Preheat the oven to 200°C / 400°F. Peel the ripe plantains and slice them lengthwise into thin strips.

Peel and finely chop the red onion, carrots, and garlic. Cut the chicken breasts into small pieces.

Heat the large skillet over medium heat and cook the chicken pieces until lightly browned, about 5 minutes.

Add the chopped red onion, carrots, and garlic to the skillet. Cook until softened, about 5 minutes.

Stir in 1 tbsp tomato paste and 400 g crushed tomatoes. Season with salt, black pepper, ground cumin, and paprika.

Simmer the chicken tomato sauce over low heat until thickened, about 10 minutes. Remove the skillet from the heat.

Melt 70 g butter in the saucepan over medium-low heat. Whisk in 70 g wheat flour to make a smooth roux.

Gradually whisk 700 ml milk into the roux. Cook until the béchamel sauce is smooth and thick, about 5 minutes.

Spread a thin layer of béchamel sauce in the baking dish. Arrange half of the plantain strips over the sauce.

Spoon half of the chicken tomato sauce over the plantains. Cover with one-third of the grated cheese.

Arrange the remaining plantain strips in the dish. Top with the remaining chicken tomato sauce.

Pour the remaining béchamel sauce over the lasagna. Sprinkle the remaining grated cheese evenly on top.

Bake until the cheese is golden and the plantains are tender, about 25 minutes. Rest the lasagna for 10 minutes before serving.