dinner · gluten-free
Pastelón (plantain lasagna)
Layers of sweet fried ripe plantain and sofrito-seasoned picadillo, bound with egg and cheese and baked.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Deep pot for frying.
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Method
-
1
Cook picadillo until browned, saucy and cooked through to 71°C (160°F).
-
2
Butter the dish and pour in half the eggs.
-
3
Layer plantains, picadillo, cheese; repeat ending with plantains.
-
4
Pour remaining eggs over and top with cheese.
-
5
Bake at 180°C (350°F) for 30 minutes until set and golden; rest 10 minutes.
