Dumpling Lasagna (Printable Version)

Crisp dumplings layered with zesty tomato sauce and three cheeses create a comforting fusion bake.

# What You’ll Need:

→ Dumplings

01 - 24 frozen or fresh pork, chicken, or vegetable dumplings (gyoza or potstickers)

→ Sauce

02 - 2 cups marinara or tomato basil pasta sauce
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon olive oil
06 - 1 teaspoon soy sauce
07 - 1/2 teaspoon chili flakes (optional)
08 - Salt and pepper, to taste

→ Cheese Mixture

09 - 1 1/2 cups shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup ricotta cheese
12 - 1 large egg
13 - 2 tablespoons chopped fresh basil or parsley

→ To Assemble

14 - 1/4 cup grated Parmesan cheese (for topping)
15 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute more.
03 - Stir in marinara sauce, soy sauce, and chili flakes. Simmer 5 minutes. Season with salt and pepper to taste. Remove from heat.
04 - In a bowl, mix ricotta cheese, egg, basil or parsley, half the mozzarella, and half the Parmesan until combined.
05 - In a 9x13-inch baking dish, spread a thin layer of sauce. Arrange 12 dumplings over the sauce.
06 - Dollop half the ricotta mixture over dumplings, then sprinkle with one-third of remaining mozzarella and Parmesan.
07 - Repeat layers: sauce, remaining dumplings, remaining ricotta mixture, another third of the cheeses.
08 - Top with remaining sauce and all the remaining cheeses.
09 - Cover with foil and bake 25 minutes.
10 - Uncover and bake an additional 10–15 minutes, until cheese is golden and bubbling.
11 - Let rest 10 minutes. Garnish with fresh basil before serving.

# Top Tips:

01 -
  • The crispy dumpling bottoms absorb sauce while the tops stay perfectly chewy, creating texture in every single bite
  • It comes together in under 20 minutes of active prep but tastes like you spent all day layering love into it
  • The soy sauce in the tomato base adds an umami depth that makes regular lasagna taste flat by comparison
02 -
  • Dumplings from the freezer go directly into the dish, thawing them first makes them fall apart and get gummy
  • The rest period is not optional, cutting too soon will make everything slide apart into a messy puddle
  • Use a wide baking dish rather than a deep one so the dumplings have room to cook evenly without stacking
03 -
  • A light green salad with bright vinaigrette cuts through the richness perfectly
  • Pinot Noir or a light red wine pairs beautifully without overwhelming the flavors
  • The dish is forgiving enough that you can swap different dumpling fillings based on what you have

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