Sweet Plantain Lasagna

Introduction

Imagine the layers of a classic lasagna, but with sweet, caramelized plantains standing in for the pasta. This dish masterfully balances the savory richness of seasoned beef and melted cheese with the natural sweetness of fried plantains. You’ll love the unique combination of flavors and textures that make this a comforting and memorable meal.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Servings: 8

Ingredients

• 6 ripe plantains ((peeled and cut lengthwise into 1/4-inch slices))
• oil for frying
• 1 medium onion ((diced small))
• 6 cloves garlic ((minced))
• 2 pounds ground beef
• 1 tablespoon adobo
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 3 cups tomato sauce
• 2 tablespoons fresh cilantro ((minced))
• salt ((to taste))
• pepper ((to taste))
• 1/4 cup golden raisins
• 4 cups Mexican 4-cheese blend ((shredded, see notes))

Instructions

1. Heat about 1/4 inch of oil in a large skillet over medium heat. Fry the plantain slices in batches until golden and slightly caramelized, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In a large pot or deep skillet over medium heat, add a tablespoon of the oil used for frying. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.
3. Add the ground beef to the pot, breaking it up with a spoon. Cook until no longer pink. Drain excess fat if desired.
4. Stir in the adobo, cumin, and oregano. Cook for 1 minute until fragrant.
5. Pour in the tomato sauce and add the minced cilantro. Season with salt and pepper to taste. Simmer for 10 minutes, then stir in the golden raisins. Remove from heat.
6. Preheat your oven to 375°F (190°C).
7. To assemble, spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange a layer of fried plantains over the sauce.
8. Top the plantains with a generous layer of meat sauce, followed by a layer of shredded cheese. Repeat the layers (plantains, meat sauce, cheese) until all ingredients are used, finishing with a final layer of cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing and serving.

Variations

• Grilled Plantains: For a less oily option, brush plantain slices with oil and grill them on a grill pan or outdoor grill until tender and marked.
• Individual Portions: Assemble the lasagna in individual ramekins for a fun, personalized presentation and reduced baking time.
• Herb Twist: Replace the cilantro with fresh parsley or culantro for a different herbal note.
• Crispy Top: For a crispier top layer, broil the lasagna for the final 2-3 minutes of cooking, watching closely to prevent burning.

Tips for Success

• Use plantains with very ripe, black-speckled skins for maximum sweetness and soft texture.
• Pat the fried plantains dry with paper towels to remove excess oil, preventing a greasy lasagna.
• Letting the assembled lasagna rest before cutting is crucial; it allows the layers to set for cleaner slices.
• Taste your meat sauce before assembling and adjust the adobo, salt, and pepper to your preference.

Storage & Reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F (175°C) oven until warmed through, about 20 minutes.

FAQ

Can I bake the plantains instead of frying them?

Yes, you can. Brush the plantain slices lightly with oil and bake on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes, flipping halfway, until tender and lightly browned.

What can I use if I can’t find adobo seasoning?

Create a simple substitute by mixing together 1 teaspoon each of garlic powder, onion powder, and paprika, plus 1/2 teaspoon of oregano and salt to taste.

Do I have to use raisins?

No, you can omit them if you prefer. They add a subtle sweetness and chewy texture that complements the plantains, but the dish will still be delicious without them.

Can I prepare this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

What is in a Mexican 4-cheese blend?

It typically contains a mix of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses. If unavailable, a blend of shredded mozzarella and sharp cheddar works well.

How do I know when the plantains are ripe enough?

The skin should be mostly black and the fruit should feel slightly soft to the touch. Very yellow plantains will be starchier and less sweet.