Leapin’ Lasagna!


It’s Halloween and today we’re making lasagne. The name of this dish is inspired by the Leapin’ Leprechauns movie. Never heard of it? I am not surprised. 😛 Anyway, moving on, this time I stole an Italian recipe and made it a localised one. I made the pasta sauce from scratch so I could incorporate my own Trini flavours into it.


For the Sauce:

2 pounds whole canned tomatoes…or you can boil your own tomatoes, whichever you feel like.
2-3 tablespoon chadon beni/culantro- chopped
5 cloves of garlic – sliced
1 tablespoon vegetable oil
1/4 cup diced green peppers
1/2 cup black olives
scotch bonnet pepper to taste
1 tablespoon extra virgin olive oil
salt to taste


  • In a pot, on low heat, add the vegetable oil and garlic, allowing the garlic flavour to infuse into the oil as it heats up.
  • After about a minute, add the tomatoes, green peppers and chadon beni and cook for 5 minutes.
  • Add the black olives, pepper and olive oil and cook for 5 more minutes.
  • Add salt to taste.
  • Turn off the stove.
  • With a hand blender, blend the mixture until a thick purĂ©e is formed.
  • Set aside.

Minced meat layer (optional)

1 pound minced meat of your choice. (I used minced soya for mine since I am fasting)
1/4 cup panko breadcrumbs (optional)
salt to taste
1 teaspoon green seasoning
1 teaspoon minced garlic
2 tablespoons melted butter 
1 tablespoon vegetable oil
  • Combine the above ingredients (except the oil) in a bowl and mix well.
  • In a pot, add some oil and cook on medium-high heat until the meat is browned.
  • Set aside.

For the lasagne:

Pasta sauce made above
Browned  minced meat made above
2 cups cheddar cheese
1 large box lasagna noodles 
2 medium eggplants – sliced
1 tablespoon garlic
salt to taste
  • Season the eggplant with minced garlic and salt and allow to marinate for 10 minutes.
  • Steam until tender.
  • Boil the lasagne noodles as per instructions on the box and drain.
  • Preheat the oven to 350 degrees.
  • Grease a 14 x 10 baking dish.
  • Layer the bottom of the pan with the lasagna noodles until the entire bottom is covered.
  • Layer the steamed eggplant onto the noodles.
  • Layer the minced meat onto the eggplant.
  • Spoon a layer of tomato sauce over the meat and eggplant.
  • Now add a layer of cheese to the party.
  • Add another layer of noodles.
  • Repeat the process one more time, using up all your meat and eggplant, but reserving some sauce and some cheese.
  • If you got the above steps correct, you should now have a layer of noodles on top.
  • Take your reserved sauce and spoon it over the top.
  • Add your reserved cheese to the top of this.
  • Cover the dish with foil and bake for 30 minutes.
  • After 30 minutes remove the foil and bake for an additional 10-15 minutes.
  • Serve and enjoy.



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