Puerto Rican Slow Cooker Lasagna Recipes

PUERTO RICAN SLOW COOKER LASAGNA RECIPE

Steps:

• Heat oil over medium high heat, add in ground turkey and onions, once turkey starts to brown add in sofrito, cilantro, oregano and salt and pepper. Keep stirring and cooking until turkey is browned through and cooked. Drain out excess grease. Add in 1 and a half jars of spaghetti sauce, reserving the rest to the side. Cook an additional minute so flavors can incorporate. Set to the side.
• In a large bowl add in ricotta (or cottage) cheese, the egg, Parmesan cheese, and Italian seasonings, stir to combine.
• Spray non-stick spray to grease the insert of a large slow cooker. Take a generous amount of the reserved spaghetti sauce and coat the bottom of the insert. Layer an amount of 5-6 lasagna noodles (they will overlap) to cover the bottom, next layer an even amount of ricotta cheese mixture to coat the noodles, add a layer of meat mixture to cover the ricotta cheese mixture, next layer on a mixture of shredded cheeses and repeat the process 3 more times or until all of the ingredients have been used. (There will be leftover noodles.)
• Cook on low for 4-6 hours or high for 2-4 hours.

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.

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.