Sweet Plantain Lasagna Recipes

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.

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.

SWEET PLANTAIN LASAGNA

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.

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
• To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
• Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.