Puerto Rican Lasagna
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Serves: 4-6
Puerto Rican Lasagna, or Pastelón, is made with sweet slices of plantains instead of noodles, saucy beef picadillo and plenty of cheese. The savory aroma while baking is mouthwatering!
  • 4-6 ripe plantains
  • 1 recipe picadillo prepared without potatoes*
  • 2 cups shredded cheese (I used cheddar and Monterrey Jack)
  • 2 eggs
  • Vegetable oil, for frying
  1. Preheat oven to 350F. Lightly grease an 8x8 baking dish and set aside.
  2. 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.
  3. 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.
  4. Beat the eggs with 2 tablespoons of water. Pour over the casserole and shake to distribute through the layers. Sprinkle with extra cheese.
  5. Bake for 20-30 minutes, or until heated through and bubbly.
*You may use your own recipe for picadillo. Equivalent recipe uses 1 pound of raw ground beef.
Recipe by Kitchen Gidget at http://www.kitchengidget.com/2016/10/12/puerto-rican-lasagna-pastelon/