Thai Lasagna

Lasagne sheets:

1. Knead the ingredients into a smooth pasta dough. Shape lasagne sheets with the help of the pasta machine. Spread out on a fresh kitchen towel and cover with a fresh kitchen towel so that the plates do not roll up and keep their shape.

Meat sauce:

1. Peel the onions and garlic. Wash the pointed peppers and pak choi, dab well. Wash the coriander roots and stems, pat dry and remove the outer peel from the lemongrass.
2. Cut the paprika into cubes, cut the white and green of the pak choi into strips, store separately. Finely dice the onion and garlic, cut the coriander root and coriander stalk, finely chop the lemongrass (only the whites).
3. In a coated pan, sear the minced meat in portions in a little neutral oil (no olive oil) (if too much minced meat is put into the pan at once, only liquid will escape and no roasted substances will be produced). When all of the meat is cooked through, set aside. Then lightly salt.
4. In a little neutral oil, fry the pointed peppers, onions, the whites of the pak choi, the coriander roots and stalks and the lemongrass over a medium heat. Finally fry the green from the pak choi and garlic. Salt, pepper, add powdered sugar and let the vegetables caramelize briefly.
5. Deglaze with lime juice and Thai fish sauce. Add the curry paste and add the seared meat to the pan with the vegetables, mix everything through and season again if necessary. Put aside.
6. Wash the thai basil, pat dry and pluck from the stalks. Add to the meat sauce and stir in.
7. Save the coriander leaves for garnish.

Thai curry paste:

1. Peel and roughly dice the garlic cloves and shallots. Peel and dice galangal, wash and cut coriander roots and stalks. Wash 3 green thaichillis, remove the stalk and otherwise leave whole.
2. Mix all ingredients with the magic wand to a creamy paste.

Béchamel sauce with coconut milk:

1. Melt the butter in a saucepan over medium heat. Dust the flour over it and sauté over a low heat for 2-3 minutes, but do not brown. Stir constantly with the whisk.
2. Gradually pour in the coconut milk. Stir vigorously so that no lumps form. Bring to the boil once and season with salt and pepper. Add the fresh ginger and powdered sugar.
3. Let the béchamel sauce simmer gently over a low heat for 8-10 minutes, stirring again and again. Pull from the stove.

Lasagne:

1. Roast the sesame seeds lightly in a pan, set aside. Cut the mozzarella balls into slices.
2. Cover the bottom of the lasagne molds with bechamel sauce. Place a sheet of lasagna on top, add a layer of sugo and a layer of bechamel sauce, then another layer of lasagne sheets. Repeat until the mold is three quarters full.
3. Cover with sliced ​​mozzarella and place in the preheated oven.
4. Bake at 180 degrees for about 35-40 minutes, until the mozzarella is nicely browned.
5. Arrange on plates, sprinkle with toasted sesame seeds and garnish with the fresh coriander greens if you like. If the spiciness is not enough, fresh chopped chillies serve with it.