Puerto Rican Plantain Lasagne
Puerto Rican Lasagna is made with sweet slices of plantains instead of noodles, saucy beef picadillo and plenty of cheese. You can’t imagine how delicious is this recipe
- Prep Time 20 Minutes
- Cook Time 40 Minutes
- Total Time 90 Minutes
- Serves 6 People
- 1kg Sliced Ripe Plantain – Cheeky Foods
- 1 lbs ground beef
- 1 onion, minced
- 3 cloves garlic, minced
- 1 green pepper, minced
- 1/2 cilantro bunch, chopped
- 2 teaspoons adobo
- 2 teaspoons oregano
- 2 tablespoon vinegar
- 1 envelope condiments Triguisar
- 2 bay leaves
- 8 green stuffed olives, halved
- 1/4 cup tomato sauce
- 3 eggs
- vegetable oil
- 2 cups white shredded cheese
- Pre-heat oven to 350 degrees.
- Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and condiments. Mix well.
- Heat a large skillet over medium-high heat with 2 Tbs of olive oil, add meat mixture.
- Cook beef until brown and of the juices bubble up, add bay leaves, olives, and tomato sauce. Mix and let simmer for 10 minutes, set aside.
- InstructionHeat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantain slices for 2-3 minutes on each side or until golden and slightly crispy. Drain on a plate with paper towel, set aside.
- To assemble the lasagne: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs pour over the lasagne. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
- Bake in the oven at 350 degrees for 20 minutes.
Sweet plantain strips fried and laid between layers of savory meat and cheese. In Puerto Rico, this plate is called Pastelón.