Drunken Noodle Lasagna

NOTE 9/3/24- this is an older post of mine and I am not confident about the recipe so if you stumbled here, I would check out the photos but ideally not try to make the recipe, or make it the way you want using my photos as a sort of guide. I plan to revisit this post in the next few months and try and get it right and somewhere that I am confident about having people make it. I might do it with regular lasagna noodles honestly cause the rice paper sort of disintegrated and the overall dish became way too salty. Anyways, Thanks for reading along!

At the Asian market I noticed that they had square rice paper. I have only seen the round kind in the past. Right when I saw it, I thought of making some sort of Thai or Vietnamese lasagna.  The first thing I did was buy a pan the same size as the rice paper.  Then I went back and forth on some different ideas and flavors to use in this lasagna, and finally went with drunken noodles. The sauce can really stand up to the prolonged cooking time, and it’s pretty much my go-to Thai dish anyways. I used ground chicken and diced up the veggies extra small to give it that lasagna feel, and swapped out the ricotta cheese for some tasty tofu.

First brown up the chicken.

Onion and broccoli next. Then the drunken sauce.

Build up your lasagna with rice paper, the chicken filling, basil, and tofu.

You don’t want to soften the rice paper beforehand or it will basically disintegrate in the lasagna.

Top with the remaining tofu cubes.

Brush the tofu with veg oil to help with the browning.

Sooooo tasty!

It tastes just like takeout noodles, but also feels like a lasagna. The tofu and ground chicken really help with the lasagna aspect.

Try this dish next time you are craving a twist on Thai takeout!