- 2 cans young Jackfruit
- 1 jar Passata (750g)
- 1 Carrot grated
- 1 Zucchini grated
- Italian herbs
- Pink Himalayan Salt
- Black pepper
- 1/2tsp garlic powder
1 batch of my Almond Ricotta
My Life Bio Vegan shredded cheddar cheese or pizza shred (or grated vegan cheese of choice)
2 batches of my Vegan Cheese Sauce
12 Lasagne sheets (gluten free)
Preheat oven to 180° Celsius.
Drain and rinse Jackfruit pulling it apart to create the texture of pulled pork/chicken.
In a Medium-Large Saucepan/pot combine the jackfruit, zucchini & carrot with a tbsp of water on medium heat. Add in all the other “meat” sauce ingredients and stir to combine. Once combined turn down the heat and let simmer for 5 mins.
In a large baking dish add a couple tbsps of sauce, then place an even layer of the lasagne sheets.
Add a few more spoonfuls of meat sauce, spread a layer of vegan ricotta, followed by a sprinkle of vegan shredded cheese.
Layer the lasagne sheets, sauce then ricotta & cheese again, repeating until all the sauce is used.
You should be left with a layer of lasagne sheets on top, pour over the vegan cheese sauce, top with herbs and more grated cheese.
Bake in the oven for 40 minutes.
Let cool slightly before slicing, Serve & Enjoy.
You will most likely have Almond ricotta left over.
Jackfruit can be replaced with any vegan mince, or even beef or turkey mince if desired.
I recommend using my Vegan Almond Ricotta as the ricotta in this recipe but any plant based ricotta will work.
I use the “My life bio Vegan Shredded Cheddar cheese” or the “pizza shred” however you can use your favourite vegan cheese (as long as it melts).
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