This recipe is from Sazón Boricua, the cooking blog of my Puerto Rican friend Jeannette Quiñones-Cantore. When I saw the picture, I immediately thought why did not I think of this before? I have it on my to-do list, but I decided to share it right now because such a delight cannot wait! Keep reading for Jeanette's full recipe.
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Jeannette said this lasagna or pastelón is connected to her childhood because it was a recipe that her mamá used to prepare. Served with plain white rice and a green salad, this lasagna makes a full yummy meal. Following is the recipe and my invitation to visit Jeannette's blog.
Pastelón (Caribbean lasagna)
Makes 6 servings
Ingredients
5 or 6 ripe bananas, peeled
4 eggs, lightly beaten
Salt to taste
1 large pot of sliced green beans (green bean salad)
Ingredients for the meat filling
2 pounds of ground beef
1/4 cup of vegetable oil
2 tablespoons of sofrito (made of green pepper, onion and garlic)
2 tablespoons of tomato paste
1 packet of seasoning with coriander and annatto
1/4 teaspoon of ground cumin
2 tablespoons of stuffed olives
Preparation
1. Slice the plantains lengthwise.
2. Fry plantain slices in a pan with plenty of oil until they are golden brown on both sides.
3. Drain the fried plantains on paper towels and reserve.
4. In another skillet over medium heat, add the oil, sofrito, tomato sauce, seasoning and cumin and cook for 2 minutes.
5. Add the ground beef and cook for 10-15 minutes.
6. Add the olives. Reserve.
7. Preheat the oven to 350°F.
8. Grease a rectangular or square pan with butter, pour half of the beaten eggs.
9. Place a layer of plantains (as if you were preparing a lasagna), a layer of meat and then a layer of green beans, covered with a new layer of plantains, other layer of meat and green beans and so on. The last layer should be plantains.
10 . Cover with the rest of the beaten eggs.
11. Bake for 30 minutes.
12. Let stand at least 15 minutes before serving.
For more of Jeannette's recipes, visit her cooking blog.
Image via Sazón Boricua
