Jackfruit Rendang Lasagna: Southeast Asia Meets Italy

Lasagna is the undisputed queen of comfort food. Its hearty layers of rich meat sauce, creamy béchamel, tender pasta, and melted cheese evoke feelings of warmth, family, and tradition. It's a dish that seems perfect as it is. But what if we took that beloved structure on a culinary journey to Southeast Asia? We invite you to reimagine this Italian classic with the bold, aromatic, and complex flavors of an Indonesian icon. This is not the lasagna you grew up with; it's an adventurous fusion that will excite your palate in the most unexpected way.

A Tropical Twist: Rendang Jackfruit Lasagna

Our inventive recipe swaps the traditional Bolognese for a rich and fragrant Indonesian Rendang. Rendang is a slow-cooked dish where meat is braised in coconut milk and a complex mixture of spices until the liquid evaporates and the spices are absorbed. For a truly unique and vegetarian-friendly twist, we use young jackfruit, a remarkable fruit whose fibrous texture perfectly mimics pulled meat and acts as a fantastic vessel for the bold rendang flavors. This "meat" is layered with a classic, creamy béchamel sauce, which provides a cooling balance to the spices. The result is a beautiful marriage of Italian form and Southeast Asian flavor—a symphony of lemongrass, galangal, and chili contained within comforting layers of pasta and cheese.

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1 hour 30 minutes

Ingredients:

For the Rendang Jackfruit Filling:

• 500g young green jackfruit, canned in brine or water, rinsed and shredded
• 400ml full-fat coconut milk
• 1 stalk lemongrass, bruised and tied in a knot
• 2 kaffir lime leaves
• 1 cinnamon stick
• 2 star anise
• 1 tamarind slice (asam keping)
• Salt and sugar to taste

Rendang Spice Paste (bumbu):

• 8-10 dried red chilies, soaked in hot water
• 5 shallots, peeled
• 3 cloves garlic, peeled
• 1-inch ginger, peeled
• 1-inch galangal, peeled
• 1-inch turmeric, peeled
• 2 candlenuts

For the Béchamel Sauce:

• 50g unsalted butter
• 50g all-purpose flour
• 600ml whole milk
• A pinch of ground nutmeg

For Assembly:

• 9-12 sheets of no-boil or fresh lasagna pasta
• 200g mozzarella cheese, shredded
• 50g Parmesan cheese, grated

Instructions:

1. Make the Rendang Filling: Blend all the spice paste ingredients in a food processor or blender until a smooth paste is formed. In a large pot or wok, sauté the spice paste over medium heat until it is deeply fragrant and the oil separates. Add the lemongrass, lime leaves, cinnamon, and star anise and cook for another minute.
2. Add the shredded jackfruit to the pot and stir well to coat it evenly with the spice paste. Pour in the coconut milk and add the tamarind slice. Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered, stirring occasionally, for about an hour or until the sauce has reduced, thickened, and the jackfruit is very tender. Season to taste with salt and a pinch of sugar to balance the flavors. Remove the whole spices (lemongrass, lime leaves, etc.) before assembling.
3. Make the Béchamel Sauce: While the rendang simmers, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute to form a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon. Remove from heat and season with salt, pepper, and a pinch of nutmeg.
4. Assemble the Lasagna: Preheat your oven to 180°C (350°F). Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. This prevents the pasta from sticking.
5. Arrange a single layer of lasagna sheets. Top with one-third of the Rendang jackfruit filling, followed by a layer of béchamel sauce and a sprinkle of mozzarella cheese.
6. Repeat the layers twice more: pasta, rendang filling, béchamel, and mozzarella.
7. For the final layer, place the last sheets of pasta, cover with all of the remaining béchamel sauce, and top generously with the remaining mozzarella and all of the Parmesan cheese for a perfect golden crust.
8. Bake for 30-40 minutes, or until the top is golden brown and bubbling. It is crucial to let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, ensuring a clean, beautiful slice.