Plantain lovers, if you are looking for a new and creative way to enjoy plantain this weekend, plantain lasagna might be worth trying. Traditionally known as pastelón, the dish is popular across the Caribbean, particularly in Puerto Rico and the Dominican Republic.
It is made by layering ripe plantain with seasoned minced beef, tomato sauce and melted cheese, creating a sweet and savoury dish that is comforting, filling and a little different from the usual ways we enjoy plantain.
Serves: 6
Prep time: 25 minutes
Cook time: 45 minutes
Ingredients
For the plantain
4 large ripe but firm plantains
2 tablespoons vegetable oil
A pinch of salt
For the meat sauce
500g minced beef
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon curry powder
½ teaspoon smoked paprika
1 seasoning cube, optional
Salt, to taste
2 tablespoons vegetable oil
½ cup water or stock
For the cheese layer
250g mozzarella cheese, grated
100g cheddar cheese, grated
Preparation
Prepare the plantain. Peel the plantains and slice them lengthwise into thin strips. They should be firm enough to hold their shape during cooking. Lightly brush both sides with oil and sprinkle with a little salt.
Cook the plantain. You can either bake or fry the plantain.
To bake: Arrange the slices on a baking tray and bake at 200°C for about 10-15 minutes, turning halfway through, until lightly golden.
To fry: Heat a little oil in a pan and fry the slices lightly until golden on both sides. Drain on paper towels.
Moderately ripe plantains are best here because they don’t fall apart or soak up too much oil, making them perfect for layering.
Make the meat sauce. Heat the oil in a large pan over medium heat. Add the onions and cook until softened. Add the garlic and minced beef, breaking the meat apart with a wooden spoon. Cook until browned.
Build the sauce. Add the chopped pepper, tomatoes and tomato paste. Season with thyme, curry powder, smoked paprika, seasoning cube (if using), and salt. Add the stock or water, reduce the heat and simmer for about 15 minutes until the sauce thickens.
Layer the lasagna. Layer the bottom of the baking pan with the plantain slices. Spread a decent amount of the beef mixture over the plantains just like you would prepare lasagna. Add a sprinkle of cheese. Repeat, alternating rows of plantains and meat until both are used up. Add grated cheese between each layer if desired.
Bake. Cover loosely with foil and bake at 180°C for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and lightly browned.
Rest before serving. Let the lasagna sit for about 10 minutes before cutting so the layers can settle properly.
This recipe is remarkably flexible, and you can tweak the ingredients however you like. You can also simply omit the meat for a vegetarian version and still get a rich, satisfying dish. If you like it spicy, add a little cayenne pepper to taste for a bit of heat.