Plantain Lasagna
Fried ripe plantains are smashed into thin layers and stacked with seasoned ground meat and plenty of melting cheese. Covered in a skillet until the cheese is gooey, this sweet-savory lasagna is comforting and easy.
Equipment
- 1 | Deep frying pan | for plantains
- 1 | Cast-iron skillet | for assembling
- 1 Tongs
- 1 | Spatula | for smashing
- 1 | Plastic wrap |
Ingredients
- 4 | | ripe plantains |
- 1 | | oil | for frying
- 1 | lb | ground beef |
- 1/2 | cup | tomato sauce |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 8 | slices | white cheese |
- 1 | cup | shredded mozzarella |
Instructions
- Peel and fry the plantains in hot oil until golden and soft.
- Smash each fried plantain flat between plastic wrap.
- Line the bottom of a cast-iron skillet with a layer of smashed plantains.
- Brown the ground beef with tomato sauce, salt, and pepper.
- Spread a layer of seasoned meat over the plantains.
- Cover the meat with cheese slices.
- Repeat layers of plantain, meat, and cheese, finishing with shredded mozzarella.
- Cover and cook over low heat until the cheese is fully melted.
- Tip: Keep the heat low at the end so the cheese melts without burning the bottom layer.
Notes
Store leftovers in the refrigerator for up to 3 days.
Reheat covered in a skillet or microwave until hot.
Very ripe plantains give the best sweetness and texture.
Any good melting cheese can be used in place of the listed options.
Reheat covered in a skillet or microwave until hot.
Very ripe plantains give the best sweetness and texture.
Any good melting cheese can be used in place of the listed options.