Caribbean Cassava Lasagna Recipe – Easy, Hearty, And Versatile!
Today I will show you how to make this delicious Caribbean cassava lasagna from scratch. It is super easy, just as quick, and is loaded with delicious savory, hearty, and meaty flavors. And the best part is that you can make it vegan too!
You can serve this lasagna with a side dish like a refreshing Cucumber And Onion Salad or Vegan Peach Salad. But, if you are only looking for a refreshing beverage, try my Cherry Slurpee or Mexican Margarita.
How To Make Caribbean Cassava Lasagna
This is a very unique way to make lasagna that borders on becoming a completely vegan dish. However, I’ve added some ground beef and beef stock to make it meatier, savory, and heartier.
My Caribbean lasagna recipe consists of three elements with a topping of cheese. The first is the cassava and carrot mash.
The vegetable mash functions as the traditionally-used white sauce. It is super creamy, packed with moisture, and very versatile with how you flavor it. You can add some butter to make it richer, seasonings and herbs to make it more aromatic, and garlic for a more savory undertone.
Then, you have the eggplant slices. These obviously function as lasagna sheets. However, they are completely gluten-free and much lower in calories. You can adjust the thickness of the slices to add or remove some texture.
I like to make my eggplant lasagna slices about 1/4-inch thick. This way, there is some texture, but you won’t struggle to eat it.
And finally, we have the beef filling. Now, here are a couple of changes you can make (see variations below). But I love this filling for a Caribbean cassava lasagna recipe.
It is extremely hearty, contains simple flavors, and has a rich undertone.
Together, this lasagna is easy to make and arguably a lot healthier than your traditional Italian version.
Variations Of This Lasagna
The biggest variation you can make for this recipe is turning it into a vegan option.
Instead of ground beef, you can use lentils, chopped mushrooms, or chopped tofu. You can also replace the beef stock with vegetable or mushroom stock.
And finally, for the grated mozzarella cheese, you can easily find a vegan alternative. There are hundreds of different options in-store and online.
Tips And Tricks For Making Caribbean Cassava Lasagna
- You can adjust the consistency of the cassava and carrot mash. The texture you create is up to your personal preference. Some people hate lumpy mash while others love it.
- You can also add more seasoning ingredients to the mash. It is best to use either dried herbs or ground spices. Don’t add these ingredients to the boiling water. They won’t make as big of an impact as adding them during the mashing process.
- You can also change the flavor of the beef filling in this cassava lasagna recipe. Add more chilies to make it spicier, or add some savory spices instead. It’s entirely up to your liking.
FAQs
Is this Caribbean cassava lasagna gluten-free?
This recipe is completely free of gluten. That’s because you don’t use any wheat-based lasagna sheets. Instead, we’ve replaced them with eggplant slices. And the sauce (which usually contains flour as a thickening agent) is substituted by the cassava mash.
Is cassava lasagna dairy-free?
This isn’t a completely dairy-free recipe because of the cheese you add. But, if you replace it with a vegan or dairy-free alternative, it is dairy free. None of the other ingredients contain any dairy.
How do you store cassava lasagna?
If you are lucky enough to have any leftovers, you can store the Caribbean lasagna in the fridge inside an airtight container for not more than 4 days. I don’t recommend freezing it because the eggplant sheets won’t hold up as well. It is still possible to freeze it if you absolutely have to.
More Cassava Recipes
Caribbean Cassava Lasagna Recipe – Easy, Hearty, And Versatile!
Ingredients
- 2 ½ pounds cassava
- 2 large carrots
- 1 tsp fine salt
- 2 medium eggplants
- 1-2 tbsp olive oil
- 3/4 pound ground beef, lean if possible
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 small chili, deseeded and minced
- 1 cup beef stock, low sodium if possible
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 1 cup tomato sauce
- 2 1/2 cups mozzarella cheese, grated
Instructions
Make the cassava and carrot mash
- Next, peel the cassava and carrots. Cut both into smaller slices or cubes.
- Place them inside a large pot with water with some salt. Bring the ingredients to a rolling boil. Then, lower the heat and allow them to simmer for about 15-20 minutes. They should be soft and completely cooked.
- Drain them from the water and allow them to cool for 5 minutes. Then, mash them through a sieve or using a potato masher.
- Once all your veggies are mashed, set them aside until you need them later.
Make the eggplant lasagna sheets
- Firstly, cut off the ends of the eggplants. Slice them lengthwise, but don't make them too thick.
- Heat some olive oil in a frying pan over medium heat.
- Add the eggplant slices and leave them to fry for about 3-5 minutes per side. They should be al dente (tender but soft).
- Once all of your slices have been cooked, remove them from the heat and set them aside.
Make the beef filling
- In the same pan, add the onions. Leave them to saute for about 5 minutes or until they become translucent.
- Add the garlic and chili. Leave them to fry for a minute while stirring.
- Then, add the ground beef. Allow the mince to cook for 5-8 minutes or until it becomes beautifully browned. Stir occasionally.
- Add the beef stock, salt, and pepper. Give the ingredients a good stir to blend the flavors together. Bring the mixture to a simmer and leave them to cook for 10 minutes.
- Finally, add the tomato sauce. Stir it in well and let it cook for 3 minutes.
- Remove the filling from the heat and set it aside for later.
Assemble your Carribean cassava lasagna
- To start, preheat the oven to 360ºF (180ºC). Line a 9 x 13-inch (23x33cm) baking dish with cooking spray or melted butter. Set it aside.
- First, add a layer of cassava mash over the bottom of the baking dish. Make sure it covers the bottom well.
- Then, add some eggplant slices. Don't let them overlap or they will bake unevenly.
- Next, add a layer of ground beef filling.
- Finally, top the beef with a good amount of grated cheese.
- Repeat until you have between 2-3 layers and all the elements have been used.
Bake and serve your Caribbean lasagna
- Bake your lasagna for about 45 minutes, and until the cheese is completely melted.
- When your dish is done baking, turn on the broiler (grill). Leave the cheese to become crispy for about 5 minutes.
- Remove the lasagna from the oven. Leave it to rest for 30 minutes before serving it.
- Garnish this delicious hearty serving with fresh basil leaves.
