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Oriental Lasagne April 12, 2007

Posted by thelazychef in Asian Delight, Cakes.

And yes! I’m backkkkk….

Haha… I’m sorry for disappearing for such a long time. Been extremely busy with school. And though I’ve baked a couple of times since I last updated, I don’t have the time to sit down and do the collages and post the recipes!

Anyway, this is one of the more recent recipe that I tried… Its fantastic! And very easy to make! Fantastic for fellow lazy chefs out there. 🙂

Unique dish! Tastes fantastic too! 

When I first stumbled upon this recipe by Rusti at Kitchencapers, I was extremely intrigued by it! Firstly, because this uses cream crackers in a very unique way! I eat my cream crackers either with cheese or kaya, or dunk them into my milo or coffee… I never imagine that I could use cream crackers to make a dish! 

Unlike the traditional Italian lasagne, which has layers of pasta sheets and a tomato meat filling, this dish has layers of cream crackers and meat! I guess thats why its called ‘Oriental Lasagne’!

This simple and very filling dish’s main ingredients are cream crackers, eggs, evaporated milk and meat. I used luncheon meat this time. But you can put in almost any other types of meat. Like minced chicken, pork, beef, or Spam, or even vegetarian style(with potatoes, tofu, mixed vegs…). I mentioned that its very filling because I just had a small slice and I felt very full after that(but then again, I’m a mouse when it comes to eating… haha!)

Give this dish a try… Its very simple and doesn’t need baking! Serve this warm and with your favourite chili sauce or ketchup! Yum! 真好吃!

Recipe inside!



36 pcs cream crackers
5 eggs
1 can evaporated milk
Prepared fillings

1 tbsp of oil
1 large can of luncheon meat
1 large onion
6-8 button mushrooms (canned type)
1 clove garlic (chopped)
2 chilli padi (chopped)
1 big chilli(chopped)
1 tbsp Chinese parsley (chopped)
1/2 tbsp curry powder
 Pepper to taste
Method – Filling
1)Cut luncheon meat,onion and mushrooms into small cubes
2)Heat 1/2 tbsp of oil till hot and saute onions till translucent.
3)Add garlics and continue frying till fragrant.
4)Push onions to the size of the frying pan, add remaining 1/2 tbsp of oil to heat.
5)Add curry powder and chillies and fry till fragrant.
6)Combine everything with onion, luncheon meat, mushrooms.
7)Fry till evenly mixed and season with pepper.
8)Lastly add in the parsley.
9)Divide into 3 portions and set aside.

Method – Assembling
1)Oil and line a 23 x 23cm square tin. Meantime, bring big steamer to boil.
2)Beat eggs and evaporated milk well. Season with pinch of salt and pepper.
3)Soak 9 pieces of cream crackers briefly in egg mixture.
4)Line the tin with the soaked crackers in a 3 x 3 fashion.
4)Top with one portion of the fillings.
5)Repeat with 2 more layers of soaked crackers/fillings and end with a layer of soaked crackers on top.
6)Pour the balance egg mixture into the tin and leave to soak for about 3-5 minutes.
7)Compress gently with a spatula so that the top layer will also be immersed in the egg mixture.
8)Steam for 15-20 minutes depending on your flame.
9)Cool slightly before removing.
10) Serve warm with your favourite sauce!

1. I used a slightly smaller pan and ended up with 5 layers of crackers. But I would recommend cutting down on the number of layers of crackers since it can be very filling!
2. You may have to trim the sides of the crackers to fit the pan. Use a sharp knife and gently cut the crackers into shape before soaking them in the egg mixture.
3. You can prepare the meat filling before hand(as in the day before or earlier, just remember to keep the fillings in the fridge!) and assemble it when you need it. This is great as a last-min lunch/supper/snack/potluck dish/picnic dish! 😀 Enjoy!



1. Siddhu - April 12, 2007

Hi, Sidhu from Malaysia. Just discovered your Site today, and what do you know, you have decided to come back today too! Must be MY lucky day too! Thanks for sharing your no-bake Lasagne,very appropriate for me now, as my oven has conked off, permantly, I think. So while I save up for my TekaSSoven, no more baking for the time being. Will try this out next week for sure. Will comment soon.Thanks and am enjoying your Blog, Mrs Singh.

2. thelazychef - April 13, 2007

Hi Siddhu,

Thanks for visiting my site!

Yup, this recipe is simple and very delicious. Keep me updated on how it turned out! 🙂

3. Jacque - April 13, 2007

Hi! I stumbled upon your blog while at work today. I haven’t had this “Oriental Lasagne” for such a long time. And so, tonight I tried. But I found that the ingredients are slightly insufficient eventhough I used a small cake tin. The the egg & milk mixture could not cover the top layer of the crackers. Wonder how would it turn out…hmm…
Will keep you posted.

4. Jian - April 14, 2007

o.O oriental lasagne!!!!yikes….me too wouldnt have tot of using cream crackers to make it! but it would be risky to try such a big scale cookout…hahah its big scale for me ady. Can make smaller batches? actually the furthest usage i read about for cream crackers is they can be the pizza base. but this? lolz….1st time…who’s the genius behind it? It shows that anything simple around us can be turned into a gourmet. lolz…

5. durianberry - April 15, 2007

Yay! I wanna try this! This is so creative. I’m going to make it as spicy as possible 😛

6. thelazychef - April 15, 2007

Hi Jacque,

The egg layer would not really cover all the way to the top layer, but it helps to use a spatula to compress the top layer downwards. Hope yours turned out fine! 🙂

Hi Jian…

Yes, you can make a smaller batch of this. Just half everything(you can use 3 eggs instead of 2 1/2!) and use a smaller pan to steam the lasagne in.

Wow! Using cream crackers as pizza base? Interesting idea too!

Hi durianberry,

Haha… I made mine rather spicy because I added in extra chilli! Shoik! 🙂

7. zn - April 17, 2007

Hello rach lazy chef!

Wow, another non-bake recipe! Looks cool & not that difficult to make this lasagne! I could try! 😀

Ok! I’m going to try soon! Hah

8. thelazychef - April 21, 2007

Hi zn!

Yup! Another non-bake recipe! 😉

Yup, give it a try! Its simple and yummy!

9. spiffy - April 25, 2007

Aiyor..the picture is making my mouth drool..I dun even wanna go near the recipe. Hahah…dah la dinner only at 7pm..i’ll definitely try this recipe. =D

10. thelazychef - May 2, 2007


Hi Spiffy…

Yes… Give it a try!!! Its nice!

11. dancing queen - May 13, 2007

Hi Lazy Chef! Ist time at ur blog. I’m also another lazy 1 who doesn’t like 2 many ingredients & steps in my cooking. I’ve come across this cream cracker lasagne thingy but hvn’t done it b4. I understand u hv to compress it so that it sticks better. Hope to do it soon! Tks! 😀

12. thelazychef - May 13, 2007

Yup… You’ve to compress it so that the egg mixture will hold the biscuit layers together.

Try it soon! And tell me how you find it! 🙂

Have fun cooking!

13. Debbie - June 1, 2007

Hey this is OT from your delicious looking Asian Lasagne but I was wondering where you got all your adorable tiny molds from?

14. dancing queen - June 2, 2007

Hi, I tried it yesterday but I didn’t use up all the evaporated milk cos it seemed like a lot. Maybe I should have. Nevertheless, it turned out very nicely. Thanks again! 😀

15. thelazychef - June 3, 2007

Hi Debbie,
I got my tiny moulds from Phoon Huat! They’re cheap and versatile!
Hope it helps!

Hi Dancing queen,
Yup… there should be enough liquid so that it can hold the whole ‘cake’ together. Well… give it another try when you’re free again! 🙂

16. Debbie - June 4, 2007

Phoon huat? T_T
I live in Australia D: I have never seen a Phoon huat anywhere.
What type of store is it?

17. Debbie - June 4, 2007

Ok, thanks to google! I know what it is :DDD
But… sigh it’s in SG

18. Jess - August 7, 2007

I had tried this recipe before, its yummy! I got the recipe from ginny site.

19. prettyice - May 6, 2008

Hi LazyChef

I was wondering… instead of evaporated milk, can we use uht milk?

20. ifoundafish - September 1, 2008

Wow! This looks like such a cool recipe. No wonder you were full so quickly, it looks like there are 5 or so layers! I also had lasagne today, but traditional style. This way looks much more fun, could it be made with seafood do you think? When I first saw the picture I thought that splodge of tomato ketchup [or lookalikey sauce] was a prawn… so now I have seafood on the brain 😉

21. Alice - August 8, 2011

I was a pizza addict, now I’m a Lasagne addict. Thanks for the recipe!

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