PLANTAIN LASAGNA
A sweet and savory version of lasagna, made with sweet plantains, beef, and cheese. I promise you won't miss the pasta.
Provided by Nadja Belgrave
Categories Main Course
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 350º F. Gather all your ingredients
Nutrition Facts : Calories 659 kcal, Carbohydrate 54 g, Protein 36 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1041 mg, Fiber 5 g, Sugar 29 g, UnsaturatedFat 15 g, ServingSize 1 serving
PLANTAIN LASAGNA
Layers of soft sweet plantains, tasty meat sauce, and gooey cheese. A combination that is totally to die for! You will want to make to make this Plantain Lasagna again and again.
Provided by Precious Nkeih of preciouscore.com
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Peel plantains then cut each one across into 4 slices.
- Place oil in a large frying pan up to 1 inch and heat up for about 6 minutes. Place the plantain slices flat into the oil and fry on each side for about 2-3 minutes. Note: I fried my plantains in 4 batches.
- In another pan, place 1 teaspoon of oil and heat up. Add the onion and garlic and saute until fragrant. Add the ground beef and cook while breaking up with a wooden spoon. Once the beef is all broken up, and brown, add the tomatoes, salt, bouillon powder (or stock cubes) and white pepper. Cook until the tomato slightly wilts - about 5 minutes. Add the green onions and chopped bell pepper and mix. Turn off the heat.
- Rub some oil all over an 8 by 11 baking pan. Cover the bottom of the pan with half of the plantains making sure to cover the entire bottom of the pan. Cover the plantains with half of the meat sauce making sure to spread the meat sauce evenly and press down. Then cover the meat sauce with half of the cheese. Press the cheese down well. Repeat the process - plantains, meat then cheese.
- Bake in preheated oven at 400 degrees F (200 degrees C) until the cheese is melty and bubbly - about 15 minutes. Serve warm.
Nutrition Facts : Calories 628 kcal, Carbohydrate 44 g, Protein 51 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1049 mg, Fiber 3 g, Sugar 24 g, UnsaturatedFat 11 g, ServingSize 1 serving
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
PUERTO RICAN PLANTAIN LASAGNA
THE TYPICAL name for this Puerto Rican dish is Pastelon; layered fried plantains with beef Bolognese and cheese. I have created a healthier vegetarian version by baking the plantains and using Trader Joe's Soy Chorizo instead of beef Bolognese. Most Latin countries have their unique version of chorizo, which is a type of spicy sausage. Trader Joe's Soy Chorizo is a Mexican version that has the consistency of ground beef combined with chile and hot spices. It's important to use ripe plantains for this dish, because when ripened they are sweeter and softer. This dish is a type of fusion where Italian meets Latino for combustible flavor that is sweet and spicy blending together into a culinary bliss.
Provided by Vegetarian Hostess
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 444.4, Fat 13.2, SaturatedFat 6.6, Cholesterol 105, Sodium 389.9, Carbohydrate 76.8, Fiber 6.2, Sugar 36.4, Protein 13.1
GROUND BEEF & PLANTAIN LASAGNA
If you've never tried piñon, a lasagna-like casserole made with ground beef, bacon and skillet-browned plantains, you're in for a treat!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cook and stir bacon and onions in medium saucepan on medium-high heat until bacon is crisp. Add ground beef and peppers; cook and stir until ground beef is evenly browned. Stir in next 6 ingredients; cover. Cook on low heat 15 min., stirring occasionally.
- Cook plantains in dressing in skillet on medium-high heat until each slice is evenly browned on both sides, turning once. Arrange 1/3 of the plantains on bottom of 13x9-inch pan sprayed with cooking spray; cover with half the meat mixture. Repeat layers; cover with remaining plantains. Whisk eggs and milk until blended; pour over ingredients in pan.
- Bake 45 min. or until center is set.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
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