Caribbean plantain lasagne with tomato sauce

Ingredients (serves 4)

  • (medium-sized casserole dish)
  • 4 yellow plantains
  • 50 g butter
  • 40 g plain flour
  • 250 ml milk
  • 500 g mixed mince
  • 1 large onion
  • 2 cloves of garlic, fresh
  • 100 ml white wine
  • 100 ml pineapple juice
  • 1 tin (850 ml) peeled tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp medium-strength mustard
  • 1 green and 1 red chilli pepper
  • 200 g tinned kidney beans
  • Olive oil, salt and pepper
  • 100 g grated Parmesan
  • 100 g mozzarella

How it is done

To make the béchamel sauce, melt the butter, add the flour and whisk over a low heat for 2 to 3 minutes. Add salt and pepper. Put the olive oil in a frying pan, brown the mince and season with salt and pepper. Remove mince from the pan and put aside.

Put more olive oil in the pan and add chopped garlic, chilli and onion. Sweat until clear and add mustard and tomato purée. After about 2 minutes, deglaze with white wine and pineapple juice. Add the tinned tomatoes and kidney beans and reduce the whole mixture (for about 15 minutes, stirring constantly). Add the mince and simmer everything over a low flame for at least 30 minutes. (For an even better flavour, leave overnight!) Peel the yellow plantains and cut lengthways into thin strips. Place them in the bottom of the greased dish as you would the bottom layer of lasagne. Then alternate layers of plantain with béchamel sauce and lasagne filling. Top the final layer of sauce with slices of mozzarella, sprinkle generously with Parmesan and bake until top is melted and bubbling.

Baking time: about 20 min.

Total preparation time: about 60 min.

Difficulty level: medium




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