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    Home » Recipes » Course » Dinner

    BBQ Pulled Jackfruit Lasagna

    By: Thomas Published: 29 Mar, 22 Updated: 30 Mar, 22 3 Comments

    RecipePrintComments

    Delicious vegan lasagna with layers of pulled jackfruit coated with a rich BBQ sauce, creamy bechamel sauce, and pasta! This plant-based lasagna is meaty, easy, and perfect for a weeknight family dinner!

    Vegan pulled jackfruit lasagna topped with cilantro.
    Jump to:
    • ⭐️ Why You Will Love This Vegan Lasagna
    • 🥣 How to Make Pulled Jackfruit Lasagna
    • 📔 Tips
    • 📔 More Vegan Pasta Recipes
    • 📖 Recipe

    ⭐️ Why You Will Love This Vegan Lasagna

    • It's easy to make: it takes about 20 minutes of prep time + 30 minutes of baking.
    • It's delicious: smoky pulled jackfruit, buttery bechamel sauce, and tender lasagna pasta, what else could we ask for?! Plus it has the perfect balance of sweetness and saltiness!
    • It reheats well: leftovers keep for up to 4 days in the refrigerator, so you can easily reheat it on a weeknight evening if you are in a hurry.
    Ingredients like jackfruit, mustard, ketchup, soy sauce, and garlic.

    🥣 How to Make Pulled Jackfruit Lasagna

    BBQ Jackfruit

    It all starts with the jackfruit that is the main component of this lasagna. It brings a smoky flavor and a super meaty texture! Here is what you will need:

    • Young green jackfruit - I went with two 14-ounce cans. Use young green jackfruit, not the sweet and yellow kind.
    • Ketchup - Regular tomato ketchup.
    • Mustard - I personally went with Dijon mustard for more spiciness, but you can use regular yellow mustard.
    • Worcestershire sauce - Regular Worcestershire sauce is not vegan as it contains anchovies, make sure you are using a vegan Worcestershire sauce.
    • Soy sauce - For extra umami and for saltiness.
    • Coconut sugar - Coconut sugar helps balance with the spicy mustard and the saltiness of the sauce. You can substitute the coconut sugar with maple syrup, agave, or regular sugar. Feel free to omit if you want less sweetness.
    • Spices - Smoked paprika for that smoky barbecue flavor, ground cumin, and ground black pepper.
    Pulled barbecue jackfruit in a skillet.

    First, start by sautéing garlic in some oil until fragrant.

    In the meantime, rinse and drain the jackfruit, and cut off the hard core part. Using your hands, or a fork, shred the jackfruit. Personally, I like to leave some larger pieces for more texture.

    Next, add the jackfruit to the skillet and the remaining ingredients: ketchup, mustard, Worcestershire, soy sauce, sugar, and spices. Add the water and let the jackfruit simmer in the sauce for about 5 minutes. This step will allow the jackfruit to soak up the flavors of the sauce!

    Preparing bechamel sauce in a saucepan.

    Bechamel

    Then, comes the bechamel sauce that brings richness and creaminess to the lasagna.

    Simply combine unsweetened almond milk (or any other plant-based milk), nutritional yeast, salt, nutmeg, potato starch, and vegan butter in a saucepan. Bring to a boil, whisking constantly until it thickens.

    Making the Lasagna

    It's now time to assemble! Here is how to arrange the layers:

    1. Spread half of the BBQ jackfruit in a baking dish. The jackfruit will be quite saucy, so make sure you are adding the sauce as well.
    2. Top with sheets of lasagna.
    3. Spread half of the bechamel sauce over the lasagna sheets.
    4. Repeat once.

    Finally, bake for 25-30 minutes in the oven, top with fresh cilantro or parsley, and serve!

    BBQ jackfruit on top of bechamel sauce, in a baking dish.

    📔 Tips

    • Soak the lasagna sheets in warm water for 5-10 minutes. It will soften them and will allow them to cook more evenly in the oven.
    • Do not shred all of the jackfruit. This is optional, but I recommend shredding half of the jackfruit, and only roughly shredding the rest. It will give your lasagna a meatier texture with larger chunks of juicy jackfruit!
    • If reheating the lasagna, cover the baking dish with aluminum foil to prevent the lasagna from drying.
    • For even more texture, feel free to add 1 cup of sliced mushrooms to the jackfruit filling! Cook the mushrooms right after adding the garlic for 2-3 minutes, before adding the jackfruit.
    Baked pulled jackfruit lasagna.

    This vegan jackfruit lasagna is a crowd-pleaser! It is super creamy, meaty, sweet and salty, and very easy to prepare!

    📔 More Vegan Pasta Recipes

    • Easy Leek Pasta
    • Creamy Caramelized Onion Pasta
    • The Best Vegan Pad Thai
    • Cheesy Tikka Masala Pasta Bake

    Let me know in the comments if you try this recipe!

    Close up of vegan jackfruit lasagna.

    📖 Recipe

    BBQ Pulled Jackfruit Lasagna

    Author: Thomas
    Delicious vegan lasagna with layers of juicy BBQ jackfruit, buttery bechamel sauce, and pasta! A quick and easy weeknight dinner the whole family will love!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Entree, Main Course
    Cuisine American
    Servings 6 servings
    Prevent your screen from going dark

    Ingredients
     
     

    BBQ Pulled Jackfruit

    • 1 tablespoon oil
    • 2 cloves of garlic minced
    • 2 14-oz cans young green jackfruit drained and rinsed
    • ¼ cup ketchup
    • 2 tablespoon yellow mustard
    • 1 teaspoon vegan worcestershire
    • 2 tablespoon soy sauce
    • 2 tablespoon coconut sugar
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground black pepper
    • ½ cup water

    Bechamel Sauce

    • 3 cups unsweetened almond milk or your favorite plant-based milk
    • 6 tablespoon potato starch
    • 2 tablespoon nutritional yeast
    • ¼ and ⅛ teaspoon salt
    • a pinch of nutmeg
    • ¼ cup vegan butter
    • 6 sheets of lasagna noodles soaked in warm water for 5 minutes

    Instructions
     

    BBQ Pulled Jackfruit

    • Heat the oil in a large non-stick skillet. Once hot, add the garlic and sauté for about 2 minutes.
    • In the meantime, cut off the hard core part of the jackfruit chunks and discard. Shred the jackfruit by squeezing it with your hands or with a fork.
    • Add the shredded jackfruit to the skillet and sauté for 1 more minute.
    • Add the ketchup, mustard, Worcestershire sauce, soy sauce, coconut sugar, smoked paprika, cumin, and ground black pepper. Stir to coat the jackfruit with the sauce.
    • Pour in the water and bring to a simmer. Let simmer uncovered for 5 minutes. Remove from heat and set aside.

    Bechamel Sauce

    • Add the almond milk, potato starch, nutritional yeast, salt, and nutmeg to a medium saucepan. Whisk to dissolve the potato starch.
    • Add the butter and heat over medium heat, whisking constantly until it comes to a boil and thickens, about 5 minutes. Once the milk has thickened, remove from heat.

    To Assemble

    • Pre-heat oven to 350°F (175°C) and lightly grease a 9x7-inch baking dish.
    • Spread half of the BBQ jackfruit into an even layer in the baking dish.
    • Top with one layer of lasagna sheets, followed by half of the bechamel sauce. Spread the bechamel sauce into an even layer over the lasagna sheets.
    • Top with the remaining BBQ jackfruit, another layer of lasagna sheets, and finally spread the remaining bechamel sauce on top of the lasagna.
    • Bake uncovered for 25-30 minutes. Next, put under the broiler for a few minutes, or until the top of the lasagna is golden brown.
    • Remove from the oven and let cool a few minutes before serving. Top with chopped parsley or cilantro and enjoy! This lasagna will keep for up to 4 days in the refrigerator.
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Ramya

      March 30, 2022 at 2:21 pm

      Cant wait to make this soon for me for your vegan butter can i use cashew milk as some of the ingredients are difficult to find in Singapore i never had bbq pulled jackfruit lasagna before perfect for my after office meals love your recipes as always brightens up my day everyday after work

      Reply
      • Thomas

        March 31, 2022 at 2:18 pm

        I would recommend following the recipe and making your own cashew cream. I doubt commercial cashew milk will ferment the same way.

        Reply
        • Ramya

          March 31, 2022 at 2:20 pm

          Will follow the recipe for vegan butter and will let you know how it goes

          Reply

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