Pasta is the ultimate comfort food, and few dishes evoke warmth and nostalgia quite like lasagne. Packed with al dente pasta sheets, a hearty ragu and a sumptuous cheese sauce, it remains a firm family favourite.

But if you're keen to give your lasagne a fresh twist, the secret is surprisingly simple - swap out the beef in your ragu. Food content creator Georgia Hughes has done exactly that, opting for duck in her lasagne ragu instead. In a video for Channel 4's Served, the TikTok clip's caption read: "@georgiahughesfood has put a twist on a classic lasagne by fusing it with a Chinese takeaway staple; hoisin duck pancakes."

That's right - forget the beef altogether. Georgia has gone one step further, completely reinventing the dish by blending it with the iconic flavours of crispy duck pancakes. She said: "This is my hoisin duck lasagne. I genuinely can't believe this hasn't been done before.

"So, whenever I order a Chinese takeaway, crispy duck pancakes is the first thing that I get. But instead of putting that duck into a pancake, I thought, 'why not layer it up into a rich sauce and make it into a lasagne?'

"One thing I love about this recipe is normally when you're making a beef ragu, it would take hours in the oven. The duck is instantly tender and shredded like this."

"This dish is rich, meaty and indulgent."

To complete the ultimate takeaway-style feast, Georgia recommended serving it with cucumber, spring onions and generous helpings of hoisin sauce. She continued: "This is so good."

Served's video has been viewed over 50,700 times, receiving 1,156 likes and six comments. One viewer suggested: "Should have done the layers with the pancakes instead of pasta."

Chris wrote: "Jamie Oliver did this about 10 years ago on his Comfort Food TV show!"

For those keen to try a fresh twist on the beloved classic lasagne, here's how to recreate Georgia's recipe in your own kitchen.

Ingredients

• One red onion, finely sliced


• Two cloves garlic, minced


• One knob of ginger, grated


• One seasoned crispy duck (approx 800g)


• One tbsp tomato paste


• One tsp chinese five spice


• Four spring onions, chopped (whites and greens separated)


• 400ml chicken stock


• 50ml hoisin sauce


• One tin chopped tomatoes


• Eight lasagne sheets

For serving

• Sprinkle of spring onion greens


• 50ml hoisin sauce


• Sliced cucumber

Method

Preheat the oven to 220°C. Cook duck (800g) according to packet instructions until crispy, then shred and set aside.

Reduce the oven to 200°C. Cook the red onion (one, sliced) in a little oil for five to seven minutes until soft.

Add garlic (two cloves), ginger (one knob, grated) and spring onion whites (from four spring onions) and cook for one to two minutes.

Stir in tomato paste (one tbsp) and five spice (one tsp) and cook for two minutes.

Add chopped tomatoes (one tin), stock (400ml), hoisin sauce (50ml) and shredded duck. Simmer for five to 10 minutes.

Layer the sauce and lasagne sheets (eight) in a baking dish. Top with hoisin (50ml) and spring onion greens, then bake for 25 minutes.

Serve with sliced cucumber salad.