Plantain Lasagna
Ripe plantains layered with seasoned ground beef and plenty of melted mozzarella create a sweet-savory lasagna that is comforting, easy, and full of stretchy cheese. Perfect for weeknights or casual dinners.
Equipment
- 1 | Large pot | for boiling plantains
- 1 | Rolling pin | to flatten plantains
- 1 | Large skillet or baking pan | oven-safe preferred
- 1 | Spatula | for spreading meat
- 1 | Lid or foil | to cover while cooking
Ingredients
- 6 | | ripe plantains | yellow with black spots
- 1 | lb | ground beef |
- 1 | | small onion | diced
- 3 | cloves | garlic | minced
- 1 | tsp | cumin |
- 1 | tsp | paprika |
- 1/2 | tsp | salt |
- 1/4 | tsp | black pepper |
- 2 | cups | shredded mozzarella |
- 2 | tbsp | oil |
- 1/4 | cup | water | optional for moisture
Instructions
- Peel plantains and boil in water for 10 minutes until soft.
- Drain and flatten each plantain between plastic wrap with a rolling pin.
- Sauté onion in oil until soft, then add garlic and ground beef.
- Season meat with cumin, paprika, salt, and pepper; cook until browned.
- Layer flattened plantains in an oiled skillet or baking pan.
- Spread half the meat over the plantains and top with cheese.
- Repeat layers with remaining plantains, meat, and cheese.
- Cover and cook on stovetop or bake at 375°F for 15–20 minutes until bubbly.
- Rest 5 minutes before slicing and serving.
- Tip: Choose ripe plantains for the best soft texture and natural sweetness.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat covered in the oven or microwave until hot.
Freeze tightly wrapped portions for up to 2 months.
Swap beef for turkey or plant-based crumbles if desired.
Reheat covered in the oven or microwave until hot.
Freeze tightly wrapped portions for up to 2 months.
Swap beef for turkey or plant-based crumbles if desired.