Sweet Plantain Lasagna
Frank Wray February 20th, 2016
I threw this together this week. It is easy to make and provides some great protein and carbs!
3-4 ripe plantains sliced lengthways. Very thin! 1/4 inch (Soak your plantains in water with 2 tbsp of salt for at least 30 min. Drain before using)
.75 to 1 lb of ground organic chicken (I use simple truth from Kroger)
12 oz of organic chicken sausage (Whole foods has a great selection of different flavors. I like the mild Italian or the Pesto Romano) ground up in food processor or cut into small pieces.
red pepper (chopped)
1/2 red onion (chopped)
adobo seasoning (2-4 tsp)
basil (dried 2 tsp, or fresh 1/8 cup chopped
thyme (dried 2 tsp, or fresh – several twigs with leaves pulled off)
oregano (dried 2 tsp, or fresh 1/8 chopped)
30 oz of organic spaghetti sauce
Organic mozzarella shredded cheese (optional)
Saute pepper and onion in 2 tbsp of coconut oil.
Add spices and chicken and cook chicken until no longer pink.
Take off heat and stir in sausage and pour in spaghetti sauce and mix together.
Spray a large casserole dish with non-stick spray (I use coconut spray)
Layer plantains on bottom of the dish then spread a 1/2 inch or more layer of meat down. You can sprinkle cheese on the layer if you want. Put down another layer of plantains over the meat and then put remaining meat on top. You can top this with cheese or put a couple shakes of dried basil on top.
Cover the dish with aluminum foil and bake for 20-23 min. Pull out of the oven and let set for 5 min. Slice, serve, and enjoy!