This is one of the most strangely delicious mashups we’ve ever tasted. It reminds us of when Japanese Italian restaurants were all the rage in Hawaii (where Cindy’s mom was born and raised) back in the day. Don’t believe us? Search for “Japanese style pasta” or “wafu pasta” (wafu means Japanese-style). It is still a thing!
We’ve created two versions of this recipe—one with chicken and this one with mushrooms and peas for vegetarians/vegans. Looking forward to hearing what you all think of it!
This is a singular dish that needs no accompaniment—we suggest serving it on its own, followed by some mango sorbet for dessert.
This is one of the most strangely delicious mashups we’ve ever tasted.We’ve created two versions—one with chicken and vegan/vegetarian. Try them both!
2 half oz packs of Thai basil, thinly sliced (substitute with Holy or Italian basil)
3 garlic cloves, minced
1 yellow onion, (½ whole, ½ minced)
½ C frozen green peas
3 TBSP olive or vegetable oil (plus a little extra for greasing the lasagne pan)
3 TBSP kosher salt
In a large saute pan over medium heat, cook 2 C of chopped oyster mushrooms in 1 TBSP of vegetable oil, stirring often, until browned—about 2-3 minutes.
Stir in ½ bag frozen peas, remove pan from heat.
Fill a large pot ¾ full with water. Bring water to a boil over high heat.
Once water is boiling, add 1 TBSP kosher salt, 1 TBSP olive or vegetable oil, and lasagna noodles. Cook for 8 minutes or until al dente.
In the same (now empty) large pot, heat 1 TBSP of olive or vegetable oil over medium heat for 1 minute.
Add minced onion, garlic, and ginger. Cook and stir until fragrant, about 3-4 minutes.
Stir in 1½ cans coconut milk. Cook, stirring occasionally, until the sauce is slightly thickened, about 3-4 minutes.
Remove from heat and stir in cooked oyster mushrooms and peas until they are thoroughly coated.
Preheat the oven to 400°F.
Lightly coat a large rectangle baking dish with olive or vegetable oil.
Spread ¼ of the mushroom and pea curry sauce on the bottom of the dish.
Add a layer of 3 lasagne noodles, then green curry mushroom and pea curry sauce, followed by a layer of peeled carrots, and then mozzarella cheese. Repeat until noodles are used up. Finish with a top layer of mozzarella cheese.