Kimchi Lasagna - No Need to Boil the Noodles, the Sauce Cooks Them Perfectly

Steps

1. 1

   Heat grape seed oil in a pan and sear the ground beef, developing a good Maillard crust

2. 2

   Add minced onion and sauté over high heat until caramelized

3. 3

   Snip kimchi with scissors and sauté for 30 seconds to evaporate moisture

4. 4

   Add whole tomatoes and bay leaves and simmer for 20 minutes (add 200ml water and simmer 20 more minutes for deeper flavor)

5. 5

   Turn off heat and toss in fresh basil to complete the kimchi meat sauce

6. 6

   In a pot, add butter, sliced onion, and pickling spice and sauté over low heat for 5 minutes to infuse aroma

7. 7

   Add flour and sauté for 1 minute without burning

8. 8

   Gradually add milk and simmer over low heat for 10 minutes

9. 9

   Add heavy cream, bring to a boil, then strain through a fine sieve to complete the béchamel

10. 10

    In a stainless steel container, layer kimchi meat sauce, lasagna noodles, béchamel, pizza cheese, and parmesan in order

11. 11

    Top with 3Ts butter and bake in an air fryer at 180°C for 15 minutes

12. 12

    Plate and finish with baby basil and a sprinkle of parmesan cheese