-
1. Peel the plantains and slice them lengthwise into long planks about the thickness of lasagna sheets; set aside.
4 piece Ripe plantains
-
2. Heat a large skillet over medium heat and add olive oil. Working in batches, pan-sear the plantain slices on both sides until deep golden and just tender, then transfer to a tray and lightly season with salt and black pepper while warm.
4 piece Ripe plantains,
3 tbsp Olive oil,
1.5 tsp Fine salt,
1 tsp Black pepper
-
3. Rinse the lentils under cool water, then place them in a saucepan with water. Bring to a boil, reduce heat to a simmer, and cook until just tender but not falling apart, then drain and set aside.
1 cup Dry brown or green lentils,
3 cup Water
-
4. Finely chop the onion, red bell pepper, and garlic. In a wide pan, warm a little olive oil over medium heat, then sauté the onion and red bell pepper with a pinch of salt until soft and lightly golden. Stir in the garlic and cook briefly until fragrant.
3 tbsp Olive oil,
1.5 tsp Fine salt,
1 piece Yellow onion,
1 piece Red bell pepper,
5 clove Garlic cloves
-
5. Stir tomato paste into the vegetables and cook to caramelize slightly, then add crushed tomatoes, oregano, thyme, cumin, sweet paprika, bay leaf, black pepper, and a pinch of salt. Simmer until thickened and flavorful.
1.5 tsp Fine salt,
1 tsp Black pepper,
2 tbsp Tomato paste,
2 cup Crushed tomatoes,
1 tsp Dried oregano,
0.5 tsp Dried thyme,
0.5 tsp Ground cumin,
0.5 tsp Sweet paprika,
1 piece Bay leaf
-
6. Fold the drained lentils into the tomato sauce and simmer a little longer so they absorb the flavors. Adjust seasoning with additional salt and pepper to taste, then discard the bay leaf and stir in chopped fresh cilantro off the heat.
1.5 tsp Fine salt,
1 tsp Black pepper,
1 cup Dry brown or green lentils,
0.2 cup Fresh cilantro
-
7. In a bowl, whisk the egg, then add ricotta, a portion of the grated mozzarella, a portion of the grated provolone, half of the grated Parmesan, nutmeg, a pinch of salt, and black pepper. Mix until smooth and well combined, then loosen with milk if the mixture seems very stiff.
1.5 tsp Fine salt,
1 tsp Black pepper,
1 cup Whole milk ricotta cheese,
1 piece Egg,
0.8 cup Grated mozzarella cheese,
0.5 cup Grated provolone or fontina cheese,
0.2 cup Grated Parmesan cheese,
0.1 tsp Ground nutmeg,
0.2 cup Milk
-
8. Preheat the oven to 375 F and lightly butter a medium baking dish, making sure the base and sides are coated. If needed, add a small drizzle of cooking oil to help grease the dish.
1 tbsp Unsalted butter,
1 tbsp Cooking oil for pan (optional)
-
9. Spread a thin layer of lentil ragú over the base of the dish, then arrange a single layer of plantain slices to cover. Top with a layer of the cheese mixture, then repeat the layers of ragú, plantain, and cheese until the components are used, finishing with cheese on top.
4 piece Ripe plantains
-
10. Sprinkle the remaining mozzarella, provolone, and Parmesan evenly over the top layer for a bubbly, golden crust.
1.5 cup Grated mozzarella cheese,
1 cup Grated provolone or fontina cheese,
0.5 cup Grated Parmesan cheese
-
11. Cover the dish loosely with foil and bake until heated through and the cheese is melted, then uncover and continue baking until the top is deeply golden and bubbling. Let the lasagna rest out of the oven so it sets slightly before cutting.
-
12. Scatter chopped fresh parsley over the top, slice the plantain lasagna into portions, and serve warm with extra cilantro or black pepper if desired.
1 tsp Black pepper,
0.2 cup Fresh cilantro,
2 tbsp Fresh parsley (garnish)
By james