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Yakisoba Lasagne

Ingredients for 10 portions

Per portion: 1633 kJ / 390 kcal

  • 75 g butter
  • 75 g wheat flour                                                    
  • 750 ml milk                        
  • Salt, sugar 
  • 3 onions
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • 500 g minced pork and beef
  • 250 ml Kikkoman Yakisoba Sauce
  • 250 g sieved tomatoes (tinned)                 
  • 7 lasagne sheets
  • 100 g grated Mozzarella              
  • Paprika powder                             
  • 3-4 sprigs of basil 


Preparation time: 1h

Melt the butter in a pan. Gradually add the flour, stirring constantly, at low heat. Add the milk, bring to the boil and season with salt and sugar.

Peel the onions and garlic. Dice them finely and fry in hot oil. Add the meat and continue cooking. Then add Yakisoba Sauce and tomatoes and bring to the boil briefly.

Create alternating layers of meat, sauce and lasagne sheets in a large baking dish. Finish with a lasagne sheet layer. Cover with mozzarella, sprinkle with paprika and bake in a pre-heated oven at 200 °C (convection: 180 °C) for approx. 25-30 minutes. Wash and dry the basil. Use the basil leaves as a garnish on top of the Yakisoba Lasagne and serve.