Lasagna with gochugaru oil from Korean American: Food that Tastes Like Home (page 225) by Eric Kim

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Notes about this recipe

  • eclairea on July 31, 2025

    Needed a warming recipe for a chilly night when a pescatarian friend came over for dinner, and it was a big hit. Eric Kim never disappoints!

  • jenburkholder on February 18, 2024

    Very nice lasagna that was a bit “different” while still recognizably the old red-sauce favorite. Made just as written - only tweak would be to cut down the gochugaru if serving to guests, as mine thought it was a bit spicy (I thought it was perfect).

  • rmardel on March 03, 2023

    Delicious lasagna. I doubled the spinach (except the greens I used were closer to collards) and kept the greens as a separate layer. I also substituted thinly sliced slabs of zucchini for the noodles. The resulting lasagna was delicious, complex and flavorful. Will make again.

  • SheilaS on February 27, 2023

    The sauce includes plenty of onion, a whole tin of anchovies, butter, gochujang and gochugaru. None of them take over but work together to yield an intriguing flavor that's hard to pin down. I doubled the spinach and would consider adding other vegetables like shredded zucchini or mushrooms next time.

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