BBQ Pulled Jackfruit Lasagna - Full of Plants https://fullofplants.

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BBQ Pulled Jackfruit Lasagna

Author: Thomas

Delicious vegan lasagna with layers of juicy BBQ jackfruit, buttery bechamel sauce, and pasta! A quick and
easy weeknight dinner the whole family will love!

PREP TIME : 20 mins COOK TIME : 30 mins SERVINGS

TOTAL TIME : 50 mins 6 servings

INGREDIENTS   
BBQ Pulled Jackfruit

1 tbsp oil

2 cloves of garlic minced

2 14-oz cans young green jackfruit drained and rinsed

1/4 cup ketchup

2 tbsp yellow mustard

1 tsp vegan worcestershire

2 tbsp soy sauce

2 tbsp coconut sugar

1 tsp smoked paprika

1 tsp ground cumin

1/4 tsp ground black pepper

1/2 cup water

Bechamel Sauce

3 cups unsweetened almond milk or your favorite plant-based milk

6 tbsp potato starch

2 tbsp nutritional yeast

1/4 and 1/8 tsp salt

a pinch of nutmeg

1/4 cup vegan butter

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BBQ Pulled Jackfruit Lasagna - Full of Plants https://fullofplants.com/bbq-pulled-jackfruit-lasagna/

6 sheets of lasagna noodles soaked in warm water for 5 minutes

INSTRUCTIONS  
BBQ Pulled Jackfruit

1 Heat the oil in a large non-stick skillet. Once hot, add the garlic and sauté for about 2 minutes.

2 In the meantime, cut off the hard core part of the jackfruit chunks and discard. Shred the jackfruit by
squeezing it with your hands or with a fork.

3 Add the shredded jackfruit to the skillet and sauté for 1 more minute.

4 Add the ketchup, mustard, Worcestershire sauce, soy sauce, coconut sugar, smoked paprika, cumin,
and ground black pepper. Stir to coat the jackfruit with the sauce.

5 Pour in the water and bring to a simmer. Let simmer uncovered for 5 minutes. Remove from heat and
set aside.

Bechamel Sauce

1 Add the almond milk, potato starch, nutritional yeast, salt, and nutmeg to a medium saucepan. Whisk
to dissolve the potato starch.

2 Add the butter and heat over medium heat, whisking constantly until it comes to a boil and thickens,
about 5 minutes. Once the milk has thickened, remove from heat.

To Assemble

1 Pre-heat oven to 350°F (175°C) and lightly grease a 9x7-inch baking dish.

2 Spread half of the BBQ jackfruit into an even layer in the baking dish.

3 Top with one layer of lasagna sheets, followed by half of the bechamel sauce. Spread the bechamel
sauce into an even layer over the lasagna sheets.

4 Top with the remaining BBQ jackfruit, another layer of lasagna sheets, and finally spread the
remaining bechamel sauce on top of the lasagna.

5 Bake uncovered for 25-30 minutes. Next, put under the broiler for a few minutes, or until the top of
the lasagna is golden brown.

6 Remove from the oven and let cool a few minutes before serving. Top with chopped parsley or
cilantro and enjoy! This lasagna will keep for up to 4 days in the refrigerator.

COURSE : Entree, Main Course CUISINE : American

KEYWORD : bbq jackfruit, jackfruit lasagna

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