Puerto Rican Plantain Lasagna Recipes

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.

PUERTO RICAN LASAGNA

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.

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.

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.

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.

VEGAN PASTELóN

Steps:

• Preheat your oven to 350°F (177°C). Set out a 9x13x3-inch casserole dish in which to assemble to pastelón later.

HEALTHIER PASTELóN (PUERTO RICAN SWEET PLANTAIN "LASAGNA")

Steps:

• In a 3 quart caldero or dutch oven, heat the olive oil over medium-high heat. Once the oil begins to shimmer, add the ground turkey. Sprinkle the adobo, sazón, and black pepper evenly over the meat to season it.
• Use a spoon to break up the meat and cook the ground turkey for 4 minutes, stirring frequently, until the meat is brown and the juices run clear. Once the meat is browned, drain all but a tablespoon of the fat from the pot.
• Stir the green bell pepper, onion, garlic, and oregano into the pot with the seasoned meat. Sauté these together for 2-3 minutes, or until the veggies begin to look glossy and start to brown slightly. Next, stir the tomato sauce, olives, capers, and sofrito into the meat mixture in the pot. Allow the liquid in the mixture come to a simmer, then reduce the heat to low. Allow the picadillo to gently simmer, uncovered, for 5-10 minutes, stirring occasionally.Once the picadillo is thick and only a smidge runny, remove it from the heat and allow it to cool slightly.
• After peeling your yellow plantains, use a knife to slice them into 1" thick rounds. In a pot or mixing bowl, use a potato masher or a sturdy fork to mash the plantains smooth. The plantains should look like mashed potatoes.
• Create a pre-formed layer of the mashed plantains to use as the second layer of the pastelón: line the bottom of the baking dish with a sheet of plastic wrap that is lightly greased. Arrange the layer of mashed plantains in the bottom of the dish, smoothing it out evenly with an off-set spatula or spoon. Press firmly so the plantain layer is compacted, then carefully lift out the plastic wrap. You'll now have a perfect layer to use as you assemble your pastelón.
• Once the second layer is formed and removed, use the rest of the mash to form the bottom layer in the pan.
• In a small mixing bowl vigorously beat the eggs and baking soda together. Set this aside while you begin assembling the pastelón.
• Preheat your oven to 350°F.Begin assembling your pastelón by spreading half of the ground turkey picadillo on the layer of mashed plantains you smoothed out earlier. Top the picadillo with a cup of the shredded mozz.
• Nestle the pre-formed (second) layer of mashed plantains onto the cheese layer. If it breaks apart while you're arranging it on the picadillo, that's okay. Just smush it together as best you can.Cover this second layer with the last of the picadillo.
• Using the same paring knife that you cut the plantains with, stab the pastelón in a few spots. This helps the egg mixture get down through the solid layer of mashed plantain. Now, pour the egg mixture all over the pastelón.
• Cover the baking dish in a layer of aluminum foil and place it in the preheated oven. Bake the pastelón for 30 minutes. After 30 minutes, remove the baking dish from the oven. Remove the foil covering and sprinkle the remaining cheese over the top of the pastelón. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is bubbly and lightly browned.
• Remove the pastelón from the oven and allow it to cool, uncovered, for 10 minutes. Serve with a garden salad, a few slices of ripe avocado, or on its own.

PASTELóN - PUERTO RICAN LASAGNA

Steps:

• Preheat oven to 350F. Lightly grease an 8x8 baking dish and set aside.
• Peel the plantains and cut into long 1/4-inch slices. In a large frying pan over medium heat, fry plantains until soft and golden, about 2-4 minutes per side. Place on paper towels to drain.
• Assemble the casserole by arranging 1/3 of the plantains in single layer in the baking dish. Sprinkle with about half the cheese and half the picadillo mixture. Repeat these layers ending with a layer of plantains.
• Beat the eggs with 2 tablespoons of water. Pour over the casserole and shake to distribute through the layers. Sprinkle with extra cheese.
• Bake for 20-30 minutes, or until heated through and bubbly.