Spicy Plantain Lasagna

³ Description

Filling, flavorful and ultimately comforting take on lasagna.

² Ingredients

•  1 oz, raw (yield after cooking) Ground Turkey
•  1 tsp Black Pepper
•  1 tsp Red or Cayenne Pepper
•  1 medium Plantains
•  1 oz Brown Mushrooms (Crimini Italian)
•  1/2 medium (2-1/2" dia) Onions
•  1 package (10 oz) Spinach (Chopped or Leaf, Frozen)
•  1/2 medium Zucchini
•  1 serving (serving = 3 peppers with sauce) La Costena Chipotle Peppers in Adobo Sauce
•  1 tsp Sea Salt
•  1 serving (serving = 1/2 cup) Bionaturae Organic Strained Tomatoes
•  1 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil

q Directions

Instructions:
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!

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