Can I make this vegetarian?

Absolutely! For a vegetarian option, use a plant-based ricotta cheese and ensure your vegetable broth is truly vegetarian. You can also add more veggies like spinach or mushrooms.

Can I use frozen callaloo?

Fresh callaloo is preferable for its vibrant flavor, but frozen callaloo works just fine. Make sure to thaw it completely and squeeze out any excess water before using.

Can I assemble this ahead of time?

Yes, assemble the lasagna and keep it covered in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking straight from the fridge.

Can I use different types of cheese?

Definitely! Feel free to experiment with other cheeses such as mozzarella, provolone, or even a little bit of parmesan for an extra layer of flavor.

How do I prevent the lasagna from being watery?

To prevent it from being watery, make sure the callaloo mixture isn't too wet after cooking. Squeeze out any excess liquid. Also, don't overcook the lasagna, as the vegetables will release more moisture.

Callaloo Lasagna? Sounds intriguing, right? Well, let me tell you a story. My grandmother, bless her heart, used to make the most amazing callaloo stew. I mean, seriously, it was legendary. But sometimes, just sometimes, I craved something...different. That's where this recipe was born, out of a desire to meld tradition with a little modern flair. This isn't just lasagna; it’s a fusion dish that celebrates Caribbean flavors in a comforting Italian format.

Imagine layers of tender callaloo, that leafy green staple of Caribbean cuisine, mingling with creamy ricotta, savory meat (or plant-based crumbles for my vegetarian friends!), and of course, cheese, glorious melted cheese. This recipe is more than just a set of instructions; it's an invitation to embark on a culinary adventure. It’s a dish that's both familiar and excitingly new, perfect for family gatherings, potlucks, or just a cozy night in. Don't worry, it's fairly easy to make.

Callaloo Lasagna

Name: Callaloo Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Caribbean
Ingredients: 9 Lasagna Noodles; 1 lb Fresh Callaloo; 1/2 lb Ground Beef or Sausage; 15 oz Ricotta Cheese; 2 cups Cheddar Cheese; 1/2 cup Onion; 2 cloves Garlic; 1 (14.5 oz) can Diced Tomatoes; 1/2 cup Vegetable Broth; 1 large Egg; 1/4 cup Grated Parmesan Cheese; 2 tablespoons Fresh Parsley; 2 tablespoons Olive Oil; to taste Scotch bonnet pepper (optional); 1 teaspoon Dried Thyme; Pinch Ground Nutmeg; To taste Salt; To taste Black pepper

Callaloo Lasagna: a delightful fusion of Caribbean and Italian cuisine. Layers of callaloo, ricotta, meat, and cheese create a unique and comforting dish perfect for any occasion.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

📖 Instructions

Begin by preheating your oven to 375°F (190°C). This ensures even cooking, crucial for lasagna.
In a large pot, sauté the chopped onion and garlic in olive oil over medium heat until softened. This usually takes around 5-7 minutes. The aroma should be fragrant and inviting. Don’t rush this step; softened aromatics build a flavorful base.
Add the fresh callaloo (or thawed and squeezed frozen callaloo) to the pot. Stir in the diced tomatoes, scotch bonnet pepper (if using, use it sparingly if you don't like too much heat, you can always add more later), thyme, and vegetable broth. Season with salt and black pepper to taste. Simmer for 20-25 minutes, or until the callaloo is tender and the liquid has reduced. You're looking for a thick, stew-like consistency.
While the callaloo mixture simmers, prepare the ricotta cheese mixture. In a mixing bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, chopped parsley, and a pinch of nutmeg. Mix well until everything is evenly combined. This creates a creamy, flavorful layer in your lasagna.
In a skillet, brown the ground beef or sausage over medium-high heat. Drain any excess fat. Season with salt, pepper, and any Italian seasoning you like. This provides a hearty counterpoint to the callaloo.
Lightly grease the bottom of a 9x13 inch baking dish with olive oil or cooking spray. This prevents the lasagna from sticking.
Start layering the lasagna. Spread a thin layer of the callaloo mixture on the bottom of the dish. This prevents the noodles from sticking and adds flavor from the get-go.
Place a layer of lasagna noodles over the callaloo mixture. You may need to break the noodles to fit snugly in the dish.
Spread half of the ricotta cheese mixture over the noodles. Then, sprinkle half of the browned meat over the ricotta cheese.
Repeat layers: callaloo mixture, noodles, ricotta cheese mixture, and meat. Try to distribute ingredients evenly. For me, this lasagna is also a labor of love.
Top with a final layer of noodles, the remaining callaloo mixture, and sprinkle generously with the grated cheddar cheese. The cheddar will melt into a beautiful, golden crust.
Cover the baking dish with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Keep an eye on it to prevent burning!
Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes slicing easier.

📝 Notes

For a spicier kick, add a finely chopped scotch bonnet pepper to the callaloo mixture.
Feel free to add other vegetables, like spinach or mushrooms, to the callaloo mixture for added nutrients and flavor.