Puerto Rican Plantain Lasagna

Ingredients

• 4 ripe plantains, peeled and sliced lengthwise 4 ripe plantains, peeled and sliced lengthwise
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 teaspoon adobo seasoning 1 teaspoon adobo seasoning
• 1/2 cup (120ml) sofrito 1/2 cup (120ml) sofrito
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1 cup (100g) shredded cheddar cheese 1 cup (100g) shredded cheddar cheese
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   Heat vegetable oil in a large skillet over medium heat. Fry the plantain slices until golden brown on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, cook the ground beef until browned. Add the onion, garlic, green bell pepper, and red bell pepper. Cook until the vegetables are softened.
4. 4.
   Stir in the adobo seasoning, sofrito, tomato sauce, and beef broth. Simmer for 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. 5.
   In a greased baking dish, arrange a layer of fried plantains. Top with a layer of the ground beef mixture, followed by a layer of mozzarella and cheddar cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and black spots. They should be firm but not overly soft for easy slicing and frying.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped jalapeño to the ground beef mixture.
• Make sure to slice the plantains lengthwise to create long, thin slices that resemble lasagna noodles.
• If you prefer a crispier top, broil the lasagna for a few minutes after baking.
• Serve with a side of Puerto Rican rice and beans for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Allow the Puerto Rican Plantain Lasagna to cool for a few minutes before serving to ensure that the layers set and hold their shape. Serve warm as a main course, accompanied by a fresh salad or Puerto Rican rice and beans.

Presentation advice

To enhance the presentation, garnish the Puerto Rican Plantain Lasagna with fresh cilantro leaves or a sprinkle of chopped parsley. The vibrant green color will add a pop of freshness to the golden-brown dish.