Notes: This version of lasagna puts all others to shame. It is GREAT! However, when you buy the ingredients, make sure you use VERY ripe plantains. That means… use them when they are mostly black since that is when they are the sweetest. This is a great tasting dish!
6-7 Very ripe plantains (almost all black)
1 recipe’s worth of picadillo
2 Cups shredded part-skim mozzarella cheese
1/2 Grated cup Paremsan cheese
3 eggs, beaten
Canola oil, for frying
Preheat oven to 375 F.
Peel the plantains like a banana, then slice into 4-5 slices lengthwise.
Add about 1 inch of oil to a frying pan and heat on medium heat. When the oil is hot (bubbling and snapping), fry the plantain slices in batches, until golden brown. Drain them on paper towels.
Grease 9” x 13” baking dish and cover the bottom of the pan with slices of cooked sweet plantain.
Add all of the picadillo and 1/2 of the mozzarella and Parmesan cheese.
Cover the picadillo and cheese with another layer of friend plantains.
Top with the remaining cheese, then pour the beaten eggs all over the top. Tip the pan back and forth to distribute the eggs. This will hold the Pastelón together when you cut it.
Bake the Pastelón at 375 degrees F for 20-30 minutes until the egg is set and the top of the Pastelón is bubbly and golden brown.
Cool for 15 minutes before cutting into it and serving it.