Panda Chef – Pandaman’s Lasagna (VIDEO)

I decided to combine two of my favorite pastimes: drinking and cooking. What could go wrong? As long as I’m combining things, I figured I’d combine cuisines from East and West to make new fusion recipes of my own. And thus, Panda Chef was born.

For our first episode, I decide to drink some rum and coke and make a lasagna, swapping out some classic Italian ingredients for traditional Chinese counterparts.

I was a bit worried about the outcome, especially since cheese – a vital part of lasagna – is absent from almost all Chinese cuisine. I was pleasantly surprised, though, when I bit into my first juicy, flavor packed slice of my soon to be famous Pandaman’s Lasagna.

Make your own at home. Stray from the recipe. Have fun, and let me know how it turns out!

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Drink Instructions:
Pour as much rum as you want/need/can handle into a glass.
Fill the rest of the glass with cola.

Ingredients:

Green Onion (a few)
Chinese Sausage (like 3)
Chili Pepper Flakes (as much as you want/can handle)
Firm Tofu (1)
Cilantro (at least a handful…depends on how big your hands are)
Garlic (some)
Chili Paste (a couple spoonfuls)
Pasta Sauce (1 Jar)
Lasagna Noodles (1 box)
Mozzarella Cheese (depends on how much you like cheese)
Rice Paper (about 8 per layer)
Ground Beef (medium)
Soy Sauce or “Chinese Marinade” (a bottle)
Black Pepper (how much you got?)

Directions:
1 – Soak rice paper sheets in hot water for 2-3 minutes to soften.

2 – Mix green onions and cilantro into the ground beef. Add some soy sauce to the mix.

3 – Cook the beef with pasta sauce.

4 – Cook the tofu with green onions, garlic, chili peppers, and chili paste.

5 – Sauté the sausage with garlic and add pastas sauce.

6 – Layer your lasagna in a greased pan as follows:
Lasagna Noodles
Tofu
Rice Paper
Beef
Rice Paper
Sausage
Cheese
Lasagna Noodles
Pasta Sauce
Cheese
GreenPeppers/Cilantro/Black Pepper

7 – Bake at 375° for approximately 1 hour.

8 – Enjoy (after it cools.)