Layers of soft sweet plantains, tasty meat sauce, and gooey cheese. A combination that is totally to die for! You will want to make to make this Plantain Lasagna again and again.
Peel plantains then cut each one across into 4 slices.
Place oil in a large frying pan up to 1 inch and heat up for about 6 minutes. Place the plantain slices flat into the oil and fry on each side for about 2-3 minutes.
Note: I fried my plantains in 4 batches.
In another pan, place 1 teaspoon of oil and heat up. Add the onion and garlic and saute until fragrant. Add the ground beef and cook while breaking up with a wooden spoon. Once the beef is all broken up, and brown, add the tomatoes, salt, bouillon powder (or stock cubes) and white pepper. Cook until the tomato slightly wilts - about 5 minutes. Add the green onions and chopped bell pepper and mix. Turn off the heat.
Rub some oil all over an 8 by 11 baking pan. Cover the bottom of the pan with half of the plantains making sure to cover the entire bottom of the pan. Cover the plantains with half of the meat sauce making sure to spread the meat sauce evenly and press down. Then cover the meat sauce with half of the cheese. Press the cheese down well. Repeat the process - plantains, meat then cheese.
Bake in preheated oven at 400 degrees F (200 degrees C) until the cheese is melty and bubbly - about 15 minutes. Serve warm.
1. The plantains you use should be ripe/yellow but not too soft. It should still be slightly firm to the touch.
2. Preferably use lean ground beef (like 80% lean meat) so your Plantain Lasagna doesn't turn out so greasy.
3. Make-ahead tips: To make making Plantain Lasagna easier, fry the plantains and make the meat sauce the day before and store in the fridge. Then the next day, you can simply layer the lasagna and bake.
4. To make this Plantain Lasagna healthier, grill the plantains instead of frying. You can check out how to grill plantains here.
Also, use ground turkey instead of ground beef.