Easy Homemade 'Ulu Lasagna
Jul 27, 2020
Easy Homemade ʻUlu Lasagna
Dana Shapiro
10
30 minutes
60 minutes
Main
A delicious alternative to the classic Italian favorite using breadfruit. Perfect for gluten-free diets & cooks looking to increase their vegetable intake!
Ingredients
- 24-oz. recipe-ready ʻulu (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
- 2 eggs
- 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
Directions
- 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.
