Fish Cake Lasagna (A Light and Chewy Twist on a Classic)

Love lasagna but not the hassle of boiling pasta sheets? Try using Korean square fish cakes instead! They make a surprisingly delicious and lighter substitute, with a chewy texture that pairs beautifully with grilled vegetables, tomato sauce, and melty cheese.

Ingredients (Serves 2)

• 3 square fish cakes (eomuk) 
• 1/2 zucchini
• 1/2 eggplant
• 2 garlic cloves
• 1/2 cup tomato sauce (100g)
• 1/2 cup shredded mozzarella cheese (50g)
• 2 tbsp cooking oil
• Salt and pepper to taste
• Parsley flakes for garnish

Instructions 

1. Prepare the Vegetables 

Thinly slice the zucchini, eggplant, and garlic. 

2. Grill the Vegetables

Heat 1 tbsp of oil in a pan. Grill the sliced vegetables with a pinch of salt and pepper. Light grilling is enough.

3. Grill the Fish Cakes

In the same pan, add 1 more tbsp of oil and grill the fish cakes until golden on both sides. 

4. Layer the Lasagna

In an oven-safe dish, layer in this order: tomato sauce, fish cake, and grilled vegetables. Repeat this layering three times.

5. Top with Cheese & Air Fry

Add a generous amount of mozzarella on top and bake in a preheated air fryer at 180°C (355°F) for 10 minutes, or until the cheese melts and turns golden. 

5. Garnish and Serve

Sprinkle parsley flakes on top and serve warm.

Tips

• You can use any grilled vegetables you like—mushrooms and bell peppers also work well.