Plantain Lasagna

We are a society of plantain lovers. For me personally, I love savory and sweet combination, so this dish will really hit the spot.

You will need:

3 ripe plantains
1 tsp salt
1/ 4 tsp black pepper
2 tsp oil
1 cup grated mozzarella cheese
3 basil leave, chopped (optional)
Beef Sauce
1 lb ground beef
1 medium onion
1 small carrot
1 celery stalk (optional)
1 tsp minced garlic
1 14.5 oz can diced tomatoes
1 tsp oregano
Cottage Cheese Mixture
1 cup cottage cheese
1 egg
1 tsp italian seasoning

Method:

Preheat oven to 350º F. Gather all your ingredients. Beef Sauce – Finely dice the onion, carrot and celery stalk. Heat a skillet over medium heat, add 1 tsp of oil and add the meat. Brown it for 5 minutes. Transfer the ground meat to a dish and set aside. In the same skillet add the remaining oil and saute the onion, carrots, and celery stalk until tender. Next, add the garlic and saute for 1 more minute. Add back the ground meat to the vegetables and mix everything. Season with salt, pepper, and oregano. Reduce to low heat, add the diced tomatoes and let it simmer for 15 minutes. Cottage Cheese Mixture – In a medium size bowl mix the egg, cottage cheese with the Italian seasoning. Plantains – Peel your plantains and slice them into long strips horizontally. In a big skillet spray some oil and just lightly fry the plantain strips until golden on each side. Repeat until you have finished with all the strips. Assembly – To assemble, line a loaf pan with some parchment paper to prevent the lasagna from sticking. Start layering: plantain strips, cottage cheese mixture, ground beef mixture, and then mozzarella. Repeat one more time.
Mixed the remaining ground beef with the cheese mixture, and add it onto the top layer of the lasagna. Add remaining mozzarella. Transfer to the oven and bake for 30 minutes.
Let it cool for 10 minutes, garnish with the chopped basil leaves and devour!

Tip: I have seen Italian seasoning at Massy Supermarkets.