Wonton foie gras Lasagna

 🥢 Wonton Lasagna, Between Kyoto and Emilia-Romagna

Italy and Japan fusion extraordinaire.

This one — a lasagna built from wonton skins, filled with pork, foie gras, and bamboo won't fail to impress.

A quiet night in the kitchen, a steamer basket in place of an oven, miso bubbling in the béchamel… and suddenly Italy bows politely to Japan.

The Concept:

A reinterpretation of lasagna using wonton wrappers as delicate pasta sheets. Each layer holds a savoury filling of minced pork and foie gras, perfumed with ginger and bamboo shoots. The béchamel is enriched with miso and mirin, lending it that silky, umami resonance that clings to the tongue.

The lasagna is steamed, not baked, so it remains impossibly light, tender, and aromatic. It’s served with a sauté of Asian mushrooms and a dark mandarin–Merlot jus, sweet as tour on a gondola and sharp as a katana.

Ingredients:

For the filling

200 g minced pork

40 g foie gras, finely chopped

30 g bamboo shoots, finely chopped

1 tsp grated fresh ginger

Salt and freshly ground pepper

For the miso béchamel

25 g butter

25 g flour

300 ml milk

1 tbsp white miso paste

1 tsp mirin

A touch of black pepper

For the mushroom garnish

A mix of enoki, shimeji, and eryngii mushrooms

A dash of soy sauce

A spoon of oyster sauce

A touch of sesame oil

For the jus

100 ml Merlot

2 tbsp mandarin liqueur

Juice of one mandarin

1 tsp onion confit

A small knob of butter to finish

Method

1. Prepare the béchamel.

Make a light roux with butter and flour. Whisk in warm milk until smooth, then stir in miso, mirin, and black pepper. Keep it slightly fluid — it will thicken a little during steaming.

2. Cook the filling.

Sauté the minced pork until just browned. Add foie gras, bamboo, ginger, salt, and pepper. Cook briefly — it should remain juicy and fragrant.

3. Assemble the lasagna.

In a bamboo steamer, layer wonton sheets with béchamel and spoonfuls of filling, repeating until five or six layers high. Finish with béchamel on top.

4. Steam.

Steam gently for about 10–12 minutes, until the layers are soft and unified.

5. Make the jus.

Reduce the Merlot with mandarin liqueur, juice, and onion confit until syrupy. Whisk in a knob of butter to give it shine.

6. Prepare the mushrooms.

Sauté the mushroom mix in soy and oyster sauce until glossy and tender.

7. Plate.

Arrange the mushrooms as a nest, set the lasagna on top, spoon the jus around, and crown with a small slice of foie gras.

Chef’s Note

This dish lives between worlds — not Italian, not Japanese, but a blend of both. The steaming keeps everything supple, the miso brings quiet strength, and the mandarin jus lifts it into perfume.

I hope you enjoy this pillowy delight.

Check out this other great fusion recipe:

Lamb sausage red curry noodles