Vegan Lasagna (Jackfruit & Mushroom)
Prepare a vegan lasagna using jackfruit and mushrooms with layers of pasta, tomato sauce, and vegan cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lasagna Noodles | 12 | Count |
| Jackfruit | 500 | Grams |
| Mushrooms | 300 | Grams |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Spinach | 200 | Grams |
| Tomato Sauce | 800 | Milliliters |
| Vegan Cheese | 200 | Grams |
| Olive Oil | 2 | Tbsp |
| Basil | 1 | Bunch |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Add sliced mushrooms and shredded jackfruit to the skillet. Cook for 5-7 minutes until mushrooms are soft.
- Stir in fresh spinach, cooking until wilted. Season with salt and black pepper.
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce. Top with a portion of the jackfruit-mushroom mixture and a layer of tomato sauce.
- Sprinkle a portion of shredded vegan cheese over the sauce. Repeat layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Garnish with chopped fresh basil before serving.
Kitchen equipment
Baking DishAluminum Foil