Best Puerto Rican Lasagna Recipes

PUERTO RICAN-STYLE CHICKEN LASAGNA

Puerto Rican-Style Chicken Lasagna image

This is a twist on a classic dish, with some typical Puerto Rican flavors and a fabulously delicious homemade tomato-based sauce. The time it takes to prepare is well worth the effort!

Provided by LR

Categories World Cuisine Recipes Latin American Caribbean

Time 2h35m

Yield 10

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
1 medium onion, chopped, or more to taste
1 medium red bell pepper, chopped
½ green bell pepper, chopped
2 shallots, chopped, or more to taste
3 mini sweet peppers, chopped, or more to taste
2 scallions, chopped, or more to taste
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can stewed tomatoes
salt and ground black pepper to taste
1 pinch white sugar
1 tablespoon tomato paste
1 (3 pound) whole chicken
2 tablespoons olive oil
2 heads garlic, finely chopped
1 cup chicken broth, or as needed
1 (.18 ounce) packet sazon seasoning with coriander and achiote, or more to taste
8 green olives, chopped, or more to taste
12 lasagna noodles
2 cups shredded mozzarella cheese, or to taste
½ cup shredded Cheddar cheese, or to taste

Steps:

Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Preheat the oven to 350 degrees F (175 degrees C).
Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 34.2 g, Cholesterol 124.5 mg, Fat 33.1 g, Fiber 2.8 g, Protein 38.7 g, SaturatedFat 10.6 g, Sodium 732.4 mg, Sugar 5.7 g

PUERTO RICAN LASAGNA

Puerto Rican Lasagna image

Pastelon, the Puerto Rican version of lasagna, brings exciting new flavor combinations to the traditional version, with the addition of plantains and Adobo seasonings.

Provided by Paula Jones

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

1 lb lean (at least 80%) ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro
2 teaspoon dried oregano leaves
2 teaspoons Adobo seasoning
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1/2 cup raisins
1 can (15 oz) Muir Glen™ organic tomato sauce
1/4 cup vegetable oil
4 ripe plantains, cut horizontally into long slices
2 cups shredded Mexican cheese blend (8 oz)
2 eggs, beaten

Steps:

Heat oven to 350°F. Line plate with kitchen towel. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix beef, bell pepper, onion, garlic, cilantro, oregano, Adobo seasoning and vinegar until well combined.
In 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Add beef mixture; cook until browned. Stir in raisins and tomato sauce. Reduce heat to low; simmer 5 minutes.
In 10-inch skillet, heat 1/4 cup oil over medium-high heat. When hot, add several plantain slices; cook until golden brown on each side. Transfer plantains to towel-lined plate to soak up excess oil. Do this until all slices are browned. Cool slightly. Press plantains down slightly to flatten slices.
To assemble lasagna, arrange layer of plantains in baking dish. Top with half of the beef mixture. Top with half of the cheese. Continue layering, starting with plantains and ending with cheese. Pour beaten eggs evenly over top.
Bake about 30 minutes or until cheese is bubbly. Cool about 10 minutes before cutting and serving.

Nutrition Facts : Calories 710, Carbohydrate 70 g, Cholesterol 145 mg, Fat 4, Fiber 6 g, Protein 27 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 34 g, TransFat 1/2 g

PUERTO RICAN PLANTAIN LASAGNA

Puerto Rican Plantain Lasagna image

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

Ingredients

10 plantains, peeled and sliced lengthwise
1 tablespoon vegetable oil
1 yellow onion, minced
1 green pepper, minced
1 (12 ounce) package soy chorizo
1 1/4 cups tomato sauce
2 cups monterey jack cheese or 2 cups cheddar cheese, shredded
3 eggs
2 tablespoons milk
salt

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.