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Cassava Lasagna with Mixed Seafood in Tomato Sauce

Cassava Lasagna with Mixed Seafood in Tomato Sauce (Paleo, Whole30, Gluten-free).jpg
 Cassava Lasagna with Mixed Seafood in Tomato Sauce (Paleo, Whole30, Gluten/Free)



What we get here? ... when life gives you cassava, make a good lasagna or something else with it ๐Ÿ˜‚  you won`t forget it for the rest of your life for sure.

An easy, affordable, customizable, superrr rich dish that everyone will love it! ๐Ÿ˜

I love cassava, yuca, mandioca, casabe, etc. I can`t remember all the names it has but always. I prefer it above the potato because it has its own savor at least this is my own opinion, and I don`t want to argue to anyone because of all we have different tastes. It`s gaining popularity for its own healthy properties, and the adaptability it posses to make almost any recipe out there.

It`s not new for me at all, in my country it has been eating by the aborigines before 1492 when we were colonized for the Spaniards, but unfortunately, I wish we could have more recipes with it, anyway we love it! do you want me to give you the recipe of yuca con mojo? just drop a comment below and I will share it with you, deal?

Cassava Lasagna with Mixed Seafood in Tomato Sauce 2 (Paleo, Whole30, Gluten/Free).jpg


I am trying to learn every day a little bit more about how to make different foods with it but when I have done each one always it makes noise in everyone that tastes it. Do you remember my cassava pizza? this one could be a good one too to add to your weekly meal

I had a little of each one of that seafood, so why not mix them together? and clean up the freezer right? and don`t waste anything, so I did it into a spiced and yummy tomato marinade to kick it up with more flavor. ๐Ÿ˜œ I don`t like any hotter dish because I feel like it everything tastes the same, I can´t taste each spice separately or the meat in it but a moderate quantity it`s ok for me so if you like it spicier you are welcome to add anything that makes you hearth happy and hot-ish! ๐Ÿ˜

The mashed cassava combined with the mixed seafood will exploit in your mouth altogether, so savory-ish, spiced, comforting, and filling, want more? mm.. you should look at another direction because here we are talking about cassava lasagna ๐Ÿ˜‚ are you with me? 



Cassava Lasagna with Mixed Seafood in Tomato Sauce 4(Paleo, Whole30, Gluten-free).jpg

I like to add more savor to the cassava, but you could only add salt to the water, then mashed with some oil, and press half of it into the bottom of the mold you will use, also you can change it for only one seafood that you like it most or for any saucy ground meat, shredded chicken, cheese or even for your preferred mixed vegetables to make it completely vegan.


CASSAVA LASAGNA WITH MIXED SEAFOOD IN TOMATO SAUCE  (Paleo, Whole30, Gluten-Free)

Cassava Lasagna with Mixed Seafood in Tomato Sauce (Paleo, Whole30, Gluten-free).jpg
The recipe makes approximately 4 servings.
Preparation Time: 15 min
Cooking Time: 30 min (20 min boiling cassava + 10 min baking time)
Total Time: 45 min
                                                                                                                                             

                                                                                                                                                                                                                     
Ingredients Cassava Lasagna:
  1. 2 pounds cassava (frozen or fresh)
  2. Salty enough water to cover them
  3. 2 tbsp coconut or avocado oil
  4. 3 garlic cloves minced or 1/2 tsp garlic powder 
  5. 2 lemon juice
  6. 1/4 tsp fresh cracked black pepper
  7. or you can use one of them, or mix wherever you want to mix.

Mixed Seafood with Tomato Sauce:
  1. 1/3 pound shrimps chopped and defrosted
  2. 1/4 pound calamari chopped and defrosted
  3. 1 tuna fillet cubed and defrosted
  4. 1 cup tomato marinade 
  5. 2 garlic cloves minced
  6. 1 medium onion finely sliced or chopped
  7. 1 tsp oregano or 1/2 tsp oregano and 1/2 tsp Italian seasoning
  8. 1/2 tsp salt or less, adjust to your liking
  9. 1/4 tsp black pepper
  10. 1/2 tsp red pepper flakes (add more to your liking)
  11. 1/4-1/2 tsp chili powder (add more to your liking)
  12. 1 tbsp fresh parsley or cilantro leaves or combine both
  13. 2 tbsp coconut or avocado oil
  14. 3 or more eggs to bake on (totally optional but they worth it)
Instructions:

It is important to know if you have fresh cassava to peel and chop them, wash them through fully in freshwater as well boil it in abundant water until it is fork-tender for about 15-20 minutes and then dry with a colander. These things help get rid of the chemical cyanogenic glycosides that release cyanide when it is consumed raw or improperly clean. If you get the pieces peeled and frozen, wash them in cool water and then transfer them to the salty boiling water.

Meanwhile, put the oil in a skillet and add the minced garlic cloves until fragrant, add the lemon juice and the black pepper, set aside until the cassava is done.


While they are hot, drain them in the colander and transfer the pieces to a large plate, take out the sticks attached in the middle of each, and mash the pieces, add the mixed oil and continue mashing them until well combined. Taste it, and set aside but covering to keep it warm.

Chop out the mixed seafood to have small pieces of them, I did it with a scissor to lighten the process.


Process to make Cassava Lasagna with Seafood in Tomato Sauce (Paleo, Whole30, Gluten-Free) collage.jpg
In a medium pot put the oil at medium-low temperature, trow the sliced onion until translucid, add the minced garlic until fragrant.

Then add the seasonings to give more flavor, be careful they will burn rapidly, add the tomato marinade and let it boil for a minute or so and taste it if you think is thicker, add a little water, then the seafood, and let them cook for about 5 minutes without a lid to evaporate the tomato sauce, not to dry but not soupy.

Taste again and if it needs something else, add it, and let rest while you are boiling the cassava pieces.

Process to make Cassava Lasagna with Seafood in Tomato Sauce 2(Paleo, Whole30, Gluten-Free) collage.jpg


Approximately take half of the mash, and put in the pan you want spreading it equitably with a large spoon.  I did it in the bread pan 9 x 5 inches but can be made in a 8 x 8 inches.

Stir your mixed seafood and put on the layer of mashed cassava, distributing it.

Carefully put the remaining mashed cassava over, maybe you will need some help with your hands to distribute it because it will be a little bit cooler, but it`s ok it`s a secret between you and me ๐Ÿ˜œnone one will know.

With the back of a spoon flattens the surface, then if you like add cheese, eggs with salt and black pepper as I did or anything else, and bake at 450 F for about 10 minutes to set the eggs, and voila! the dinner is made.

Enjoy with a side green salad, and smile! ๐Ÿ˜Š 


Notes: You don`t need to bake it if you don`t want to but you will need to warm-up the second layer of the lasagna to serve immediately.

It can be made with more layers if you want to, and double or triple the recipe. Reheating the leftovers when you need it.

You can use any leftover saucy meat, ground meat, or cooked mixed vegetables in a good sauce or the combination of vegetables and meat could be a good addition too.

The recipe makes approximately 4 servings.
Preparation Time: 15 min
Cooking Time: 30 min (20 min boiling cassava + 10 min baking time)
Total Time: 45 min

Want to see other cassava recipes? See below.


SAVORY CASSAVA- CARROT WAFFLES OR TORTILLAS



Let`s connect! I want to see your creations.

Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.   
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! ๐Ÿ’—

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