It's believed pasta originated in the East - so I'm retrieving lasagna for the home team - so to speak - with this luscious Asian-inspired pasta and cabbage cake. Unbaked - free-form - and prepared without binders - this lasagna is deliciously savory. Whenever you think mashed potatoes - or wonder what starch and which vegetables to serve—remember this lasagna. This dish goes well with poussin - served as an appetizer with grilled sausage or portobellos - or served alone.

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
2 cups green cabbage cut into 1/4-inch ribbons
2 cups napa cabbage cut into 1/4-inch ribbons
2 cups bok choy or choy sum cut into 1/4-inch ribbons
1/2 cup Chicken Stock or low-sodium canned broth
1/4 cup Shaoxing wine or dry sherry
6 tablespoons butter
Salt and freshly ground black pepper
8 3/3 -inch squares cut from fresh pasta sheets - or 8 wonton wrappers

Directions

1. Heat a medium skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers - add the garlic and ginger and saute - stirring - until soft - about 2 minutes.

2. Add the cabbages and bok choy - stir - and the stock and wine. Reduce the heat and simmer until the vegetables are soft - about 15 minutes. Add the butter - swirl the pan until melted - and season with the salt and pepper to taste. Keep warm.

3. Meanwhile - bring a large quantity of salted water to a boil. Add the pasta sheets and cook until al dente - 4 to 6 minutes. Drain well.

4. To serve - spoon 1 heaping tablespoon of the cabbage mixture onto each of 4 serving plates. Top with a pasta square and another spoonful of cabbage. Place one more pasta square on each serving and top with a final layer of cabbage. Serve immediately