No, we didn’t get this recipe while we were in Costa Rica. But we did make it there for our Christmas Eve dinner, so from then on it became our Costa Rica dish. Since there’s no cheese or pasta in this dish, making it vegan and gluten free, having Costa Rica in the title makes as much sense as calling it lasagna. 🙂
Costa Rica Lasagna
Ingredients:
Clove of garlic
2 Tbs lime juice
1 1/2 Tbs lime zest
2 Tbs fresh cilantro (chopped)
1 tsp dried thyme
1 3/4 tsp salt
1/2 tsp pepper
2 1/2 C coconut milk
1/2 tsp cumin
2 Tbs olive oil
1 C cooked brown rice
1 1/2 C cooked black beans
1 1/2 C fresh spinach, cleaned, destemmed and finely chopped
4 C sweet potatoes peeled and thinly sliced
3/4 C cornmeal for topping
Directions:
Preheat oven to 350 degrees. Lightly oil a 9×13 baking dish
Combine garlic, lime juice, zest, cilantro, 1/2 tsp thyme, 1 1/2 tsp salt, pepper, and coconut milk in a medium bowl and pour a third of it into the baking dish.
In a separate bowl combine cumin, oil, rice, beans, and spinach.
Place a layer of potato slice in the baking dish. Cover with a thin layer of rice and bean mixture and drizzle with a small amount of the lime juice mixture. Continue layering potato slice, beans, and lime juice filling the pan.
Spinkle to cover with cornmeal.
Bake at 350 degrees for 40 minutes or until potatoes are tender.
