Cheesy Plantain and Meat Lasagna
Ripe plantain slices layered with seasoned ground beef and plenty of melted mozzarella for a gluten-free lasagna-style casserole. Sweet, savory, and packed with dramatic cheese pulls in every serving.
Equipment
- 1 | Large skillet | for frying plantains and cooking beef
- 1 | Baking dish | 9x13 inch preferred
- 1 | Spatula | for serving
- 1 | Knife | for slicing plantains
- 1 | cutting board |
Ingredients
- 6 | | ripe plantains | peeled and sliced lengthwise
- 1 | lb | ground beef |
- 2 | cups | shredded mozzarella cheese |
- 1 | medium | onion | diced
- 3 | cloves | garlic | minced
- 1 | tsp | ground cumin |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 3 | tbsp | olive oil |
- 0.5 | cup | tomato sauce |
Instructions
- Peel and slice plantains lengthwise into ½-inch thick strips.
- Heat olive oil in a skillet and fry plantain slices until golden on both sides; drain on paper towels.
- In the same skillet, sauté diced onion and minced garlic until soft.
- Add ground beef and cook until browned; stir in cumin, salt, pepper, and tomato sauce; simmer 5 minutes.
- Arrange a layer of plantain slices in a greased baking dish.
- Spread half the beef mixture over the plantains and sprinkle with cheese.
- Repeat layers with remaining plantains, beef, and a final layer of cheese.
- Bake at 375°F for 25–30 minutes until cheese is melted and golden.
- Rest 5 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 3 days.
Reheat individual portions in a 350°F oven until warmed through.
Ground turkey can replace beef for a lighter option.
Fully ripe plantains give the best sweet-savory balance.
Reheat individual portions in a 350°F oven until warmed through.
Ground turkey can replace beef for a lighter option.
Fully ripe plantains give the best sweet-savory balance.