PUERTO RICAN PLANTAIN LASAGNA

Puerto Rican Plantain Lasagna image

Provided by Vegetarian Hostess

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

10 plantains, peeled and sliced lengthwise
1 tablespoon vegetable oil
1 yellow onion, minced
1 green pepper, minced
1 (12 ounce) package soy chorizo
1 1/4 cups tomato sauce
2 cups monterey jack cheese or 2 cups cheddar cheese, shredded
3 eggs
2 tablespoons milk
salt

Steps:

Preheat oven to 450°F.
Coat a large baking pan with cooking spray.
Arrange cut plantains into a single layer. Lightly salt and coat with cooking spray. The salt will bring out the sweet flavor of the plantains.
Bake for 7 minutes on each side, or until plantains are golden brown and very tender.
Once done, set aside to be used later to layer the lasagna.
Lower the oven temperature to 350°F.
Heat oil in a large saucepot over a medium high flame. Add onions; sauté until onions are tender. Add pepper and stir for another few minutes until peppers soften.
Add the Soy Chorizo and 1-cup tomato sauce to the mixture and stir well. Reduce heat to a medium flame and simmer covered for another 5-7 minutes.
To assemble Pastelon: In a 13 x 9 x 2-inch baking pan, spread remaining ¼ cup tomato sauce. Then layer with plantains. Spread chorizo mixture on top of plantains. Layer with a handful of cheese. Repeat layers until the last layer is cheese. You will most likely get three layers.
In a separate bowl, thoroughly beat eggs with milk. Pour evenly over the Pastelón. Let sit for a minute allowing the egg mixture to soak inches Top off with just a bit more cheese.
Cover and bake for 20 minutes. Remove cover and let bake another 7 minutes.