Cuban Lasagna

cuban lasagna Entree Cuban
Cuban Lasagna
  • Prep 25 min
  • Total 60 min
  • Servings 8

We put a Cuban taste twist on traditional lasagna by substituting plantains for noodles. MORE+ LESS-

Deborah Harroun
Updated August 30, 2012


lb lean (at least 80%) ground beef
medium onion, chopped
large green bell pepper, chopped
cloves garlic, finely chopped
teaspoon dried oregano leaves
teaspoon ground cumin
teaspoon ground coriander
can (14.5 oz) Muir Glen™ organic red and yellow diced tomatoes, undrained
mostly black plantains
Vegetable oil
cup sliced pimento-stuffed green olives
cup chopped fresh cilantro leaves
cups shredded Monterey Jack cheese (8 oz)
tablespoons milk


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  • 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.

Expert Tips

  • The blacker the plantains are, the riper and sweeter they will be. This recipe is best when they are mostly black, but not completely black.
  • Assemble the lasagna ahead of time and refrigerate until about 30 minutes before dinnertime. Add an additional 5 to 10 minutes to the baking time.

Nutrition Information

No nutrition information available for this recipe

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