This Chipotle Chilli Plantain Lasagne is one of those classics that will have you slaying your dinner parties every single time. The rich beef and chipotle chilli gives a subtle smokey spicy feel to this dish and it shows off plantain in ways that will surprise you. If you love lasagne, you will love this.

 

Ingredients

10 medium-ripe plantains

1kg minced beef

3 400g tins chopped or plum peeled tomatoes

500g cheddar or mozzarella cheese (or an equal mix of both), grated

70g tomato puree

2 large red onions, chopped

2 ata rodo or scotch bonnet chillis

5 cloves garlic

2 tsp chipotle chilli flakes

1L water

2 heaped tsp Maldon smoked sea salt

2 bay leaves

10 basil leaves, roughly chopped

2tbsp olive oil

4 plantain chips for garnishing (optional)

 

Method:

1.Rinse the plantains and top and tail them. Use a knife to score each one down the side to make peeling easier once boiled.

2. Cut each plantain in half, down the centre and place them in a large pot. Pour over water to cover and boil until cooked.
3. Drain the water from the boiled plantain and peel the skin off using the score line made earlier. Now take each plantain piece cut it into 2 or 3 slices lengthways to make flat pieces. Set aside on a tray to cool.
4. Begin making the sauce by blitzing the chopped/plum peeled tomatoes, ata rodo and garlic in a blender until smooth. Set aside.
5. Heat the olive oil in a large saucepan. Once hot, add the minced meat and stir fry it until it is crumbly and cooked. Season with the smoked sea salt, 1 tsp chipotle chilli flakes and the bay leaves.
6. Add the onions and basil leaves and stir in until they are soft and sweet.
7. Pour on the blended tomato, garlic and pepper mixture. Add all the water. Cover and cook on low heat until a beautiful, rich Bolognese sauce emerges. Taste for seasoning and adjust if necessary and remove from heat.
8. In a large oven-safe dish, begin to assemble the bake by spooning some sauce onto the bottom. Cover the sauce with slices of plantain, and a small sprinkle of cheese (you want to save lots of cheese for the top). Layer and repeat until the sauce and plantain are all used up.
9. Take the remaining cheese, and sprinkle on top along with the remaining chipotle chillis.
10. Bake in the oven at 200*C for 35 minutes, or until piping hot and the cheese is nicely melted.
11. Decorate with plantain chips and serve immediately.