Gluten Free Plantain Beef Lasagna

Instructions

1. Set oven to 420F or broil.
2. Place tomatoes on a baking tray lined with parchment. Lightly spray them with a little oil and add a pinch of sea salt & pepper on top. Place in the oven for roughly 15 minutes, or until the skin begins to blister and the tomatoes are soft. Alternatively, place the tomatoes in the broiler for 8 – 10 minutes.
3. Set oven to 400F.
4. Set a large nonstick skillet on medium heat. Once hot, spray with oil then add the plantain slices. Cook for 2 to 3 minutes on each side, then set the slices aside.
5. To the skillet, add oil, onion. Sauté the onions until they turn brown and slightly translucent. Add garlic and cook until fragrant (1-2 minutes).
6. Add beef to the skillet and chop it up as it cooks. When it’s nearly 75% finished cooking (with still a few visible pink pieces), add the roasted tomatoes to the skillet. Use a spatula or wooden spoon to mash the tomatoes under the heat so it creates a natural tomato paste. Continue cooking everything together.
7. Pour in tomato sauce and add oregano and sage/fennel along with a few pinches of sea salt & pepper. Stir and season to taste. Cook for 2 to 3 more minutes then remove from the heat.
8. In a separate bowl mix together ricotta and Bob Evans Egg Whites.
9. To build the lasagna: in a rectangular or square baking dish, add an overlapping layer of plantain slices. Then spread some of the meat over it. Add a layer of ricotta cheese. Sprinkle in some parmesan. Repeat. For the final top layer, add plantain slices then pour the remaining 4 tablespoons of egg whites all over the top layer. Lastly, top with mozzarella.
10. Cover the dish with foil and bake for 30 minutes at 400F. For the final 5 minutes, remove the foil so the cheese can brown.
11. After baking, let the lasagna rest for at least 15 minutes before slicing. Then garnish with parsley and enjoy!