Lasagna Fet Mot

I love lasagna.  But baking one in Bangkok poses quite a challenge. Ricotta cheese, a main ingredient, is quite expensive. I wondered, Is there a lasagna recipe that doesn’t need ricotta cheese? Well, I found one on! It called for a pound and a half of fet mot (Thai for fresh mozzarella) cheese and NO ricotta.


  • 2 tablespoons oil
  • 2 cloves minced garlic
  • 1 large chopped onion
  • 1 1/2 lbs Italian sausage or 1 1/2 lbs lean ground beef or 1 1/2 lbs boneless skinless chicken breasts
  • 2 teaspoons salt
  • pepper to taste
  • 1 (12 ounce) cans tomato paste
  • 1 (8 ounce) cans tomato sauce
  • 3 cups hot water
  • 1 1/2 teaspoons oregano or 1 1/2 teaspoons other Italian spices
  • 1/2 lb cooked and drained lasagna noodles (I substituted no-cook lasagna noodles)
  • 1 1/2 lbs sliced mozzarella cheese (I used grated)


  1. Pre-heat oven 350˚F.
  2. I used chicken breasts cut into 1 inch cubes and processed in 6  one- second pulses in a food processor. Do this in three batches.
  3. Fry garlic and onion in hot oil until soft.
  4. Add meat and cook until crumbly. Drain oil. I had no oil to drain because I used chicken.
  5. Mix in salt, pepper, spices, tomato sauce, tomato paste and water.
  6. Simmer uncovered for 45 minutes. Simmer 30 minutes for ground chicken.
  7. In a shallow 9×13 inch pyrex dish, put a thin layer of sauce.
  8. I used no-cook lasagna noodles. Layer half the noodles, then sauce, and top with half the cheese.
  9. Repeat layers ending with mozzarella cheese.
  10. Bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving. Cut into squares.