Nam Prik Ong Lasagna

cooking.nytimes.com

Catherine

subheading: FOR THE NAM PRIK ONG BOLOGNESE:

5 cups cherry tomatoes

¼ cup vegetable oil

1 pound ground beef chuck

1 cup thinly sliced white onion (from ½ a medium onion)

1 packed cup gai lan (Chinese broccoli) leaves (see Tip)

4 tablespoons minced garlic

1 cup Thai or Italian basil leaves (preferably a mix), plus more for garnishing

4 tablespoons sambal

2 tablespoons red curry paste

5 teaspoons yellow fermented bean paste (preferably a Thai brand) or miso

2 teaspoons thin soybean sauce (preferably a Thai brand) or Japanese white soy sauce

1 teaspoon Maggi seasoning, plus more for garnishing

1 teaspoon white pepper

2 tablespoons shrimp paste or fish sauce

2 cups beef stock or water

2 large egg yolks

subheading: FOR THE CHEESE FILLING:

1 cup full-fat ricotta

Leaves and tender stems from 1 bunch cilantro, finely chopped

2 tablespoons store-bought or homemade chile crisp

1 tablespoon chicken bouillon powder

1 tablespoon olive oil

subheading: FOR THE ASSEMBLY:

Olive oil

1 (8-ounce) box no-boil lasagna noodles

1 pound fresh mozzarella, sliced into rounds (about 4 cups)

1 cup shredded Parmesan

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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