Gluten-Free Plantain Lasagna

Ingredients

• 4 large Ripe plantains
• about 680 g Ground beef
• 1 can Black beans
• 1 medium Onion
• 4 cloves Garlic
• 4 tbsp Tomato paste
• 1 can Diced tomatoes
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cans Coconut milk
• 1/4 tsp Nutmeg
• 2 tbsp Olive oil
• 2 tbsp Tapioca Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Peel plantains and slice lengthwise into thin strips, about 0.3175 cm thick.
3. 3Heat olive oil in a large skillet over medium heat.
4. 4Add onion and garlic to the skillet and cook until softened, about 5 minutes.
5. 5Add ground beef to the skillet and cook until browned, breaking it up with a spoon.
6. 6Stir in tomato paste, diced tomatoes, black beans, cumin, oregano, salt, and pepper. Simmer for 10 minutes.
7. 7Prepare the coconut béchamel sauce: In a saucepan, heat coconut milk over medium heat.
8. 8Whisk in tapioca starch and nutmeg. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
9. 9Assemble the lasagna: In a baking dish, spread a thin layer of béchamel sauce.
10. 10Layer with plantain slices, ground beef mixture, and more béchamel sauce. Repeat layers until all ingredients are used, ending with a layer of béchamel sauce.
11. 11Bake for 30-40 minutes, or until bubbly and golden brown.
12. 12Let cool for 10 minutes before serving.

Substitutions

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