THIS is how you do lasagna! Vegan, gluten-free and made with plantains instead of noodles. I will never make lasagna any other way!
Seriously, Plantain Lasagna is a must try!!! It’ll make you rethink plantains completely and, if you’ve been on the fence about cooking with plantains, this recipe will surely convince you!
The plantains add the perfect soft, yet firm texture and a slight sweetness that complements my Almond Ricotta so deliciously.
This lasagna is also layered with fresh tomato and basil, giving this tasty dish a caprese feel that is to die for!
Do yourself a favor and try this recipe out!! Just don’t forget to tag @bunnysbite to let me know what you think!
Enjoy!!
Plantain Lasagna (V/GF)
Ingredients
Almond Ricotta
- 1 1/2 cups blanched almonds soaked in water for 8 hours
- 1/4 cup water
- 1/4 cup unsweetened non dairy milk (I use almond milk)
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp freshly ground black pepper
Lasagna
- 3-4 yellow plantains peeled and thinly sliced lengthwise
- 1 15 ounce can fire roasted tomato sauce
- almond ricotta *recipe above (you’ll use all of it)
- 4 ounces fresh basil
- 1 large tomato sliced
- *optional dried basil or oregano to top
Instructions
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Start by making the ricotta. After the almonds have soaked for 8 hours, drain the water and place the almonds in a food processor with the remaining ricotta ingredients and process until creamy. You might have to stop once or twice to scrape down the sides. Keep refrigerated until ready for use.
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In a skillet over medium heat, heat half a tablespoon of oil. Once the oil is hot, add the sliced plantains and fry until golden brown, about 2-3 minutes on each side. Transfer fried plantains to a plate lined with paper towels to soak up soak up excess moisture. You may have to do this in batches. Set plantains aside until ready for use.
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Lightly grease a 9x9 square glass baking dish. Then, pour a layer of tomato sauce on the bottom of the pan, just enough to cover the surface. Then, add a layer of plantains (just how you would with lasagna noodles). It’s okay if they overlap a little or if they fill the whole surface of the pan.
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Then add dollops of the ricotta on top of the plantains. Spread ricotta with the back of a spoon to make a smooth layer. Top ricotta with a layer of basil, then a layer of sliced tomatoes.
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Repeat layers once more. The top layer should be a plantain layer. You can sprinkle optional oregano on top of the lasagna.
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Cover with foil and bake at 350 degrees F for 30 minutes.
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Let cool for 10 minutes before cutting and serving. Enjoy! Store leftovers tightly covered in the refrigerator for up to 5 days, however, it is best fresh!
If you liked this recipe, you’ll love my Arugula Almond Ricotta Lasagna, Tomato Basil Quiches and my Ratatouille!
Keep on working, great job!