Healthier Pastelón Puerto Rican Sweet Plantain Lasagna Recipes

PUERTO RICAN PLANTAIN LASAGNA

Steps:

• Preheat oven to 450°F.
• Coat a large baking pan with cooking spray.
• Arrange cut plantains into a single layer. Lightly salt and coat with cooking spray. The salt will bring out the sweet flavor of the plantains.
• Bake for 7 minutes on each side, or until plantains are golden brown and very tender.
• Once done, set aside to be used later to layer the lasagna.
• Lower the oven temperature to 350°F.
• Heat oil in a large saucepot over a medium high flame. Add onions; sauté until onions are tender. Add pepper and stir for another few minutes until peppers soften.
• Add the Soy Chorizo and 1-cup tomato sauce to the mixture and stir well. Reduce heat to a medium flame and simmer covered for another 5-7 minutes.
• To assemble Pastelon: In a 13 x 9 x 2-inch baking pan, spread remaining ¼ cup tomato sauce. Then layer with plantains. Spread chorizo mixture on top of plantains. Layer with a handful of cheese. Repeat layers until the last layer is cheese. You will most likely get three layers.
• In a separate bowl, thoroughly beat eggs with milk. Pour evenly over the Pastelón. Let sit for a minute allowing the egg mixture to soak inches Top off with just a bit more cheese.
• Cover and bake for 20 minutes. Remove cover and let bake another 7 minutes.

HEALTHIER PASTELóN (PUERTO RICAN SWEET PLANTAIN "LASAGNA")

Steps:

• In a 3 quart caldero or dutch oven, heat the olive oil over medium-high heat. Once the oil begins to shimmer, add the ground turkey. Sprinkle the adobo, sazón, and black pepper evenly over the meat to season it.
• Use a spoon to break up the meat and cook the ground turkey for 4 minutes, stirring frequently, until the meat is brown and the juices run clear. Once the meat is browned, drain all but a tablespoon of the fat from the pot.
• Stir the green bell pepper, onion, garlic, and oregano into the pot with the seasoned meat. Sauté these together for 2-3 minutes, or until the veggies begin to look glossy and start to brown slightly. Next, stir the tomato sauce, olives, capers, and sofrito into the meat mixture in the pot. Allow the liquid in the mixture come to a simmer, then reduce the heat to low. Allow the picadillo to gently simmer, uncovered, for 5-10 minutes, stirring occasionally.Once the picadillo is thick and only a smidge runny, remove it from the heat and allow it to cool slightly.
• After peeling your yellow plantains, use a knife to slice them into 1" thick rounds. In a pot or mixing bowl, use a potato masher or a sturdy fork to mash the plantains smooth. The plantains should look like mashed potatoes.
• Create a pre-formed layer of the mashed plantains to use as the second layer of the pastelón: line the bottom of the baking dish with a sheet of plastic wrap that is lightly greased. Arrange the layer of mashed plantains in the bottom of the dish, smoothing it out evenly with an off-set spatula or spoon. Press firmly so the plantain layer is compacted, then carefully lift out the plastic wrap. You'll now have a perfect layer to use as you assemble your pastelón.
• Once the second layer is formed and removed, use the rest of the mash to form the bottom layer in the pan.
• In a small mixing bowl vigorously beat the eggs and baking soda together. Set this aside while you begin assembling the pastelón.
• Preheat your oven to 350°F.Begin assembling your pastelón by spreading half of the ground turkey picadillo on the layer of mashed plantains you smoothed out earlier. Top the picadillo with a cup of the shredded mozz.
• Nestle the pre-formed (second) layer of mashed plantains onto the cheese layer. If it breaks apart while you're arranging it on the picadillo, that's okay. Just smush it together as best you can.Cover this second layer with the last of the picadillo.
• Using the same paring knife that you cut the plantains with, stab the pastelón in a few spots. This helps the egg mixture get down through the solid layer of mashed plantain. Now, pour the egg mixture all over the pastelón.
• Cover the baking dish in a layer of aluminum foil and place it in the preheated oven. Bake the pastelón for 30 minutes. After 30 minutes, remove the baking dish from the oven. Remove the foil covering and sprinkle the remaining cheese over the top of the pastelón. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is bubbly and lightly browned.
• Remove the pastelón from the oven and allow it to cool, uncovered, for 10 minutes. Serve with a garden salad, a few slices of ripe avocado, or on its own.

PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA")

Steps:

• Preheat the oven to 350°F: Lightly grease a 10x10 casserole dish (for a thicker pastelón) or 9x13 casserole dish (for a thinner pastelón) with nonstick cooking spray or butter.

PASTELóN (SWEET PLANTAIN "LASAGNA")

Steps:

• Heat a large deep skillet add oil of choice, enough to generously cover the bottom of your pan. Fry the plantains till they are a golden and just a little crispy on both sides. Remove from pan and set aside on paper towel. Repeat until all are fried and slightly crispy.
• Add annatto oil to the same skillet add the ground meat of choice, garlic, onions, peppers, cilantro and or parsley, cooking over medium heat till meat is browned.
• Add adobo, oregano, cumin, vinegar, bay leaf, olives, raisins, and tomato sauce. Season with black pepper to taste and salt to taste. Simmer 20 minutes. Remove and discard bay leaf.
• Preheat oven to 350 degrees.
• Butter or oil using the coconut oil from the fried plantains a 9x12 casserole pan.
• Place half the plantain in a single layer and press down on them to fill all gaps.
• Top with half the meat mixture.
• Sprinkle half the cheese over the meat mixture.
• Press the remaining plantains to flatten.
• Place the flattened plantains on the cheese, top with remained meat mixture then cheese.
• Mix the eggs with the milk. Pour the egg evenly over the the dish, let it sit for a few minutes allow the egg to soak inches.
• If you like cheese like i do go ahead and sprinkle additional cheese on top.
• Bake in the oven at 350 degrees for 30 minutes.
• Let rest 15-20 minutes before slicing.