Plantain Lasagna: Spicy and Sweet Twist on a Classic

The first time I made this Plantain Lasagna, it was a hit. But being my toughest critic, I knew I could elevate it. The next time, I opted for really ripe plantains and extra hot Scotch bonnet peppers. The sweetness of the caramelized plantains perfectly balanced the fiery kick of the Scotch bonnets—an ideal contrast that took this lasagna to the next level.

Preparation and Cooking Time

• 3 hours

Servings

• Serves 4

Ingredients for the Perfect Plantain Lasagna

For the plantain layers:

• 8 ripe plantains (you may need extra)
• Oil for frying

For the sauce:

• 500g minced meat (a mixture of pork and beef is best for flavor)
• 1 red onion, roughly chopped
• 2 medium-sized carrots, roughly chopped
• 3 sticks of celery, chopped
• 100ml tomato sauce
• 1 garlic clove (adjust to preference)
• Beef stock (enough to cover the meat)
• Scotch bonnet peppers (adjust to preference)
• Fresh ginger (adjust to preference)

Spices and herbs:

• Salt and freshly ground black pepper
• 1 tbsp paprika
• Dried thyme
• Dried rosemary
• Basil and parsley
• Garlic powder

For the cheese mixture:

• Ricotta cheese
• Parmigiano-Reggiano cheese
• Mozzarella cheese
• Optional: Milk and egg (to adjust the consistency)

---

How to Make the Best Plantain Lasagna

1. Prepare the sauce: Heat 1 tablespoon of oil in a large pan over medium heat. Add the minced meat and cook on high heat for about 10 minutes until golden brown. If any excess liquids appear, drain them and reserve for later.
2. Add the onions, carrots, celery, and spices to the meat. Fry until softened, about 5-7 minutes.
3. Blend the garlic, ginger, and Scotch bonnet peppers, then add this mix to the sauce. This unconventional addition brings the heat, making it a unique lasagna.
4. Pour in the tomato sauce and beef stock, ensuring the meat is covered. Simmer the sauce for 1 to 1½ hours until the meat is tender and the sauce thickens. The vegetables should become part of the sauce, blending smoothly.
5. Cool the sauce: Set the sauce aside to cool completely.
6. Prepare the plantains: While the sauce cools, slice the plantains lengthwise into thin slices (not too thin, as they need to hold their shape).
7. Heat enough oil to shallow-fry the plantains. Fry each slice slowly, allowing the sugars to caramelize without burning. This caramelization is key to balancing the spiciness of the Scotch bonnets.
8. Once fried, place the plantains on kitchen paper to absorb excess oil.
9. Assemble the lasagna: Preheat the oven to 200°C (Fan 180°C/Gas 6). In a casserole dish, layer some of the sauce at the bottom, followed by a layer of plantain. Continue layering with béchamel sauce, meat sauce, and plantain until you have at least three layers.
10. Prepare the cheese topping: In a bowl, mix ricotta, Parmigiano-Reggiano, and mozzarella. If the mixture is too thick, add some milk and an egg. Season with salt and pepper.
11. Spread the cheese mixture over the top layer of your plantain lasagna.
12. Bake for 25 minutes or until the top is golden-brown and bubbly.

Frequently Asked Questions About Plantain Lasagna

• You can use store-bought béchamel sauce, but if you prefer homemade, there are plenty of great tutorials online.
• Caramelizing the plantains is crucial for balancing the heat from the Scotch bonnet peppers. Don’t rush this step!
• ps. in the video I ran out of plantains, so I used the normal lasagna sheets. I recommend to have more plantain than you plan to use on hand.

This Plantain Lasagna is a game-changer with its unique combination of sweet and spicy flavors. Perfect for those who love bold, exciting twists on classic dishes!