Get ready to revolutionize your dinner game with a mind-blowing fusion of classic comfort food and plant-based innovation! This BBQ Pulled Jackfruit Lasagna isn't just another recipe—it's a culinary adventure that transforms humble jackfruit into a mouthwatering masterpiece that will have everyone at the table begging for seconds. Whether you're a committed vegan, a curious foodie, or someone looking to shake up traditional lasagna, this recipe promises to deliver explosive flavors and a texture so convincing, you'll forget you're eating a plant-based dish.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cans young green jackfruit in brine
- 1 cup BBQ sauce
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Drain and rinse the young green jackfruit thoroughly. Pat dry with paper towels to remove excess moisture.
- Using a fork, shred the jackfruit pieces to create a pulled meat-like texture. Discard any tough core pieces.
- In a large skillet, heat the jackfruit over medium heat. Add BBQ sauce and cook for 10-12 minutes, stirring occasionally, until the jackfruit is well-coated and slightly caramelized.
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Cook lasagna noodles according to package instructions, but reduce cooking time by 2 minutes to keep them slightly firm. Drain and rinse with cold water to prevent sticking.
- In a mixing bowl, combine ricotta cheese, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
- Begin layering the lasagna: Start with a thin layer of BBQ jackfruit on the bottom of the baking dish to prevent sticking.
- Layer lasagna noodles to cover the bottom, slightly overlapping. Spread a layer of the ricotta mixture over the noodles.
- Add a generous layer of BBQ pulled jackfruit, followed by a sprinkle of mozzarella cheese.
- Repeat the layering process: noodles, ricotta mixture, jackfruit, and mozzarella. Create 3 complete layers.
- For the final top layer, ensure you have a good coverage of mozzarella cheese.
- Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese.
- Bake in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Remove from oven and let the lasagna rest for 10-15 minutes to set and make cutting easier.
- Garnish with fresh chopped parsley before serving. Slice into 8 equal portions.
- Serve hot and enjoy your BBQ Pulled Jackfruit Lasagna!
Tips
- Jackfruit Prep is Key: Make sure to drain and thoroughly pat dry the jackfruit to achieve that perfect pulled meat texture. The drier it is, the better it will absorb the BBQ sauce.
- Sauce Matters: Use a high-quality BBQ sauce that complements the jackfruit's mild flavor. Don't be afraid to experiment with smoky or spicy varieties.
- Cheese Game Strong: For a richer flavor, consider mixing different types of cheese or adding a sprinkle of smoked paprika to your ricotta mixture.
- Noodle Hack: Slightly undercook the lasagna noodles to prevent them from becoming mushy during baking.
- Resting is Crucial: Allow the lasagna to rest for 10-15 minutes after baking. This helps it set and makes cutting much easier.
- Make-Ahead Friendly: This lasagna can be prepared in advance and refrigerated. Just add an extra 10-15 minutes to the baking time if cooking from cold.
- Garnish Generously: Fresh parsley isn't just for looks—it adds a bright, fresh note that cuts through the rich, saucy layers.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
