Nam Prik Ong Lasagna
There are many unexpected overlaps between Thai and Italian cuisines, and Justin Pichetrungsi — chef and owner of Anajak Thai in Los Angeles — embraces several of them in this cheesy, deeply savory lasagna. Borrowing flavors from bold, meaty nam prik ong, a Thai dip, he turns to soy sauce, shrimp paste, fermented soybean paste and spicy sambal to amp up this lasagna’s beefy bolognese layer. The ricotta filling is intensified by chile crisp and fresh cilantro, and there’s plenty of Parmesan and mozzarella throughout, including in the crisp and cheesy golden top. Brightened with both Thai basil and Italian basil, it’s a far cry from the lasagnas Pichetrungsi grew up eating in Southern California, straight from the frozen section of Costco. This lasagna will shake up any dinner party or holiday spread. Khushbu Shah
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