SWEET PLANTAIN LASAGNA
Sweet Plantain Lasagna, also known as Pastelón, is a sweet and savory Puerto Rican dish and a delicious alternative to classic lasagna. This gluten free, island recipe uses ripe plantains, instead of pasta noodles, which are fried until golden, bright yellow and fragrant. Puerto Rican Lasagna is the perfect make ahead meal, guaranteed to please a crowd.
Provided by Lauren Harris
Categories Main Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat just enough cooking oil in a large, deep skillet over medium heat so that it will cover the plantains. Once water sizzles when sprinkled over the oil, add the plantains so that they are not touching. You will need to work in batches. Cook until they turn brighter yellow and are lightly browned. Remove to a paper towel lined plate. Set aside.
- Drain all but 1 tablespoon of the oil out of the pan and return to the stovetop. Add the diced onion and garlic. Cook for 2 minutes, stirring frequently.
- Add the ground beef, adobo, cumin, and oregano. Cook until the beef is no longer pink. Stir in the sauce, cilantro and golden raisins. Taste and adjust seasoning, as needed.
- Place a layer of plantains in the bottom of a large baking dish. The one that I use is 12.5 x 8.5-inches. There may be some space between them and that's okay but you can also mash them some, if you'd like.
- Top the plantains with half of the beef mixture.
- Top the beef with 1 1/2 cups of the cheese.
- Add another layer of plantains, the remaining beef and another 1 1/2 cups of cheese. Top with a final layer of plantains and 1 cup of cheese.
- Cover with aluminum foil and bake for 30 minutes, or until heated throughout.
- Top with minced fresh basil and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 616 kcal, Carbohydrate 55 g, Protein 39 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 127 mg, Sodium 1339 mg, Fiber 5 g, Sugar 28 g
PASTELóN (SWEET PLANTAIN 'LASAGNA') WITH RADISH SALSA RECIPE
Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa.
Provided by Lauren Rothman
Categories Entree Dinner Mains Pasta
Time 1h40m
Yield 6
Number Of Ingredients 24
Steps:
- Adjust oven rack to lower middle position and preheat oven to 375°F. Return dutch oven to medium-high heat until oil is shimmering. Add onion, bell pepper, half of jalapeño pepper, half of garlic, and half of cilantro and cook, stirring occasionally, until vegetables begin to sweat but do not brown, about 4 minutes. Add cumin, coriander, oregano, and chipotles and cook, stirring, for 2 minutes. Add kidney beans, tomato sauce, water, bay leaf, raisins, olives, and radish greens. Add 1 teaspoon salt. Simmer beans until most of the liquid is absorbed, about 25 minutes. Season to taste.
- While pastelón bakes, make radish salsa. Combine chopped radishes, remaining chopped garlic, jalapeño, cilantro, and vinegar in a small both and stir to combine. Season to taste with salt and pepper.
- Cut pastelón into squares and serve with radish salsa.
Nutrition Facts : Calories 825 kcal, Carbohydrate 103 g, Cholesterol 134 mg, Fiber 12 g, Protein 26 g, SaturatedFat 11 g, Sodium 1532 mg, Sugar 45 g, Fat 39 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA")
Pastelón is a classic Puerto Rican dish made with layers of thinly-sliced plantains, ground beef, and cheese! Think of it as a Puerto Rican version of lasagna. It's the perfect casserole to make for a potluck or family gathering.
Provided by Marta Rivera
Time 1h
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 598 kcal, Carbohydrate 53 g, Cholesterol 122 mg, Fiber 5 g, Protein 26 g, SaturatedFat 11 g, Sodium 556 mg, Sugar 24 g, Fat 34 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PASTELóN
Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there's only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they're sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn't serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says "Puerto Ricans like that sweet-and-salty mix."
Provided by Daniela Galarza
Categories dinner, casseroles, meat, vegetables, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef's knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that's OK! Carry on.)
- In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
- Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
- Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
- Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
- Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
- Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
- Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.
PASTELóN (SWEET PLANTAIN "LASAGNA")
A lsweet Latin dish. No noodles here. Plantains are used in it's place. The plantains should be ripe with black spots. Cut the ends off then slice down the side to peel the skin off. Dawn a coworker gave me this recipe which I tweaked. A traditional Dominican/ Puerto Rican meal that's sweet, savory, spicy, cheesy, and tangy. You can add corn kernel, peas, cut string beans. This is very versatile let your imagination take over. We like heat so I added some chipotles in adobo sauce. Chorizo would be interesting in this as well.
Provided by Rita1652
Categories One Dish Meal
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 389.9, Fat 20.3, SaturatedFat 8.9, Cholesterol 137.7, Sodium 213.9, Carbohydrate 29.4, Fiber 2.4, Sugar 14.8, Protein 24.3
More about "pastelón sweet plantain lasagna with radish salsa recipes"
PASTELON (PUERTO RICAN SWEET PLANTAIN LASAGNA) - THE …
From thenoshery.com
4.4/5 (31)Total Time 50 minsCategory CasseroleCalories 372 per serving
- Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slightly crispy. Drain on a plate with paper towel, set aside.
- To assemble pastelon: 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 with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
PASTELóN - DOMINICAN SWEET PLANTAIN LASAGNA - BELQUI'S …
From belquistwist.com
4.4/5 (5)Category Dinner, Main Course
- As its almost all the way browned, add the lime juice, soy sauce, garlic, adobo, oregano and salad olives. Stir well.
- Add tomato sauce and cilantro, stir well and allow for liquid to evaporate. You'll see more oil than water in the skillet at that point.
PLANTAIN LASAGNA - PASTELON | PRECIOUS CORE
From preciouscore.com
PASTELóN (SWEET PLANTAIN LASAGNA) - DELISH D'LITES
From delishdlites.com
PASTELóN—PUERTO RICAN LASAGNA MADE WITH PLANTAINS
From familiakitchen.com
PASTELóN (PUERTO RICAN PLANTAIN "LASAGNA") - MEXICAN …
From mexicanappetizersandmore.com
EASY PASTELóN RECIPE FOR PLANTAIN LASAGNA - THAT …
From thatorganicmom.com
PASTELON (SWEET PLANTAIN LASAGNA) WITH RADISH SALSA
From saymmm.com
PASTELON RECIPE (PUERTO RICAN PLANTAIN LASAGNA) - MODERNMAMI™
From modernmami.com
TURKEY PASTELóN (SWEET PLANTAIN LASAGNA) - SKINNYTASTE
From skinnytaste.com
SWEET PLANTAIN 'LASAGNA' (PASTELóN) WITH RADISH SALSA RECIPE | EAT …
From eatyourbooks.com
PUERTO RICAN PLANTAIN LASAGNA PASTELON RECIPE | RECIPES.NET
From recipes.net
VEGAN PASTELON (PLANTAIN LASAGNA) - HEALTHIER STEPS
From healthiersteps.com
VEGAN PASTELóN (PUERTO RICAN PLANTAIN “LASAGNA”) - SENSE & EDIBILITY
From senseandedibility.com
PASTELóN AINT YO MAMA'S LASAGNA! FLAVORFUL RECIPE BY THE SOUL …
From thesoulfoodpot.com
PLANTAIN LASAGNA PASTELóN RECIPE | VITACOST BLOG
From vitacost.com
COMFORT SOUL FOOD RECIPES FROM AROUND THE WORLD - IMMACULATE …
From africanbites.com
ARE BAKED PLANTAINS HEALTHY? (17 BAKED PLANTAIN RECIPES)
From mystayathomeadventures.com
BEST PASTELóN RECIPE — HOW TO MAKE PASTELóN - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love