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Coat skillet with 1 tablespoon of butter and heat over moderate heat. Add plaintain slices and lightly brown on both sides. Carefully remove from skillet and set aside on paper towels. To make meat filling, brown ground beef in olive oil, garlic, onions, chopped pepper, and tomatoes. Add puree, cilantro, cayenne, oregano, salt, pepper, and red wine. Stir and heat through. Cover and cook down slowly to a pasty consistency. Once done, remove from heat and let cool. For cheese mixture, combine the following in a glass bowl, mozzarella, ricotto, cottage, cloves, and parsley. Using a fork press and fold until all ingredients are incorporated. Refrigerate until ready to use. To assemble, lightly coat the bottom of a 9x12 inch baking pan with olive oil. Arrange 8 slices of plaintain in the bottom of the dish, spread with half the meat mixture, half the olives, half of the roasted peppers and half of the cheese mixture. Layer half the beaten egg, second layer of plaintains, firmly press to obtain a flat surface. Repeat layers omitting the beaten eggs. Layer with plaintains on the top. Pack down carefully. Cover with beaten eggs. In a salt shaker, combine and mix paprika, salt, nutmeg, cinnamon, and ginger. Sprinkle over the top of lasagne then sprinkle with orange zest. Cover with foil, bake at 350 degrees for 1 hour, remove foil at the last 15 minutes of cooking. When serving, slice a square using plaintain slice as a guide.
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