Cuban Lasagna

Blogger Deborah Harroun of Taste and Tell makes a Cuban twist on traditional lasagna.

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Prep Time 25 min
Total Time 60 min
Servings 8

Ingredients

1: lb lean (at least 80%) ground beef

1: medium onion, chopped

1/2: large green bell pepper, chopped

3: cloves garlic, finely chopped

1: teaspoon dried oregano leaves

1: teaspoon ground cumin

1/2: teaspoon ground coriander

1: can (14.5 oz) Muir Glen® organic red and yellow diced tomatoes, undrained

4: mostly black plantains

: Vegetable oil

1/2: cup sliced pimento-stuffed green olives

1/3: cup chopped fresh cilantro leaves

2: cups shredded Monterey Jack cheese (8 oz)

3: eggs

2: tablespoons milk

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Directions

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2 In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add onion, bell pepper and garlic; cook about 5 minutes or until slightly softened. Stir in oregano, cumin and coriander. Cook 1 minute longer. Stir in tomatoes. Reduce heat; simmer 15 minutes.
3 Meanwhile, peel plantains; cut each lengthwise into thin strips. In heavy skillet, heat about 1/4 inch oil Fry plantain strips until golden brown on each side. Remove from skillet to paper towel-lined plate to drain and cool.
4 Once beef mixture has simmered and thickened, stir in olives and cilantro. Remove from heat.
5 To prepare lasagna, arrange one-third of plantains in even layer in bottom of baking dish. Top with half of beef mixture. Sprinkle one-third of cheese over beef. Arrange second one-third of plantains over cheese, followed by remaining beef mixture. Top with another one-third of cheese. Arrange last one-third of plantains on top. Sprinkle with half of remaining cheese.
6 In small bowl, beat eggs and milk with whisk. Pour over top of layered ingredients in baking dish. Sprinkle remaining cheese over top.
7 Bake 20 minutes or until cheese is melted and bubbly. Cool 15 minutes before cutting and serving.