| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 30g | 12g | 45g |
| sugars | fibre | protein | salt |
| 20g | 5g | 25g | 1.2g |
As a resident of Miami with deep Cuban and Spanish roots, I have a natural affinity for food that weaves together flavors from both these rich cultures. One of my personal favorites from my recipe book is the plantain lasagna. A tantalizing play of Caribbean flavors and hearty comfort food, this unique pairing guarantees a delightful meal.
Plantain Lasagna: A Nutritious Fusion of Flavors
The plantain lasagna combines the creaminess of mozzarella and cheddar cheese, the spiciness of bell peppers, and the subtle sweetness of ripe plantains. It’s a dish that hits a lot of taste notes, making it incredibly satisfying. Besides its mouthwatering flavors, this recipe is a nutritional powerhouse. With ingredients like bell peppers full of Vitamin C to support your immune system, or the plantains that are rich in potassium and vitamins A and C, this recipe is as good for your health as it is for your palate.
A Unique Take on Traditional Cuisine
Detailing its culinary roots, this plantain lasagna shares many similarities with traditional lasagna and the popular Caribbean dish, pastelón. By substituting pasta layers with sweet plantains, we’re introducing a delightful twist to the classic lasagna while upholding the textural contrast that defines a well-made pastelón. This dish would work well alongside a simple garden salad or with a refreshing Mojito, one of my tropical cocktails.
Cooking with Passion
Just as I instruct my dance students, cooking requires passion and love for the craft. The seemingly disparate ingredients in our plantain lasagna recipe unite to dance beautifully across your taste buds in a flavorful salsa.
Topped off with a sprinkle of aromatic spices such as cumin, oregano, and paprika, it assures a gastronomic treat for your senses.
Whether you’re hosting dinner for friends or simply indulging your Caribbean cravings, this plantain lasagna is exactly what you have been looking for. Dig in, relish the texture, and let the flavors mesmerize you on a culinary journey through the Caribbean and Mediterranean kitchens.
For information on the nutritional content of the ingredients used here, I recommend visiting the
Food Data Central website – a comprehensive resource by U.S. Department of Agriculture.
Also, feel free to visit Fruits & Veggies for insights on how to incorporate more fresh produce into your meals.
What You’ll Need
- 4 yellow ripe plantains (large)
- 1 lb ground beef
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 cups marinara sauce
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 3 eggs
- 1/2 cup milk
- 1 tomato, thinly sliced
Method
Step One
Preheat your oven to 375°F (190°C). Peel the plantains and slice them lengthwise into thin strips. You should get about 4-5 slices per plantain.
Step Two
Grease a large frying pan with olive oil and sauté the plantain slices until they are slightly browned. This should take about 2-3 minutes per side. Then, transfer them to a plate lined with paper towels to absorb excess oil.
Step Three
In the same pan, add a little more oil and sauté the chopped bell peppers, onion and garlic until they are soft. This should take about 5 minutes.
Step Four
Add the ground beef to the pan, and season with salt, pepper, cumin, oregano, and paprika. Cook until the beef is browned and no pink remains. This should take about 7-8 minutes.
Step Five
Stir in two cups of marinara sauce. Cover the pan and let it simmer for about 15 minutes, stirring occasionally. Then, remove it from the heat and set it aside.
Step Six
In a large bowl, whisk together the eggs and milk. Set this aside as well.
Step Seven
Layer the bottom of a baking dish with plantain slices. Then, pour half of the beef mixture over the plantains and spread it evenly. Sprinkle half of the cheese on top. Repeat these layers, finishing with a layer of plantains on top.
Step Eight
Pour the egg mixture over the lasagna, making sure it seeps into all the layers. Arrange the sliced tomatoes on top and sprinkle with the remaining cheese.
Step Nine
Bake the lasagna in the preheated oven for about 35-40 minutes, or until it’s bubbly and golden brown. Let it cool for about 10 minutes before serving.
