Pastelón de Platano Maduro (Puerto Rican Lasagna)
This is Puerto Rican lasagna using ripe plantains instead of the pasta. This is quite tasty!!
Pastelón de Platano Maduro (Puerto Rican Lasagna)
This is Puerto Rican lasagna using ripe plantains instead of the pasta. This is quite tasty!!
Cooking Instructions
- 1
Preheat oil on med-high in skillet
- 2
Select Plantains such as these
- 3
Peel plantains and cut into thin slices lengthwise. Each Plantain should make 5-6 slices.
- 4
Slicing the Plantains can be tricky. Here is a good method to use.
- 5
Put Plantains in skillet a few at a time and cook on both sides until golden brown.
- 6
When brown remove to plate with paper towels.
- 7
When Plantains are fried, butter 13x13 casserole dish.
- 8
Lay out Plantains on bottom leaving as little space as possible in-between.
- 9
Put a layer as thick as you like of Picadillo on Plantains.
- 10
Combine Milk with Beaten Eggs and add a thin layer on top of meat mixture.
- 11
Put a layer of Cheese on top of Meat.
- 12
Alternate layers as many as you wish. Commonly there are 3 layers of Plantains and 2 layers of Meat
- 13
Finish top layer with Plantains, Egg and Cheese
- 14
Bake in 350° oven for 30 minutes or until heated through. May want to broil momentarily to brown cheese.
- 15
Allow to rest for a few minutes to make slicing easier.
- 16
Enjoy!
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Comments (10)
You do need the reg and milk mix this keeps the plantains together.