Preparation Steps:

• In a large skillet over medium heat, mist with cooking spray. Add the finely chopped onions and minced garlic, sautéing until the onions become translucent.
• Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
• Stir in the chopped tomato, green bell pepper, cilantro, tomato sauce, and capers. Season with kosher salt, fresh ground pepper, ground cumin, oregano, and bay leaves. Let the mixture simmer for about 10 minutes.
• While the turkey mixture is simmering, preheat your oven to 375°F (190°C). Peel and slice the ripe plantains into thin strips.
• In a mixing bowl, combine the beaten egg, egg whites, and fat-free milk. Whisk together until well combined.
• In your greased 9x13 baking dish, layer half of the plantain strips on the bottom. Spread half of the turkey mixture over the plantains, followed by half of the egg mixture. Repeat the layers with the remaining plantains, turkey mixture, and egg mixture. Finally, top with the shredded cheese.
• Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
• Once baked, remove the Turkey Pasteln (Sweet Plantain Lasagna) from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!