Easy Homemade ʻUlu Lasagna
A delicious alternative to the classic Italian favorite using breadfruit. Perfect for gluten-free diets & cooks looking to increase their vegetable intake!
24-oz. recipe-ready 'ulu (peeled, cored, and par-cooked)
24-oz. jar of your favorite marinara sauce
3 cups shredded mozzarella cheese
2 tablespoons olive oil
24-oz. spinach or kale leaves
15-oz. ricotta cheese
1 cup shredded parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon oregano
Preheat oven to 375 degrees F. Oil large, oven proof pan.
To make filling, saute spinach or kale in olive oil until wilted. Let cool and then chop; squeeze out excess water if needed. Mix greens in large bowl with ricotta, eggs, 3/4 cup parmesan, 1 cup mozzarella, salt, pepper, and herbs. Set aside.
If ʻulu was previously frozen, defrost overnight in fridge. Slice ʻulu very thinly using a mandolin slicer or very sharp knife. Set aside.
To assemble, spoon one thin layer of sauce on the bottom of the pan and then line one layer of ʻulu slices over it (some overlapping slices are ok). Top with 1/3 of the cheese mixture.
Top cheese mixture with 1/3 of the sauce, and then repeat layers, ending with the marinara sauce. Sprinkle remaining mozzarella and parmesan cheese on top.
Cover tightly with foil and bake for 45 minutes.
Uncover and baker for another 15 minutes or until cheese is melted and browned. Let stand for 5-10 minutes, then cut into slices and serve hot.
Want more recipes? Try Hāmākua Mushroom & Pork ‘Ulu Pasta and Chef Kevin Carvalho's Herb Crusted ʻUlu with ʻUlu Vadouvan & Mango Chutney.