The name Plasagne is coined from the word ‘Lasagne’. Plasagne is made the exact way as Lasagne, but instead of pasta sheets Plantain is used instead. It is absolutely delicious, and you should definitely try it.
In a sauce pan, add olive oil, onion, garlic and ground beef over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, black pepper, and half of the parsley. Simmer, covered, for about 30mins, stirring occasionally.
Slice plantain in long, thin slices and shallow fry. In a mixing bowl, combine ricotta cheese with egg and remaining parsley.
Using the intensive bake function, preheat the oven at 180 degrees C.
To assemble, spread meat sauce at the bottom of a 25 x 21 baking dish. Arrange 4-6 slices of plantain lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon more meat sauce over mozzarella, and sprinkle with about 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Grease the top of a foil paper and cover.
Bake for 20 minutes. Remove foil, and bake an additional 20 minutes. Cool for 10- 15mins and garnish with some parsley before serving before serving.
500g lean ground beef
3 medium plantains
½ cup minced onion
3 cloves garlic, crushed
1 can crushed tomatoes
100g tomato paste
1 can canned tomato sauce
1 cup water
1 tablespoon white sugar
1 ½ teaspoons dried basil leaves
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
Salt to taste
Ground black pepper to taste
¼ cup chopped fresh parsley
250g ricotta cheese
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese