Peel the M. Green Plantain and cut it in long slices.

Deep fry the M. Green Plantain slices in Sunflower Oil for 4 minutes until golden brown. Set aside.

Finely chop 2 M. Shallots and 1 M. Mini Garlic and add it to a pan with a little bit of Olive Oil. Fry for 1 minute.

Add the M. Enoki Mushrooms and fry them for 2 minutes with 1 Teaspoon of Nutmeg, 1 Teaspoon of Tumeric and Salt and Pepper to taste.

Add 100ml of Red Wine and let the alcohol evaporate for 1 minute.

Add 250ml of Coconut Milk and let it cook for 2 more minutes. Add the Parsley.

Time to assemble the lasagna! Grab a oven tray and spread a little bit of Bechamel in the bottom.

Start by placing 1 sheet of Lasagna Pasta followed by the cooked M. Enoki's, next place the deep fried M. Green Plantain slices and the Grated Cheese. Do the same process until you have all the layers.

Put the Lasagna in the oven for 20 minutes at 200°C or until the cheese is golden brown.

Enjoy!