Laosagna (Lao-style Lasagna)
What is Laosagna?
This fusion dish combines the layered structure of lasagna with bold Lao flavors, featuring fish sauce, jeow bong, and rice sheets. Instead of traditional pasta, it uses long, thin rice sheets made from the same dough as khao piek sen noodles. The dish is built with layers of umami-rich, tomato-based pork sauce, balanced to complement plenty of melted mozzarella cheese. Each bite delivers a touch of heat from bird’s eye chili, adding a signature Lao spice to this comforting, cheesy creation.
Ingredients Needed for laosagna
Meat Sauce
vegetable oil, or any other neutral oil
shallots
garlic cloves
Korean pepper powder. This type of ground and dried pepper is great to add a vibrant red color to the sauce while keeping the spice low since these peppers are not spicy.
ground pork, or sub with your favorite protein
round tomatoes. I like using these tomatoes since they are large and extra juicy so all the juices help blend the flavors together.
makrut lime leave. A little goes a long way so make sure the leaves are well minced.
bird’s eye chili peppers. I needed spice in this dish so added these minced peppers.
fish sauce. It brings out the umami flavors in the sauce and is perfect when it comes to tomato and pork sauces.
jeow bong. This is a sweet and spicy Lao dip. You can find it at Lao markets or even some online vendors. If you don’t have access to it, then you can sub it with gochujang.
White Sauce
soft tofu. When blended, this type of tofu takes on a mayo type consistency perfect to replace it with the ricotta filling.
coconut milk. It helps mellow out the sauces with its creaminess and makes the tofu extra creamy.
tua nao (or Southeast Asian fermented beans). This is referring to the Mien fermented bean paste as it adds an extra depth to the white sauce.
Rice Sheets
tapioca flour. This is where the bounciness of the rice sheets come from.
jasmine rice flour. This flour gives the rice sheets extra structure.
boiling water: The only way both of these types of flours to mix and stay together is using super hot boiling water when being mixed.
Topping & Garnish
mozzarella cheese. It wouldn’t be a lasagna without this cheese. Make sure to add a lot of this on top so its extra cheesy.
green onions
Cilantro
Step By Step Instructions
Prepare the Ingredients
Take the time to prepare each ingredient and measuring it out in its own bowl as that will save you a lot of time. You will need a large bowl to hold all the sliced tomatoes, a medium bowl for diced shallots, and then a small bowl for the rest of the ingredients. Make sure the lime leaves are well minced as you don’t want large chunks in your food.
Make the Meat Sauce
Start by making the meat sauce. Heat oil in a pan, then lightly sauté the garlic, shallots, and pepper powder for about a minute until fragrant. Add the pork and cook until browned. Next, add the tomatoes and let them cook down until they break apart and the mixture becomes saucy. At this point, season with jeow bong and fish sauce, stirring well to fully incorporate the jeow bong, as it’s thick and chunky. The finished sauce should have a vibrant orange color. Set it aside to cool.
Make the White Sauce
I love using my Vitamix for this sauce because it doesn’t just blend—it aerates the mixture, creating a light, creamy, mayo-like consistency. To make it, add chopped soft tofu, fermented beans, and coconut milk to the blender and process until smooth. Transfer the mixture to a medium bowl and set it aside. Before using, give it a quick stir, as the ingredients may separate over time.
Make the Rice Sheets
Making the dough can be tricky because it requires boiling hot water, so be careful to avoid burns. Start by whisking both types of flour together in a very large bowl—this ensures even mixing and gives you enough space to work. I recommend measuring the water beforehand and using an electric kettle to bring it to a boil. Once boiling, pour it over the flour and mix with a wooden spoon until most of the liquid is absorbed and the dough is cool enough to handle.
If mixing by hand, take clumps of the separated dough and press them together repeatedly until they form one cohesive mass—do this before the dough starts to dry out. Alternatively, you can use a stand mixer with a dough hook to combine everything more easily.
Once the dough is smooth and cohesive, divide it into 12 equal portions. A food scale can help ensure consistency. Place the dough balls in a large bowl, covering them to prevent drying.
Take one dough ball and roll it into a long tube, then use a wooden rolling pin to flatten it into a thin sheet the length of your pan. If the dough was made correctly, the rice sheet should stay intact. If it crumbles, it likely needs more water or has dried out. Trim the edges to create a clean, even sheet. Repeat with the remaining dough balls, placing each finished sheet on a tray and covering with plastic wrap to keep them from drying out.
The final step is cooking the rice sheets, which requires extra care since they can tear easily. Bring a large pan of water to a boil, then cook one sheet at a time for about 1 minute.
To remove the sheet, use a thin wooden paddle and gently lift it from the center. Place the cooked sheet on a long metal tray. Continue cooking the rest, making sure not to stack them directly on top of each other, as they will stick together. Instead, slightly overlap each new sheet over the previous one to prevent sticking while keeping them manageable.
Assemble the Laosagna
By the time you reach this step, you have worked very hard and you’re almost done! Follow this order to layer:
meat sauce - rice sheets - white sauce - meat sauce - cheese - green onions
rice sheets - white sauce - meat sauce - cheese - green onions
rice sheets - white sauce - meat sauce - cheese - green onions
rice sheets - white sauce - meat sauce - green onions - lots of cheese
Bake the Laosanga
For the best cheese pull, be generous with the final layer of mozzarella.
Preheat the oven to 375°F. Cover the Laosagna with aluminum foil sprayed with oil to prevent sticking. Bake for 35 minutes, then remove the foil and bake for another 10 minutes to let the cheese brown. Once done, take it out of the oven and let it rest for 15 minutes so it can set and hold its shape before slicing.
Tips for Serving and Storage
This recipe makes about 10 to 12 servings. For each serving, garnish with a little cilantro for freshness. Every bite should be bouncy, savory, and packed with bold Lao flavors.
If you have leftovers, they’ll stay good for the next day, but after that, the rice sheets tend to get soggy—which I don’t prefer. So, try to enjoy it all within a day for the best texture.
More Lao Recipes
Laosagna (Lao-Style Lasagna)
It's time to make a Laosagna, a delicious fusion of Lao flavors and Italian comfort food! This unique take on lasagna swaps traditional pasta for homemade rice sheets and layers a rich, savory pork sauce with a creamy tofu-coconut white sauce. Infused with aromatic ingredients like lime leaves, jeow bong, and tua nao, this dish brings a bold and umami-packed experience to your table. Finished with melted mozzarella and fresh herbs, it’s a comforting yet exciting dish perfect for family dinners or special occasions. Try this easy, gluten-free Laosagna recipe and elevate your next meal with a taste of Laos!
Ingredients
Instructions
- Make the meat sauce: Heat a large pot over medium-high heat and add the vegetable oil. Sauté the shallots, garlic, and Korean pepper powder for 1–2 minutes until fragrant. Add the ground pork and cook for about 4–5 minutes until fully browned. Stir in the diced tomatoes, lime leaves, and minced bird’s eye chili, mixing well. Cover and lower the heat to medium, letting it cook for 5 minutes. Season with fish sauce and jeow bong and mix well, then reduce to medium-low and let simmer for 6 to 8 more minutes. Set aside.
- Blend the white sauce: Blend the soft tofu, coconut milk, and tua nao in a blender until smooth. Set aside.
- Prepare the rice sheets: Combine the tapioca flour and jasmine rice flour in a large mixing bowl, whisking thoroughly. Carefully pour in the boiling water and mix with a spoon until it’s cool enough to touch. Knead the dough until it forms a firm, cohesive ball. Divide it into 12 equal pieces (about 105g each). Roll each piece into a cylinder, then flatten with a rolling pin into a sheet roughly 13 inches long by 3 inches wide. Trim any rough edges. Repeat with the remaining dough. Bring a large pot of water to a boil and cook each rice sheet for 1 minute, then set aside.
- Assemble the Laosagna: Use a 13x9-inch baking pan and layer the ingredients as follows: Spread 1 cup of meat sauce evenly across the bottom. Place 3 rice sheets over the sauce. Spread ½ cup of white sauce on top. Add another 1 cup of meat sauce, 1/2 cup mozzarella, and a handful of minced green onions. Repeat the layering process twice more: rice sheets, white sauce, meat sauce, mozzarella, and green onions. For the final layer, add 3 rice sheets, white sauce, meat sauce, green onions then top generously with 3 cups of mozzarella cheese.
- Bake the Laosagna: Cover the dish with foil (sprayed with oil to prevent sticking) and place in the middle rack of an oven preheated to 375°F. Bake for 35 minutes, then remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and golden. Remove from the oven, sprinkle with fresh cilantro, and let it rest for 15 minutes before serving. Enjoy!
Notes
It is best enjoyed the day it is baked or the next day. It will get soggy on day 3.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.