No-Fat Piñon: Plantain Lasagna

LASAGNA NOODLES

2 large yellow plantains, ripe
1 tbsp. rosemary
1 tsp. dried oregano

Slice plantains thinly lengthwise and lay on bottom of pie plate.   Press herbs well through fingers to crumble over plantain slices.

SAUCE - TWO LAYERS

2 med. tomatoes
1 small serrano, seeds removed
4 dates, pitted
7 basil leaves, small to medium

5 button mushrooms, well washed
2 basil leaves

1. Blend 1st four ingredients together at high setting until smooth.  Strain sauce through a mesh strainer.  Press some of the sauce with a spoon.  
2. Take watery sauce and put back in blender with mushrooms with another couple of basil leaves.  Put mushroom sauce over first layers of long plantain slices.  
3. Add another layer of plantain slices.  
4. Put thick gooey sauce over the top and carefully spread evenly with a spoon.  
5. Cut up a basil leaf into little pieces and sprinkle over the top.  Add a few microgreens as well.  

Lovely and satisfying and flavorful.  Yummm!!