I have had my share of missteps while attempting to make the perfect lasagna. It seems so easy right? Just layer a ton of ingredients into a pan and bake it, and out comes oozy, cheesy, decadent Italian-Americana on a plate, right? Not for me! I have made too-dry lasagna, too-soggy lasagna, noodles undercooked on the sides and can’t cut them lasagna (that was on a Christmas Eve–I made them again), overflows into the oven and burns lasagna, takes all day and just tastes ok lasagna, and then I finally had a day when I made it just right. I took it out of the oven, let it sit for just a few moments, sliced into it, and there it was! Savory and flavorful, cheesy but not obscenely cheesy, with enough texture to hold its shape, I give this recipe to you and say, enjoy! It took many trays of disappointment for me to get here!
This recipe is one that my husband forced me to write as we were eating the dish! It is super easy and only takes as long as it takes for spaghetti to cook. It’s salty, peanutty and utterly non-authentic to any specific Asian cuisine, so it’s not Pan-Asian Noodles, it’s Asian-y Pan Noodles! Enjoy some homemade takeout, I made this one at 9 pm after our boys were finally both asleep and we had a minute to think…I mean, cook!