Okay, friend - this is one of those recipes that happens when comfort food cravings collide with a fully stocked fridge and a why not? attitude. It’s cozy like lasagna, indulgent like dumplings, and bold like your favorite chili-oil–drizzled takeout order. And somehow… it just works.

These lasagna sausage dumplings are layered, baked, and finished with crispy chili oil, roasted garlic, chives, and sesame seeds for a dish that feels both familiar and wildly exciting. Think: Italian comfort meets Asian-inspired flavor, all baked together into one bubbling, shareable dish.

This is the kind of meal you make on a cold night when you want something filling, saucy, and a little dramatic but still doable at home without turning your kitchen upside down.

Pull up a chair, because I’m walking you through everything like we’re cooking together.

Why You’ll Love This Recipe

Let me count the ways:

It’s cozy but different – Lasagna vibes, but in dumpling form
Big flavor, minimal effort – No rolling pasta sheets or folding dumplings
Perfect for sharing – Family-style, scoop-it-out-of-the-dish energy
That chili oil finish – Spicy, savory, addictive
From scratch, but realistic – Homemade where it matters, smart shortcuts where it helps

If you love dumplings, lasagna, or anything topped with chili oil… you’re already halfway obsessed.

Ingredients

Dumpling Lasagna

ground sausage (pork preferred, chicken works too)
olive oil
small yellow onion
garlic
soy sauce
black pepper
chili flakes
ricotta cheese
shredded mozzarella cheese
freshly grated parmesan cheese
egg
round dumpling wrappers
marinara sauce

Roasted Garlic

To Finish

How to Make Lasagna Sausage Dumplings

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C).

Slice the very top off the head of garlic so the cloves are exposed. Place it on a piece of foil, drizzle generously with olive oil, and sprinkle lightly with salt. Wrap the foil tightly around the garlic and roast for 35–40 minutes, until the cloves are soft, golden, and fragrant.

Set aside to cool. You’ll squeeze the cloves out later.

Step 2: Cook the Sausage

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Add the ground sausage to the pan and break it up with a spoon. Cook until fully browned with no pink remaining.

Season with soy sauce, black pepper, and chili flakes if using. Stir to combine, then remove from heat and let the mixture cool slightly.

Letting the sausage cool prevents the egg from cooking too quickly in the next step.

Step 3: Make the Filling

In a large bowl, combine the ricotta cheese, mozzarella, parmesan, and egg. Mix until smooth and well combined.

Add the slightly cooled sausage mixture and gently fold everything together until evenly mixed. The filling should be creamy but thick and spoonable.

Step 4: Assemble the Dumpling Lasagna

Reduce oven temperature to 375°F (190°C).

Lightly grease a baking dish. Spread a thin layer of marinara sauce on the bottom of the dish.

Lay down a single layer of dumpling wrappers, slightly overlapping them to cover the base. Spoon a layer of the sausage filling over the wrappers, spreading it evenly. Drizzle lightly with marinara sauce.

Repeat the layers - dumpling wrappers, filling, sauce - until you’ve used everything, finishing with marinara on top. You’ll usually get 3–4 layers depending on your dish.

If you want a more golden top, sprinkle a little extra mozzarella over the final layer.

Step 5: Bake

Cover the dish tightly with foil and bake for 30 minutes.

Remove the foil and bake for another 15–20 minutes, until the sauce is bubbling and the edges are lightly golden.

Remove from the oven and let rest for 10 minutes before serving. This helps the layers set and makes it easier to scoop or slice.

Step 6: Finish & Serve

Drizzle chili oil generously over the top while the dish is still warm.

Squeeze the roasted garlic cloves directly over the lasagna, letting them melt into the layers.

Finish with fresh chives and toasted sesame seeds.

Serve warm, family-style, scooped straight from the dish.

The Idea Behind Lasagna Dumplings

Instead of traditional pasta layers, we use dumpling wrappers to create soft, pillowy layers that soak up sauce beautifully - kind of like fresh pasta, but easier and more forgiving.

The filling is a savory sausage mixture that brings richness and depth, layered with sauce and wrappers, then baked until everything melds together.

Once it comes out of the oven, that’s when the magic really happens:

Chili oil for heat
Roasted garlic for sweetness
Chives for freshness
Sesame seeds for crunch and nuttiness

It’s unexpected in the best way.

Serving Suggestions

This dish is rich and satisfying on its own, but it pairs well with:

A simple cucumber salad
Steamed or sautéed greens
A crisp side salad with a light vinaigrette

Storage & Reheating

Store leftovers covered in the refrigerator for up to 4 days
Reheat in the oven at 350°F until warmed through, or microwave gently
Add fresh chili oil after reheating for best flavor

Variations

Spicier: Add chili crisp between layers
Vegetarian: Swap sausage for sautéed mushrooms and spinach
Extra cheesy: Add more mozzarella between layers
Different protein: Ground chicken or turkey sausage works well

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