Start by making the ricotta. After the almonds have soaked for 8 hours, drain the water and place the almonds in a food processor with the remaining ricotta ingredients and process until creamy. You might have to stop once or twice to scrape down the sides. Keep refrigerated until ready for use.

In a skillet over medium heat, heat half a tablespoon of oil. Once the oil is hot, add the sliced plantains and fry until golden brown, about 2-3 minutes on each side. Transfer fried plantains to a plate lined with paper towels to soak up soak up excess moisture. You may have to do this in batches. Set plantains aside until ready for use.

Lightly grease a 9x9 square glass baking dish. Then, pour a layer of tomato sauce on the bottom of the pan, just enough to cover the surface. Then, add a layer of plantains (just how you would with lasagna noodles). It’s okay if they overlap a little or if they fill the whole surface of the pan. 

Then add dollops of the ricotta on top of the plantains. Spread ricotta with the back of a spoon to make a smooth layer. Top ricotta with a layer of basil, then a layer of sliced tomatoes. 

Repeat layers once more. The top layer should be a plantain layer. You can sprinkle optional oregano on top of the lasagna.

Cover with foil and bake at 350 degrees F for 30 minutes.

Let cool for 10 minutes before cutting and serving. Enjoy! Store leftovers tightly covered in the refrigerator for up to 5 days, however, it is best fresh!