Chinese Food Lasagna (Epic Meal Time Style)

Ingredients

• 12 pieces Egg roll wrappers (Use as noodle layers; briefly soften in microwave or warm water)
• 2 cups General Tao chicken (Cooked and shredded; use store‑bought or homemade)
• 1 cup General Tao bacon (Cooked and crumbled)
• 2 cups Dumplings (store‑bought, pork or veggie) (Chopped finely; acts as ricotta substitute)
• 1 cup Sesame beef (Cooked, sliced thin)
• 2 cups Chow mein noodles (Cooked, broken into brick‑like pieces)
• 1 cup Coconut shrimp (Cooked, peeled; adds crunch and sweetness)
• 2 tablespoons Soy sauce
• 2 tablespoons Hoisin sauce
• 1 teaspoon Sesame oil
• 1 cup Shredded cheddar cheese (Optional topping for a golden crust)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the fillings.

   Time: PT10M

   Temperature: 375°F

2. Soften Egg Roll Wrappers

   Lay the egg‑roll wrappers on a microwave‑safe plate, cover with a damp paper towel, and microwave for 30‑45 seconds until pliable.

   Time: PT5M

3. Cook Proteins

   In a large skillet, heat a splash of sesame oil. Add the General Tao chicken and bacon, stirring until heated through and slightly caramelized. Remove and set aside. In the same skillet, quickly stir‑fry the sesame beef and coconut shrimp just until warmed.

   Time: PT15M

4. Prepare Dumpling “Ricotta”

   Finely chop the cooked dumplings. In a mixing bowl combine them with soy sauce, hoisin sauce, and a drizzle of sesame oil. Mix until a spreadable consistency forms.

   Time: PT5M

5. Assemble the Lasagna

   Spread a thin layer of the dumpling mixture on the bottom of the baking dish. Lay a row of softened egg‑roll wrappers over it. Add a layer of General Tao chicken and bacon, then a spoonful of sesame beef, a handful of chow‑mein bricks, and a scattering of coconut shrimp. Repeat the layers (dumpling mix → egg roll → proteins) until ingredients are used, finishing with a layer of dumpling mixture.

   Time: PT10M

6. Add Cheese Topping

   Sprinkle the shredded cheddar evenly over the top layer.

   Time: PT2M

7. Bake

   Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10‑12 minutes until the cheese is bubbly and lightly browned.

   Time: PT30M

   Temperature: 375°F

8. Rest and Serve

   Allow the lasagna to rest for 10 minutes before cutting. This helps the layers set.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

55g

Fat

28g

Fiber

4g

Ingredient Substitutions

• Instead of Egg roll wrappers: spring roll wrappers, tortilla
• Instead of General Tao chicken: sweet and sour chicken
• Instead of General Tao bacon: regular bacon
• Instead of Dumplings (store‑bought, pork or veggie): ground pork, firm tofu
• Instead of Sesame beef: beef stir‑fry
• Instead of Chow mein noodles: ramen noodles
• Instead of Coconut shrimp: regular shrimp
• Instead of Shredded cheddar cheese: shredded mozzarella

Equipment Needed

• Oven
• 9x13 inch baking dish
• Large skillet or wok
• Mixing bowl
• Spatula or wooden spoon
• Sharp knife
• Cutting board

Critical Steps — Do Not Skip

• Softening the egg‑roll wrappers without tearing them.
• Ensuring each layer is evenly pressed to avoid soggy spots.
• Baking covered first to steam the interior, then uncovered for a crisp cheese top.

Chef Tips from the Video

• Add a thin drizzle of extra hoisin sauce between layers for extra glaze.
• For extra crunch, sprinkle toasted sesame seeds on the cheese before baking.
• If you can’t find egg‑roll wrappers, use thin flour tortillas and lightly fry them first.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Freeze in an airtight container for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dumpling mixture and cook all proteins a day ahead; refrigerate separately.
• Egg‑roll wrappers can be softened in advance and kept covered with a damp towel.