In Puerto Rico people have found a very special use for bananas: They cook lasagna with them. The dish is called Pastelón. In our version it is vegan and gluten-free. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar
The traditional pastelón is anything but vegan. Sarah from Velvet & Vinegar cooks this delicious Puerto Rican banana lasagna with green lentils instead of minced meat. The egg used to bind the lasagne she replaces with a mixture of chickpea flour and water. The cheese with her delicious homemade vegan cheese sauce.
To make the vegan banana lasagna a hit, Sarah has put together a few tips for you.
* depending on how intense the cilantro taste is desired, take 1/2 – 1 bunch. Sarah took about 1/2 bunch.
* In the text you’ll find instructions on how to peel the bananas easily. Preparation time of the recipe is without soaking the bananas.
* If you want it faster, you can also fry the bananas in a frying pan with oil. This version is faster, but a bit unhealthier because you need more oil.
*If the filling gets too dry, you can add water. In the end, the filling should not have any visible liquid left.
*For the lasagna, half of the cheese sauce is enough. The cheese sauce is a recipe that Sarah has been using for a long time and it was not developed especially for this lasagna. So in the recipe, you’ll simply find the basic recipe. However, you will not need all the cheese sauce. Use the rest for a delicious Mac and Cheese.
This recipe was provided to us by Sarah-Vanessa Schneider from Velvet & Vinegar.
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