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Dumpling Lasagne

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One Tray Dumpling Lasagne

This one-tray dumpling lasagne swaps béchamel for rich coconut cream and layers fragrant pork infused with red curry between wonton wrappers for the ultimate comfort food
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Ingredients
  

  • 800g pork mince
  • 100g SJ Red Curry Paste
  • 300g wonton wrappers, approximately 1 packet
  • 400ml SJ Coconut Cream
  • 1 cup coriander leaves, roughly chopped plus extra to serve
  • 1 cup water

To Serve

  • red chilli, thinly sliced
  • Colonna Chilli Extra Virgin Olive Oil, for drizzling
  • crispy chilli oil, to serve
  • extra coriander leaves, for garnish

Instructions
 

  • Preheat the oven to 190°C
  • In a large bowl, combine the pork mince and red curry paste until evenly combined
  • Arrange a layer of wonton wrappers over the base of a baking dish, slightly overlapping
  • Add a third of the filling, spread over the wrappers, spoon some coconut cream over the top and scatter with chopped coriander
  • Repeat the layers of wonton wrappers, pork mixture, coconut cream and coriander until all the ingredients are used. Finish with a layer of wonton wrappers
  • Pour the water over the top of the lasagne
  • Bake for 35-40 minutes, or until the pork is cooked through and the top is golden with bubbling edges
  • Remove from oven and garnish with sliced red chilli and extra coriander, then drizzle generously with chilli oil and a few teaspoons of crispy chilli oil

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