Caribbean Cassava Lasagna Recipe - Easy, Hearty, And Versatile!
Who doesn't love lasagne? This Caribbean cassava lasagne recipe is not only delicious, but it is incredibly hearty too! It is easy to adjust and you can even make it completely vegan!
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.
Nutrition
Serving: 1 portionCalories: 608kcalCarbohydrates: 83gProtein: 23gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 715mgPotassium: 1178mgFiber: 6gSugar: 10gVitamin A: 4020IUVitamin C: 58mgCalcium: 257mgIron: 3mg
Tried this recipe?Let me know how it was!