per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 55
% Daily Values*
Total Fat 6.12
Saturated Fat 4.46
Polyunsaturated Fat 0.52
Monounsaturated Fat 0.62
Total Carbohydrate 35.55
Dietary Fiber 5.48
Vitamin A 140.83%
Vitamin C 64.67%
* Nutritional Values are estimated and may vary
Filling, flavorful and ultimately comforting take on lasagna.
Thaw frozen spinach and squeeze out any liquids.
Boil 2 plantains in lightly salted water for about 15 minutes until cooked through. Once cooked, mash with a potato masher or fork.
While boiling, heat 2 tablespoons of coconut oil. Slice 1 plantain into thin vertical strips. Fry in coconut oil.
Using leftover coconut oil, brown ground turkey with onions. Add mushrooms, strained tomatoes, chipotle peppers, adobo sauce, sea salt, black pepper, cayenne pepper and cook for about 20 minutes on medium heat until sauce reduces and thickens. Add in zucchini about 15 mins in.
Preheat oven to 350 degrees F. Line 8"x8" baking pan with parchment paper. Begin layering: Press mashed plantains into bottom of pan, then spread on tomato sauce. Layer spinach on top of tomato sauce. Lastly, line up fried plantain slices as top layer.
Bake in over for 40 minutes. Let cool and enjoy!