Pastelón - Plantain Lasagna

Plantain Lasagne is the perfect food combo, sweet & salty and best of all low-cal compared to a typical lasagne. In this recipe, which originates in Puerto Rico, thin layers of tasty plantain replace the layers of pasta making it a much leaner meal as all you’re eating is simply meat and fruit! (Although that being said I can easily eat the whole Pastelón in the course of an afternoon.) The plantain isn’t too sweet and the texture is an amazing substitute for pasta. You can make it with minced beef or chicken but I prefer mine with lean beef. Bottom line… It’s literally the tastiest thing to come out of Puerto Rico since Jennifer Lopez.

by The Latina Cook

Ingredients

4 plantains
500g beef
400g Chopped Tomatoes
380g black beans in water
1/2 tsp cinnamon 1tsp Paprika 1tsp chilli flakes
1 onion

Method

Using a mandolin or sharp knife slice the 4 plantain lengthways into long thin strips. (Cut off ends first to make it easier to peel)
Spray or brush plantain with cooking oil (I used coconut oil) and bake on non-stick parchment paper for 5-8 minutes on each side at 180C
Meanwhile cook onions in 1tsp oil and add the red pepper. Cook until onions are transparent and add the garlic, spices, crushed stock cubes, vinegar and soy sauce.
Add beef and cook until browned then add the beans and chopped tomato. Simmer for 10-15 minutes until liquid has reduced.
In a rectangular pie dish layer the plantain followed by beef mixture, repeat and finish with a top layer of plantain.
Using a fork whip 3 eggs and pour this over the lasagne followed by parmasean.
Bake for 15-20 minutes at 180C
Top with coriander and serve.

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