Plantain Lasagne

Plantain Lasagne
-5 ripe plantains
-4 egg whites
-1 onion, chopped
-3-4 garlic cloves
-1 ½ sweet pepper (green, red, yellow)


-500g lean turkey mince
-1 ½ can of chopped tomatoes 
-4-6 tablespoons coconut oil (maybe more)
-Cottage cheese
-Season to taste  
-Peel your plantains and slice them lengthwise into long strips, about a half inch thick which is usually 4 slices per plantain.  
-Heat 2-3 tablespoons of coconut oil in your non-stick pan to about medium low temperature.  Add the plantain strips and cook for 3-4 minutes per side; they will need to be lightly browned and soft. Drain them on paper towels.
-Lightly fry the peppers, onions, garlic and the turkey mince together until they are soft and then add the tomato sauce and your choice of seasoning.  
-Let it simmer for about 15-20 minutes.
– Place a layer of cooked plantain slices into your casserole dish.
-Spoon the meat sauce over the plantains and add a layer of cottage cheese on top
– Apply another layer of plantains and repeat the process.
-Beat the four egg whites and pour it over the casserole.  
-Let the eggs soak in for a few minutes and then bake in the oven for 30-45 minutes.