Paleo Plantain Lasagna


I saw a picture of something like this on the “Fit Men Cook” instagram, so credit to him for the inspiration! It was amazing.


  • 1 lb ground turkey/chicken/beef- I used turkey
  • 3 large plantains, I like them not fully ripe but still mostly yellow
  • 1 small can of no-salt-added diced tomatoes
  • 1/4 cup mojo **RECIPE**
  • 1 tsp parsley
  • 2 tsp basil
  • Salt and pepper to taste
  • 3 tbsp coconut oil
  • 1/2 lemon
  • 2 eggs, whisked

Slice the plantains, first in half long ways, and then slice them thinly into long pieces. This is the hardest part, I promise. I am sure there is a tool for this, but I don’t have it. Cook these strips in coconut oil, a few pieces at a time, on medium-high heat, on both sides, until browned. They will look like this:


While the plantains cook, or after, cook the ground meat on the stove with the salt, pepper, parsley, and basil. When the meat is cooked throughout, add the can of diced tomatoes and the mojo marinade. Cook on low for about 5 minutes and remove from heat. Get a baking dish and grease it with coconut oil all around to prevent sticking. Start layering! Place a few plantain strips on the very bottom, then some meats to cover the strips, then another layer of strips, another layer of meat, and finally, one last layer of strips on top. This is where I poured the whisked eggs on top. Bake for 45 minutes on 400 degrees….and done!


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