Saturday, March 10, 2018

Jackfruit 4 Cheese Lasagna

Can you tell that jackfruit is our new favorite ingredient? We're having too much fun experimenting with it. It's unreal just how meat-like it is. 
By looking at that photo above you can't tell it's a vegetarian lasagna, can you? We didn't think so. It certainly tastes like a "regular" lasagna. Jackfruit tends to take on the flavor of whatever sauce you put it in so works very well in a lasagna. Our taste testers certainly thought so anyways. 
I don't make lasagna that often because of how many dishes you have to dirty to make it. Whether jackfruit or beef, it's kind of a pain in the butt. The end result though - soooooo worth it. 
You can bake this up and then freeze it for later use. Simply pop it in the oven or microwave to reheat. We even have made it in individual dishes so it is easier to reheat.

We'd love to hear from you if you give it a try. Let us know what you think. 
Have you tried jackfruit yet? What have you made with it?

Jackfruit 4 Cheese Lasagna

Ricotta Mixture
1 container (500 gr) ricotta cheese
1 egg
1/4 cup Parmesan cheese, shredded
1 1/2 cup mozza cheese, shredded

"Meat" Mixture
1 large onion, diced
5 cloves garlic, minced
2 tsp Italian seasonings
1/2 tsp red chili flakes
1/4 tsp granulated garlic
salt and pepper
2 boxes (2 X 200 gr) plain jackfruit
1 can (680 ml) tomato sauce
2 Tbsp tomato paste
1 cup broccoli slaw

8 dry, no cook lasagna noodles
6 slices Provolone cheese

1/4 cup Parmesan cheese, shredded
1 cup mozza cheese, shredded

Preheat oven to 350. Lightly spray a 10 X 10 baking dish with cooking spray, set aside. 
In a bowl, mix together the ricotta cheese, egg, 1/4 cup Parmesan, and 1 1/2 cups Mozza until well combined. Set aside.
In a large frying pan over medium heat, cook onion and garlic for 5 minutes (until onions have softened). Add in spices, jackfruit, tomato sauce, and tomato paste.

Stir to combine well. Add in the broccoli slaw. Cook and stir for about 5 to 8 minutes to heat everything through. Use your spatula to break up the jackfruit into small pieces. 

Prepare the lasagna: spread half of the jackfruit mixture in the prepared 10 X 10 pan. Top with 4 of the lasagna noodles. Top with 1/2 of the ricotta mixture. Top with the 6 slices of Provoline cheese. 
Repeat the layers: jackfruit mixture, noodles, ricotta mixture. Finish by topping with the remaining 1/4 cup Parmesan and 1 cup mozza cheese. 

Bake at 350 until cheese is melted and browned and lasagna is bubbly - approx 1 hour. Remove from oven and let sit for about 10 minutes to set a bit before serving. 

Serve hot. 

Keep any leftovers in the fridge. As mentioned above, this also freezes very well. 
You could make up the lasagna in the morning and refrigerate it until dinner time before cooking it. Doing it this way will increase your cooking time though. It will probably add about 30 minutes or so to your cooking time. 
This makes 6 servings. 
You can leave out the broccoli slaw or replace it with a handful of spinach if you prefer. I find it a good way to sneak the veggies in without letting the kids know. 

We're sharing over at Carole's Chatter - pop over and say hi!

1 comment:

  1. I absolutely love this recipe! To me, this sounds even better than a traditional lasagna with pasta. It’s definitely going in my oven this weekend :-)

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