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Cuban Lasagna

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Cuban Lasagna
  • Prep 25 min
  • Total 60 min
  • Servings 8
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We put a Cuban taste twist on traditional lasagna by substituting plantains for noodles.
By Deborah Harroun
Updated Aug 30, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

Nutrition Facts are not available for this recipe
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