Cassava Lasagne

by Keesha
Keesha's Cassava Lasagne

Keesha's Cassava Lasagne
Cassava Lasagne Caribbean Cassava Lasagne European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cassava 1250g
  • Mozzarella Cheese 200g
  • Eggplant 250g
  • Carrot 50g
  • Beef 350g
  • 1 large Onion
  • 2 Garlic
  • 1 small Chilli
  • Salt
  • Pepper
  • Beef stock
  • Tomato sauce 300ml (50 ml is for the top of the lasagne)


Preheat the oven to 375°F (180°C). Peal the Cassava and carats and cut it in slices. The carats in a little bit smaller slices. Then add it in the boiling water, add vegetable stock, herbs or any desired spice and cook until it is soft so that you can easily mush it with a potato masher. Cut off the ends of the eggplant, then slice lengthwise but not to thick. If you like the eggplant very soft then fry it for about 3 to 5 mins over medium heat on each side (I prefer them al dente) Then heat up 2 tablespoons of olive oil over medium-low heat, then add the onion, garlic and chilli and let it fry for about 3 minutes. Add the beef and cook it for 5 more minutes, add salt, pepper, beef stock and let it cook for 10 min before adding the tomato sauce. Remove from the heat and set aside. Assemble the lasagne. In a 9x13-inch (23x33-cm) baking dish, start with the mushed cassava and cover the bottom of the dish with the eggplant, meat and cheese. Repeat this step until you have 2-3 layers. Bake for 45 minutes until the cheese is fully melted. Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly. Remove the lasagne from the oven and let it rest for 20-25 minutes before serving. Serve garnished with fresh basil.

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