Puerto Rican Lasagna

• Vegetarian
• Gluten free

• Produce

  • 4 Plantains, ripe
  • 1 Recipe picadillo prepared without potatoes

• Refrigerated

  • 2 Eggs

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 2 cups Cheese

Found on kitchengidget.com

Description

Ingredients

• 4-6 ripe plantains
• 1 recipe picadillo prepared without potatoes*
• 2 cups shredded cheese (I used cheddar and Monterrey Jack)
• 2 eggs
• Vegetable oil, for frying

Directions

• Preheat oven to 350F. Lightly grease an 8x8 baking dish and set aside.
• Peel the plantains and cut into long 1/4-inch slices. In a large frying pan over medium heat, fry plantains until soft and golden, about 2-4 minutes per side. Place on paper towels to drain.
• Assemble the casserole by arranging 1/3 of the plantains in single layer in the baking dish. Sprinkle with about half the cheese and half the picadillo mixture. Repeat these layers ending with a layer of plantains.
• Beat the eggs with 2 tablespoons of water. Pour over the casserole and shake to distribute through the layers. Sprinkle with extra cheese.
• Bake for 20-30 minutes, or until heated through and bubbly.