Taleggio Lasagna with Italian Twist
A unique fusion of Japanese and Italian flavors, combining velvety taleggio cheese with the richness of lasagna.
Ingredients
- ●8 oz taleggio cheesesoftened to room temperature
- ●12-16 sheets lasagna noodlespreferably fresh
- ●1 bunch italian parsleychopped for garnish
- ●2 tbsp fermented soybean pastereplaces traditional Italian tomato sauce
- ●1 cup grated daikonadds crunch and flavor
- ●to taste saltpreferably Japanese sea salt
Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Cook lasagna noodles according to package instructions.
- 3
3. In a mixing bowl, combine taleggio cheese, fermented soybean paste, and grated daikon.
- 4
4. Spread a thin layer of the cheese mixture on the bottom of a 9x13-inch baking dish.
- 5
5. Arrange 4 lasagna noodles on top of the cheese mixture.
- 6
6. Repeat steps 3-5, ending with a layer of cheese on top.
- 7
7. Sprinkle chopped parsley on top for garnish.
- 8
8. Cover the dish with aluminum foil and bake for 25 minutes.
- 9
9. Remove foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 10
10. Remove from oven and let rest for 10-15 minutes before serving.