g boneless chicken leg
  • 1 onions, chop into chunks
  • 2 carrots, chop into chunks
  • 2 tablespoons vegetable oil
  • 1L water


  1. Sauté ingredients. Preheat oil in pot, add bite-size pieces of meat and vegetables, and sauté well.
  2. Add water and simmer. Simmer until ingredients soften (about 15 minutes).
  3. Add curry sauce mix. Break apart curry sauce mix into pot and stir until dissolved.
  4. Simmer. Simmer once more, stirring occasionally (about 10 minutes).

For the cheese sauce

  • 60g / 4 tbsp butter
  • 1/2 cup (75g) flour
  • 4 cups (1 litre) milk (I use low fat)
  • 2 cups (200g) shredded cheese
  • Pinch of freshly ground nutmeg
  • Salt and pepper


  1. In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.
  2. Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.
  3. Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens - about 5 - 8 minutes. It should coat the back of the wooden spoon.
  4. Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable - the consistency of heavy cream.

For the lasagna

  • 250g dried lasagna sheets 
  • 1 1/2 cups shredded mozzarella cheese (or any meltable cheese)
  • Finely chopped basil or parsley , for garnish (optional)


  1. Preheat oven to 180°C/350°F.
  2. Smear a bit of curry sauce (just sauce, not the meat) on the dish, then cover with lasagna sheets. 
  3. Spread over 2.5 cups of chicken curry (enough to cover sheets), then drizzle over 1 cup of cheese sauce.
  4. Top with lasagna sheets.
  5. Repeat with curry, cheese sauce and lasagna sheets.
  6. Sprinkle with mozzarella, then bake for 25 minutes or until golden and bubbling.
  7. Stand for 5 to 10 minutes before cutting and serving, garnish to your desire. 
  8. Serve and prep for food coma.

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