Plantain lasagna

Chef: Judith

Judith created this recipe at our Community Cafe which was a huge hit, and a great way for people to try something new. You can keep it vegan or add some mozzarella at the end as a vegetarian option.

Ingredients (for 6 portions)

• 6 plantain

• 1 or 2 cans of black beans

• 1 large onion

• ½ can chopped tomatoes

• 4 roasted tomatoes

• 6 garlic cloves

• 1 tsp oregano

• 1 tsp cumin

• 1 tsp paprika

• 1 red bell pepper

Method

1. Roast the tomatoes with the garlic, onion and some of the red pepper

2. Dice the remaining peppers, plus the remaining onion

3. Slice carrots thinly

4. In oil, fry the onion, pepper and beans

5. Blend the roasted tomato mix and add to the onion, pepper and beans mix

6. Boil the plantain, skin on in water until the skin opens up

7. Once boiled, peel the skin off the plantain and mash in a bowl

8. Place a layer of the tomato and bean mix into the bottom of a dish

9. Spread a layer of the mashed plantain on top

10. Repeat by laying the tomato and bean mix, followed by plantain until the ingredients run out

11. Finish by topping your plantain lasagne with mozzarella if desired, then place in the oven at 180 degrees for 10 minutes