St. Lucian Green Seasoning Vegetable Lasagna

Name: St. Lucian Green Seasoning Vegetable Lasagna
Prep time: 40 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 1½ lbs (680 g) eggplant (about 1½ lbs/680 g total), cut lengthwise into ¼-inch (6 mm) slices; 1¼ lbs (565 g) butternut squash (about 1¼ lbs/565 g total), peeled, seeded, cut into ¼-inch (6 mm) thick slices; 4 tbsp (60 ml) olive oil, divided; to taste sea salt; to taste freshly ground black pepper; 1 cup (30 g) fresh culantro (or cilantro), leaves only, finely chopped; ½ cup (25 g) fresh chives, finely chopped; 2 tbsp (8 g) fresh thyme, leaves only, finely chopped; 3 tbsp (43 g) unsalted butter; 3 cloves (15 g) garlic cloves, minced; 3 tbsp (24 g) all-purpose flour; 1½ cups (360 ml) full-fat coconut milk; 1 cup (240 ml) whole milk; ¼ tsp (½ g) freshly grated nutmeg; to taste sea salt; to taste white pepper; 1 lb (454 g) lasagna noodles, cooked al dente, drained, and lightly oiled; 2 cups (220 g) aged white cheddar cheese, coarsely grated; 1 whole Scotch bonnet pepper, left whole, pierced once with a fork (optional)

From the MyKitchenBank Kitchen

A Caribbean-inspired lasagna celebrating St. Lucian green seasoning—a vibrant blend of culantro, chives, and thyme—layered with roasted eggplant and butternut squash, creamy coconut béchamel, and aged cheddar. Fragrant, slightly spicy from the seasoning, and deeply satisfying.

Prep: 40 min
Cook: 1 hr 5 min
Wait: 20 min
Total: 2 hr 5 min
Makes: One 9×13-inch (23×33 cm) lasagna (8 servings)

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Ingredients

8 servings

1½ lbs (680 g) eggplant (about 1½ lbs/680 g total), cut lengthwise into ¼-inch (6 mm) slices
1¼ lbs (565 g) butternut squash (about 1¼ lbs/565 g total), peeled, seeded, cut into ¼-inch (6 mm) thick slices
4 tbsp (60 ml) olive oil, divided
to taste sea salt
to taste freshly ground black pepper
Green seasoning
1 cup (30 g) fresh culantro (or cilantro), leaves only, finely chopped
½ cup (25 g) fresh chives, finely chopped
2 tbsp (8 g) fresh thyme, leaves only, finely chopped
Coconut béchamel sauce
3 tbsp (43 g) unsalted butter
3 cloves (15 g) garlic cloves, minced
3 tbsp (24 g) all-purpose flour
1½ cups (360 ml) full-fat coconut milk
1 cup (240 ml) whole milk
¼ tsp (0.5 g) freshly grated nutmeg
to taste sea salt
to taste white pepper
1 lb (454 g) lasagna noodles, cooked al dente, drained, and lightly oiled
2 cups (220 g) aged white cheddar cheese, coarsely grated
1 whole Scotch bonnet pepper, left whole, pierced once with a fork (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large cutting board
2 large baking sheets
Medium saucepan
Whisk
Large bowl
Chef's knife

Steps

Before you start

Preheat oven to 400°F (200°C) for roasting vegetables
Pat eggplant slices dry after salting to remove excess moisture
Make sure green seasoning is finely chopped so it distributes evenly
Have all ingredients prepped before assembling—this is a multi-step build

1
Roast eggplant and squashOven 400°F / 205°C
- Line two large baking sheets with parchment paper.
- Arrange eggplant slices on one sheet and butternut squash slices on the other in a single layer.
- Drizzle with 2 tbsp olive oil each, then season with salt and black pepper.
- Roast at 400°F (200°C) for 20–25 minutes, until both vegetables are tender and lightly caramelized at the edges.
- Remove from oven and let cool slightly.
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Ready when: Eggplant and squash are soft, with light brown edges
Tip: Don't crowd the pan; vegetables need space to caramelize rather than steam.
2
Make coconut béchamel
- In a medium saucepan over medium heat, melt butter.
- Add minced garlic and cook for 30 seconds until fragrant.
- Whisk in flour to create a roux, stirring constantly for 1–2 minutes until it turns light golden and no raw flour taste remains.
- Gradually whisk in coconut milk and whole milk, stirring to prevent lumps.
- Continue whisking until the sauce thickens, about 5–7 minutes.
- It should coat the back of a spoon.
- Season with nutmeg, sea salt, and white pepper to taste.
- Remove from heat and set aside.
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Ready when: Sauce coats the back of a spoon and is smooth with no lumps
Tip: Add milk gradually while whisking to avoid lumps; if lumps form, strain the sauce through a fine sieve.
3
Prepare green seasoning mixture
- In a small bowl, combine finely chopped culantro, chives, and thyme.
- Mix well to distribute the herbs evenly.
- Set aside.
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Tip: Prepare this just before assembly so the herbs stay bright and aromatic.
4
Assemble lasagna base
- Spread a thin layer of béchamel sauce (about ½ cup/120 ml) on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Lay a single layer of cooked lasagna noodles over the sauce, breaking noodles to fit if needed.
- Spread a thin layer of béchamel over the noodles.
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Tip: The bottom sauce layer prevents the noodles from sticking to the pan.
5
Layer vegetables and green seasoning
- Arrange about half the roasted eggplant slices in an even layer over the sauce.
- Sprinkle with about one-third of the green seasoning mixture.
- Top with half the roasted butternut squash slices, then sprinkle with another one-third of the green seasoning.
- Spread ½ cup (120 ml) of béchamel over the vegetables.
- Scatter about ½ cup (55 g) of grated cheddar on top.
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Tip: Distribute the green seasoning evenly so every bite has the aromatic flavors.
6
Add second noodle layer
- Lay another layer of lasagna noodles over the cheese.
- Spread another thin layer of béchamel sauce over them.
7
Final vegetable and cheese layer
- Arrange the remaining roasted eggplant slices over the noodles.
- Sprinkle with the remaining green seasoning mixture.
- Top with the remaining butternut squash slices.
- Spread the remaining béchamel sauce over the top, covering all vegetables.
- Sprinkle the remaining grated cheddar cheese (about 1½ cups/165 g) evenly over the sauce.
- If using Scotch bonnet pepper, place the pierced pepper on top (it will flavor the dish as it bakes without breaking apart).
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Tip: Leaving the Scotch bonnet whole and pierced keeps the spice level moderate while infusing flavor throughout.
8
Bake until golden and bubblyOven 350°F / 175°C
- Cover the baking dish loosely with aluminum foil.
- Bake at 350°F (175°C) for 30 minutes.
- Remove the foil and bake uncovered for another 15–20 minutes, until the cheese on top is golden brown and the sauce is bubbling around the edges.
- If the top isn't browning enough, increase the oven temperature to 375°F (190°C) for the final 5 minutes, watching carefully.
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Ready when: Cheese is golden brown and sauce bubbles at the edges; a knife inserted into the center shows hot vegetables
Tip: Foil keeps the top from browning too fast while the interior heats through; remove it partway to allow browning.
9
Rest before serving
- Remove the lasagna from the oven and let it rest for 15 minutes at room temperature.
- If you added the Scotch bonnet, remove it now.
- This resting period allows the layers to set slightly, making it easier to cut clean portions.
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Ready when: Lasagna is set but still warm; cheese and sauce have stabilized
Tip: Don't skip this step—it makes slicing and plating much cleaner.

Good to know

Tips

St. Lucian green seasoning is the soul of this dish—chop it finely and distribute it generously throughout the layers so every bite carries the vibrant, aromatic blend.
Roasting the eggplant and squash concentrates their flavors and removes excess water, preventing a watery lasagna. Don't skip this step or boil them.
If your lasagna noodles are thick, cook them a bit less than directed on the package (aim for very al dente) so they don't become mushy after baking.
The Scotch bonnet pepper is optional but traditional in St. Lucian cooking; leaving it whole and pierced gives subtle heat without overwhelming the dish. Remove it before serving if you prefer a milder result.

Make ahead

Prepare the roasted vegetables and green seasoning mixture up to 2 days ahead and refrigerate in separate airtight containers. Make the béchamel sauce up to 1 day ahead and refrigerate; reheat gently on the stovetop over medium heat, whisking often, until smooth. Assemble the lasagna up to 8 hours ahead, cover with foil, and refrigerate; add 10–15 minutes to the baking time if baking from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in a 325°F (163°C) oven for 15–20 minutes, covered with foil, until heated through. The lasagna can be frozen, unbaked, for up to 3 months (wrap well in foil and label); bake from frozen at 350°F (175°C) for 60–75 minutes, covered, then uncovered until the top is golden. Alternatively, freeze baked lasagna in portions for up to 2 months; thaw in the refrigerator overnight and reheat as directed above.

Substitutions

fresh culantro (or cilantro), leaves only → fresh cilantro or flat-leaf parsley. Culantro has an earthy, slightly peppery flavor unique to Caribbean cooking; cilantro or parsley are milder but work well if culantro is unavailable.
butternut squash (about 1¼ lbs/565 g total) → acorn squash, pumpkin, or sweet potato. Any orange winter squash or sweet potato adds similar sweetness and texture; use about the same weight.
aged white cheddar cheese, coarsely grated → Gouda, Manchego, or Gruyère. Any hard, flavorful cheese with good melting properties works; avoid soft cheeses as they may not brown properly.
full-fat coconut milk → heavy cream or a 1:1 mix of cream and vegetable broth. Coconut milk adds Caribbean character, but cream makes a classic Italian-style béchamel if that's preferred.