Pastelón (Puerto Rican Lasagna)

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Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 615

Ingredients

Plantains:

6 medium-ripe large plantains cut lengthwise into 4 slices
1/2 cup canola or avocado oil

Sofrito:

1 medium yellow onion peeled and chopped
2 cubanelle peppers or 1 green bell pepper, seeded and chopped
1 medium red bell pepper seeded and chopped
4 large garlic cloves chopped
4 ajíes dulces or mini sweet peppers, chopped
½ bunch fresh cilantro chopped

Picadillo:

2 tablespoons olive oil
1 ½ pounds lean ground beef
1 teaspoons ground cumin
1 ½ teaspoon ground coriander
1 teaspoon dried oregano
2 cups chopped tomatoes
2 tablespoons tomato paste
½ cup vegetable broth or water as needed
1/3 cup Spanish green olives such as manzanilla, chopped
2 tablespoons raisins optional
1 teaspoon capers optional
Salt and pepper to taste

Other Ingredients:

1 tablespoon unsalted butter
2 large eggs lightly beaten
3 tablespoons milk
¼ teaspoon baking soda
1 cup shredded mozzarella
1 cup shredded mild cheddar

Instructions

Line a large baking sheet with paper towels and set aside.
Heat the oil in a large heavy skillet and over medium-high. Fry the plantain slices in batches until golden brown, turning halfway through (2-3 minutes per side). Transfer the fried plantains to the prepared sheet and set aside.
Add all sofrito ingredients to a food processor and blend to a course paste.
For the picadillo, heat the oil in a large heavy skillet over medium, add the sofrito and cook, stirring often, until it thickens, about 5 minutes. Add the ground beef and cook, stirring occasionally until the beef is cooked (no trace of pink), about 6 minutes. Stir in cumin, coriander, and oregano and continue cooking for 1-2 minutes, until aromatic.
Add the chopped tomatoes and tomato paste and cook, stirring occasionally, until the liquid has reduced (about 10 minutes), adding a splash of broth or water if needed. Stir in the olives, raisins, and capers, season to taste and turn off the heat.
Heat the oven to 375°F/190°C and lightly spray a 9-in x 13-in (or 9-in x 9-in) casserole dish with cooking spray.
Whisk the eggs, milk, and baking soda; season lightly, and set aside.
Layer the bottom of the casserole dish with half the fried plantain slices. Top with a layer of half of the picadillo mixture, gently smoothing it with a spatula to cover the plantains. Sprinkle half the cheese on top. Cover with a layer of the remaining plantains and top with the remaining picadillo. Pour the egg mixture evenly over the picadillo and sprinkle the remaining cheese on top.
Bake the pastelón for about 25 -30 minutes, or until set and the cheese is melted and golden.
Remove from the oven, let sit for 5 minutes, before cutting into squares and serving.

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