Gluten Free Plantain Lasagna
Gluten-free and plantain-based lasagna with a flavorful sauce. Perfect for meal prep and post-workout recovery!
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Cooking tools:
- Baking dish
- Nonstick skillet
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
Ingredients
- 4 Roma tomatoes
- 3 semi-ripe yellowish plantains, sliced long into 1/4-inch thick pieces
- spray avocado oil
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 tablespoon fresh garlic
- 1 lb 95% lean ground beef (OR your lean ground protein of choice)
- 2 cups tomato sauce
- 1 tablespoon oregano
- 1 teaspoon ground sage OR fennel
- sea salt
- pepper
- 1 1/2 cups Ricotta cheese
- 6 tablespoons Bob Evans Egg Whites (OR 2 egg whites)
- 1/2 cup shredded Parmesan
- 4 more tablespoons of Bob Evans Egg Whites
- 2/3 cup grated mozzarella
- Fresh parsley
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