Pastelon (Plantain Lasagna)

³ Description

Comfort food at it's finest! A mix of sweet & savory!

² Ingredients

•  2 large Egg
•  3 medium Ripe Plantain
•  0.12 cup Puerto Rican Seasoning Sofrito
•  1 sprig Cilantro
•  1/2 oz Milk (Nonfat)
•  1/2 tsp, crumbled Bay Leaf
•  1/2 tsp Garlic Powder
•  1/2 tsp, ground Oregano
•  1/2 tsp Paprika
•  1 large Onions
•  1 pepper Jalapeno Peppers
•  4 serving (serving = 4 oz) Trader Joe's Extra Lean Ground Beef (96/4)
•  1 serving (serving = 1/4 tsp) Goya Adobo All Purpose Seasoning
•  6 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1.5 cup Baby Spinach
•  2 serving (serving = 1/4 tsp) Lisy Whole Annatto Seeds
•  1 serving (serving = 1/4 cup) Trader Joe's Organic Tomato Sauce

q Directions

In a large skillet, brown 1 lb. of lean ground meat (I used Beef)
Season with 1/2 teaspoon of: Garlic Powder, Paprika, Annatto, Oregano & a dash of Adobo
When meat is cooked through, add a few TB of Puréed Tomatoes and Water, along with 1 Bay Leaf and 1TB Sofrito
Simmer on low for about 5-8 minutes
Fold in 1 finely chopped Onion and 1 diced Jalapeño and simmer for another 8-12 minutes
Stir in 1-2 handfuls of Chopped Spinach and Fresh Cilantro

Slice 3 very ripe sweet plantains (skin should be almost all black).
In a separate pan, cook Plantains in Coconut Oil on low heat until browned on both sides, set aside

In a bowl, Whisk 2 Large Eggs with 1 TB of Milk.

Spray an oven-safe skillet (or baking dish) with Coconut Oil
Lay half of the plantains on the skillet and top with half of the egg mix
Spoon in the meat mix and top with remaining plantains, finishing with the egg mix
(Layering with cheese is optional, but not necessary)

Bake on 350 for about 45 minutes

**ChefTiffy Tip**
It’s easier to slice plantains when the skin is on, especially if your plantains are very ripe!

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