Broken Lasagna with Mala Meat Sauce

A fun Asian fusion twist! Broken lasagna tossed in a spicy, numbing Sichuan mala meat sauce—easy, bold, and comforting in under an hour.

Sometimes the best recipes happen by accident—or in this case, by having leftover dried lasagna sheets sitting in my pantry. I could’ve made a regular lasagna, but honestly, I wasn’t in the mood for layering cheese and sauce. Instead, I thought, why not smash up those lasagna sheets and toss them with something bold and fun? Enter: Broken Lasagna with Mala Meat Sauce—an Asian fusion twist on the Italian bolognese, with Sichuan-inspired heat and numbing spice.

My family definitely raised their eyebrows when I set this on the table, but the empty bowls at the end told me all I needed to know.

Why You’ll Like This Recipe

1. It’s a creative way to use up leftover lasagna sheets.
2. Bold flavors from dou ban jiang, Sichuan peppercorns, and star anise make it anything but boring.
3. Comes together in under an hour—no need for long-simmered sauces.
4. Perfect balance of spicy, savory, and a touch numbing that pairs beautifully with pasta.
5. A dish that’s both familiar (pasta!) and adventurous (mala flavors!).

Ingredients and Substitutions

1. Lasagna – Regular dried lasagna sheets (not oven-ready). Break them into rustic bite-sized pieces. You could also swap in fettuccine, rigatoni, or even Chinese wheat noodles if you prefer.
2. Pork – Ground pork with a bit of fat works best for flavor and juiciness. Ground chicken, turkey, or even beef can be used.
3. Aromatics – Garlic, ginger, and green onions form the flavor base. Shallots or leeks could be used if that’s what you have.
4. Spices – Sichuan peppercorns and star anise bring that signature mala kick. If you can’t find them, use a little five-spice powder as a backup (though the flavor won’t be quite the same).
5. Sauces and Seasonings – Dou ban jiang (spicy fermented broad bean paste) is key for depth and umami. Gochujang or miso mixed with chili paste could work as a substitute in a pinch. Shaoxing wine enhances the sauce, but dry sherry or even sake works too. Soy sauce for saltiness—tamari for gluten-free.
6. Stock – Chicken stock adds body to the sauce. Water works fine if you don’t have stock on hand.

Pro Tips for Success

1. Crush the Sichuan peppercorns before cooking to release more flavor. A rolling pin or mortar and pestle works great.
2. Simmer low and slow—even just 15–20 minutes helps the pork soak up all that mala goodness.
3. Balance the heat—if you want less spicy, reduce the dou ban jiang slightly or add a splash of stock at the end.
4. Serve right away—the pasta continues absorbing sauce as it sits, so it’s best enjoyed fresh.

Make-Ahead and Storage Tips

1. Make ahead: You can prepare the mala meat sauce 1–2 days in advance and store it in the fridge. Reheat it gently before tossing with freshly cooked pasta. You may need to loosen up the meat sauce with reserved pasta water
2. Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavor actually deepens overnight.
3. Reheat: Warm gently in a skillet with a splash of water or stock to loosen the sauce.
4. Freeze: Freeze just the meat sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat before combining with freshly cooked pasta.

Frequently Asked Questions

1. Can I make this vegetarian?
   Yes! Swap the pork with finely chopped mushrooms or tofu crumbles, and use vegetable stock instead of chicken.
2. What if I can’t find dou ban jiang?
   Gochujang or miso mixed with chili paste can work as substitutes, but the flavor will be less complex.
3. Is this dish really spicy?
   It has a noticeable kick from dou ban jiang and Sichuan peppercorns. You can adjust the heat by reducing the dou ban jiang or removing some of the crushed peppercorns.
4. Can I use fresh lasagna sheets instead of dried?
   Yes, just cut them into rustic strips and cook briefly (they’ll take less time than dried).

Serving Suggestions

1. Pair with a Smashed Cucumber Salad, or Din Tai Fung Cucumber salad. They are refreshing and great to balance the heat.
2. A yeasted Shanghai Scallion Pancake or mini naan bread is also great to mop up that sauce
3. A crisp, chilled drink (sparkling water with lime or iced oolong tea) goes perfectly with the mala flavors.

This broken lasagna with mala meat sauce is comfort food with an edge—a little rustic, a little fiery, and totally satisfying. It’s proof that fusion cooking doesn’t have to be complicated; sometimes it’s just about taking what you already have and giving it a bold twist. If you love pasta and spicy food, this mash-up is definitely worth trying.