Jackfruit Lasagna

For the pasta:


• 250 g lasagna

• Parmesan, for serving


• Rucola or salad greens, for serving


• Extra virgin olive oil, for serving


• Salt and black pepper, to taste

For the Jackfruit bolognese:


• 25 g Ofene dried jackfruit minced


• 1/2 aubergine minced


• 1/2 zucchini minced


• 1/2 carrot minced


• 1 yellow onion minced


• 1 small chili finely chopped


• 4 garlic cloves minced


• 60 ml olive oil


• 60 ml soy sauce


• 1 can crushed tomatoes


• 2 tbsp tomato paste


• 2 tsp oregano


• 1 tsp smoked paprika


• 2 tsp shiitake powder (optional, recommended for umami)


• 2 tbsp nutritional yeast (optional, recommended for umami)


• Salt and black pepper to taste

For the Béchamel Sauce:


• 850 ml oat milk at room temperature

• 90 ml olive oil or butter


• 70 g all purpose flour (For gluten-free: use 2-3 tbsp rice flour+ 2 tbsp tapioca flour)


• 2 tsp salt


• 1/4 tsp nutmeg


• 1 tsp black pepper

1. Mince the vegetables; aubergine, zucchini, carrot, celery stalks, and onion—separately in a food processor using short pulsing motions to avoid turning them into a purée.

2. Transfer all minced vegetables to a large pot. Add the minced garlic, finely chopped chili, soy sauce, and olive oil. Cook over medium heat for 10–12 minutes.

3. Then add the jackfruit, tomato sauce, nutritional yeast, oregano, shiitake powder, smoked paprika, and salt. Stir well and cook for another 7-8 minutes over medium-high heat, stirring every 1–2 minutes, until most of the moisture has evaporated.

4. Add the tomato paste and cook for an additional 1-2 minutes, stirring constantly. Set aside while you prepare the béchamel sauce.

5. Make the béchamel: In a pot, heat the butter (or olive oil) over medium-low heat until melted. Add the all-purpose flour (or gluten-free flour mix) and whisk until smooth.

6. Gradually add the oat milk (at room temperature), one cup at a time, whisking continuously to maintain a smooth texture. Bring the mixture to a boil, then cook for 10 minutes, stirring constantly. Remove from heat.

7. Season the béchamel with salt and nutmeg. Set aside until ready to use.

8. Spread a thin layer of béchamel sauce over the bottom of your baking dish. Place a layer of lasagna sheets on top, then add another ladle of béchamel followed by a layer of the jackfruit–vegetable mixture.

9. Add another layer of lasagna sheets and repeat the layering process until all ingredients are used. If you like, sprinkle some shredded vegan cheese between the layers for extra deliciousness.

10. Finish with a generous layer of béchamel on top. Optionally, mix vegan shredded cheese with a little olive oil and water, then spread it over the surface to help with browning.

11. Preheat oven to 200 °C. Bake the lasagna for about 35-40 minutes, or until the sheets are tender and the cheese layer is golden brown. Remove from the oven and let the lasagna rest for 15–20 minutes to cool slightly and firm up before slicing.

12. Serve with salad greens and a drizzle of olive oil if desired.