Kimchi Lasagna – Tangy Korean-Italian Fusion You’ll Love

Jump to Recipe

You might think lasagna is all about slow-simmered Italian sauces and creamy layers, but give it a twist with kimchi, and you’ll discover a dish that’s tangy, spicy, and full of personality. I’ve been making this Korean-Italian fusion at home for a while, and it never fails to surprise guests with its depth of flavor.

This version layers tender lasagna sheets with rich tomato or gochujang sauce, stir-fried kimchi, and gooey cheese. The result? A bubbling, golden top that hides a bold, savory heart. It’s a warm comfort food with a punch — perfect for when you want something familiar yet adventurous.

Why Kimchi Lasagna Works So Well

The magic is in the balance. Kimchi brings tang, spice, and crunch, while the creamy cheese softens the heat. The sauce ties everything together, making each bite comforting yet exciting.

• Tang and heat from kimchi – brightens the richness of cheese.

• Layered texture – chewy pasta, tender vegetables, and molten cheese.

• One-pan convenience – bakes in under an hour once prepped.

Core Ingredients You’ll Need

Here’s what I keep on hand for a flavorful, balanced kimchi lasagna:

• Kimchi – well-fermented, chopped into small pieces for even layering.

• Lasagna sheets – fresh or dried, cooked until just tender.

• Cheese – mozzarella for stretch, plus Parmesan or cheddar for flavor.

• Sauce – tomato-based, gochujang-tomato mix, or spicy marinara.

• Aromatics – garlic, onion, scallions for extra depth.

• Optional add-ins – mushrooms, ground pork, tofu, or spinach.

Step-by-Step: How I Make Kimchi Lasagna at Home

I like to keep the process simple but with a few tricks so each layer comes out flavorful and balanced.

1. Prepare the Pasta

• If using dried lasagna sheets, boil them in salted water until just al dente — they’ll cook more in the oven.

• Drain, rinse under cold water, and lay them flat on a kitchen towel to prevent sticking.

2. Make the Kimchi Filling

• Heat a large skillet over medium heat.

• Add a little oil, then sauté chopped onion and garlic until fragrant.

• Stir in chopped kimchi and cook for 4–5 minutes to deepen the flavor.

• Optional: add sliced mushrooms, ground pork, or crumbled tofu for protein.

• Season lightly — remember, kimchi is already salty.

3. Prepare the Sauce

• For a milder flavor, use your favorite tomato-based pasta sauce.

• For extra kick, whisk 1–2 tablespoons of gochujang into the sauce.

• Warm the sauce in a saucepan and taste for seasoning.

4. Layer the Lasagna

Here’s my usual order for an even bake:

1. Sauce layer – thin coating at the bottom to stop sticking.

2. Pasta sheets – slightly overlapping.

3. Kimchi filling – spread evenly.

4. Cheese layer – mozzarella and a sprinkle of Parmesan.

5. Repeat until your dish is full, finishing with sauce and cheese on top.

5. Bake to Perfection

• Cover with foil and bake at 375°F (190°C) for about 25 minutes.

• Uncover and bake for another 15–20 minutes until the cheese is golden and bubbly.

• Let it rest 10 minutes before slicing so the layers hold.

Pairing Ideas, Variations, and Pro Tips

Great Pairings for Kimchi Lasagna

Because this dish blends Korean heat with Italian comfort, sides should either balance the spice or complement the richness.

• Fresh green salad – Tossed with sesame oil and lemon for a crisp, nutty counterpoint.

• Roasted vegetables – Carrots, zucchini, or eggplant work well.

• Pickled sides – Mild pickled radish or cucumber to refresh the palate.

• Light soup – A simple miso broth or clear vegetable soup to keep the meal light.

Variations You’ll Love

• Vegetarian version – Skip meat and double the mushrooms, zucchini, or eggplant.

• Seafood twist – Add cooked shrimp or crab between layers for a lighter protein.

• Extra spicy – Increase the gochujang and add sliced chili peppers.

• Cheese swap – Try provolone or smoked gouda for a deeper, smoky flavor.

My Pro Tips for the Best Flavor Balance

1. Drain the kimchi – Too much liquid can make the lasagna watery. Press lightly with a spoon before using.

2. Mix cheeses – Mozzarella melts well, but adding a little sharp cheese like aged cheddar boosts flavor.

3. Control the heat – If serving to mixed spice tolerance, use mild kimchi and let guests add chili oil at the table.

4. Rest before slicing – At least 10 minutes; this keeps the layers intact and easier to serve.

5. Bake in a deep dish – Kimchi lasagna has more texture and moisture than traditional, so a deep dish prevents overflow.

Nutritional Breakdown, Storage & Reheating

Nutritional Info (per serving – based on 8 servings)

Note: These values vary depending on kimchi saltiness, cheese type, and any added sauces.

Storage

• Refrigerator: Cool completely, cover tightly, and store for up to 3–4 days.

• Freezer: Slice into portions, wrap each in foil, and store in freezer bags for up to 2 months.

Reheating

• Oven (best texture): Preheat to 350°F (175°C), cover with foil, and heat for 15–20 minutes or until hot.

• Microwave (faster): Heat slices on medium power for 2–3 minutes, checking halfway.

• From frozen: Thaw overnight in the fridge, then reheat using the oven method above.

Pro tip: Add a spoonful of extra sauce before reheating to keep layers moist.

Kimchi Lasagna

Bold, Spicy, Korean-Italian Comfort Food

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 portions

Course: Main Course

Cuisine: Korean-Italian Fusion

Calories: 420

Ingredients Method Notes

Ingredients

  

• 9 –12 lasagna sheets cooked if required
• 2 cups chopped kimchi drained (reserve 2 tbsp kimchi juice)
• 1 lb 450 g ground beef or pork
• 2 cups marinara sauce or homemade tomato sauce
• 1 tbsp gochujang Korean chili paste
• 1 cup ricotta or cottage cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 garlic cloves minced
• 1 medium onion diced
• Salt and pepper to taste
• Fresh parsley or green onions for garnish

Method

 

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
2. Cook aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened.
3. Brown meat: Add ground meat, breaking it up as it cooks. Season lightly with salt and pepper.
4. Mix sauce: Stir in marinara sauce, gochujang, kimchi, and reserved kimchi juice. Simmer for 5–7 minutes.
5. Prepare cheese layer: In a bowl, mix ricotta with ¼ cup Parmesan.
6. Assemble:
7. Spread a thin layer of meat sauce on the bottom.
8. Add lasagna sheets.
9. Spread ricotta mix, then meat sauce, then mozzarella.
10. Repeat layers, finishing with mozzarella and remaining Parmesan.
11. Bake: Cover loosely with foil and bake 25 minutes. Remove foil and bake 10 minutes more until cheese is golden and bubbling.
12. Rest & serve: Let sit 5–10 minutes before slicing. Garnish with parsley or green onions.

Notes

• If you like a milder flavor, rinse your kimchi briefly before chopping to tone down the spice.
• For a vegetarian version, replace the beef with sautéed mushrooms, lentils, or plant-based meat.
• Leftovers taste even better the next day because the flavors have more time to blend.
• You can prepare the lasagna a day ahead and refrigerate before baking. Just add 10–15 minutes to baking time if it’s going in cold.

FAQ – Kimchi Lasagna

Can I make it vegetarian?
Yes — swap the meat for sautéed mushrooms, crumbled tofu, or lentils.

How spicy is this?
Medium spice. Reduce or omit gochujang for a milder version.

Can I use fresh pasta sheets?
Absolutely — reduce baking time by about 5 minutes.

What cheese works best?
Mozzarella for melting, ricotta for creaminess, and Parmesan for sharpness. You can also use a mix.