Rich, home-style lasagna with a touch of soy sauce.

Cooking time
40 minutes
  • Nutrition facts are for one serving.
  • Nutrition values are for 0.7 g of sodium per 100 g/3.5 oz. of dried pasta when boiled.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

4 pieces

60 g (2 oz.)

a pinch

(A)White sauce

1/2 bulb

1/2 Tbsp

2 Tbsp

1 cup

1/4 tsp

a dash

(B)Meat sauce

1/2 bulb

1 clove

1/2 Tbsp

150 g (4-1/2 oz.)

about 200 g (7 oz.)

1/3 tsp

a dash

a dash


  1. To make the white sauce, begin by heating salad oil in a pan. Add the onions and saute, then add the flour and mix together.
  2. Add the milk, salt and pepper and cook over medium heat for 2-3 minutes while stirring, then set aside.
  3. Next, make the meat sauce by again heating salad oil in a pan and sauteing the onions and garlic. Add the meat, then season with salt, pepper and nutmeg.
  4. Add the whole tomatoes and mash while stirring. When the water is reduced, add the soy sauce and turn off the heat.
  5. Boil the lasagna in water with a little bit of salt as directed, then cut in half.
  6. In 4 lightly oiled baking dishes, layer the ingredients in the following order: lasagna, white sauce, meat sauce, lasagna, white sauce and meat sauce. Add cheese on top of each dish, then bake at 200 C (390 F) for 10 minutes. Turn the temperature up to 250 C (480 F) for five minutes, then remove from the oven. Add parsley, allow the dishes to cool slightly, then serve.

Cooking Basics

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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