6 ripe yellow plantain
Oil for frying
600g cooked mince and sauce (meat or plant based)
1 ½ cups grated cheese (or vegan alternative)
3 beefy tomatoes, thinly sliced
250g fresh baby spinach
500g cottage cheese
2 cloves garlic, crushed
1 tbsp mixed herbs
¼ cup panko crumbs
1. Take your plantain, peel and slice lengthways – about ½ cm thick. Drizzle oil in a non-stick pan, big enough to fry your sliced plantain without breaking.
2. When the oil is nice and hot add slices to the pan, and cook, both sides for 2 – 3 minutes or until golden. Gently remove from the pan onto kitchen paper to soak up any excess oil. Repeat until you have a pile of fragrant crispy plantain.
3. Pre heat oven to 180 degrees. Mix the garlic and cottage cheese together with a pinch of salt and pepper.
Jax Hamiltons Tip : Grab your lasagne dish – I like to spray or lightly grease mine before building my lasagne – which I find helps to create a really nice crust.
4. Spoon and spread a generous amount of mince, sprinkle with cheese, slices of tomato, handful of spinach, layer of plantain slices, then spread a couple of spoons of the cottage cheese and garlic mixture over the plantain.
5. Repeat until you’re happy with your gorgeous stack. Top with a layer of plantain, cottage cheese and grated cheese. Sprinkle with dried mixed herbs and panko crumbs.
6. In case of bubbling up, over spill, I like to put my dish on a baking tray. Bake for 30 – 40 minutes. Once cooked allow to rest for 5 – 10mins so the layers can relax.
SERVE : Garlic bread and a tossed green salad.