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Ingredients
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 4 tablespoons Sofrito seasoning blend
- 3 tablespoons whole olives and capers mix
- 16 ounces tomato sauce
- 15 sweet plantains (platanos maduros)
- 6-9 eggs (beaten)
- 1-2 cans French cut green beans (drained, 15 ounces)
- canola oil (for frying)
Details
Preparation
Step 1
Preheat the oven to 350ºF.
In a large saute pan add the olive oil and heat over medium-high heat. Add the ground chicken and cook, breaking it up with the back of a wooden spoon, until browned, about 7-9 minutes.
Add the sofrito, olives and capers and mix to combine. Add the tomato sauce, bring to a simmer over low heat. Allow to simmer until ready to assemble the lasagna.
Peel the plantains and cut in half widthwise. Slice each half of the plantain lengthwise into rectangular pieces that are about 3/16-inch thick.
In a cast iron skillet or Dutch oven, add 2-3 inches of canola oil and heat to 360ºF. Fry the plantains until golden brown, about 2-3 minutes. Remove to a paper towel-lined baking sheet.
In a 13x9x2-inch lasagna dish begin to layer. Add a third of the egg to the bottom, a third of the plantains, a third of the meat, and a third of the green beans and repeat 2 more times (this can be layered either two or three times total).
Place in the oven and bake for 50 minutes. Remove from the oven and allow to cool for 5 minutes. Serve hot.
Tip: If you can't find plantains, slice potatoes into rounds, fry and use to make the casserole.
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