Ingredients
- 3 ripe plantains
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 1 cup grated mozzarella cheese
- 3 basil leave chopped
Beef Sauce
- 1 lb ground beef
- 1 medium yellow onion
- 1 small carrot
- 1 celery stalk
- 1 tsp minced garlic approx 1 clove finely chopped
- 1 14.5 oz can diced tomatoes
- 1 tsp oregano
Cottage Cheese Mixture
- 1 cup cottage cheese
- 1 egg
- 1 tsp Italian seasoning
Instructions
- 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 olive 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 olive 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!
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