Jackfruit Enchilada Lasagne

Serves 4

Ready in 1 hour 10 minutes


  • low-calorie cooking spray
  • 400g can jackfruit in water, drained and shredded
  • 1 red onion, chopped
  • 1 courgette, chopped
  • 1 carrot, chopped
  • 2 peppers, deseeded and chopped
  • 300g can sweetcorn, drained
  • 400g can red kidney beans, drained
  • 2 tbsp tomato purée
  • 1 vegetable stock pot
  • 500g passata
  • 1 tbsp Henderson’s Relish (a vegetarian/vegan alternative to Worcestershire sauce)
  • 1 tbsp garlic granules
  • 2 tsp dried oregano
  • 1 tbsp ground cumin
  • 2 tsp chilli powder
  • 1 tbsp paprika
  • 160g reduced-fat Cheddar cheese, grated (see tip below)
  • 12 dried lasagne sheets



1. Preheat your oven to 200˚C/fan 180˚C/gas 6.

2. Place a large non-stick saucepan over a medium heat and spray with low-calorie
cooking spray. Add the jackfruit, onion, courgette, carrot, peppers, sweetcorn and
beans and cook for 5 minutes or until beginning to soften. Add the tomato purée
and stock pot and simmer for 2 minutes.

3. Put the passata, Henderson’s Relish and all the dried herbs and spices in a
second pan and simmer over a low heat for a few minutes. Add half to the veg
along with half of the cheese and simmer until the cheese is melted.

4. Spoon one-third of the jackfruit mix into an ovenproof dish, followed by a layer
of 4 lasagne sheets. Repeat twice more to use up the jackfruit mix and lasagne (you
should have 3 layers of each), then top with the remaining passata. Scatter over the
remaining grated cheese, cover with foil and bake for 30 minutes. Remove the foil
and bake for another 10 minutes. Serve hot with salad.

Tip: To make this enchilada lasagne vegan, swap the cheese for your favourite
vegan alternative.