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Sweet Plantain Lasagna (Piñón) Recipe

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4.2 from 5 reviews

Sweet Plantain Lasagna, also known as Piñón, is a delicious Puerto Rican casserole that layers fried sweet plantains with a savory blend of ground beef, chorizo, cheese, and olives. This comforting dish combines the sweetness of ripe plantains with the rich flavors of seasoned picadillo, all baked to perfection in the oven for a wonderful texture and flavor harmony.

Ingredients

Meat Filling

  • 1 pound ground beef
  • 1/2 pound fresh chorizo (remove casing)
  • 1 onion, diced
  • 1 Tbsp garlic paste
  • 1 tbsp sofrito
  • 1 tbsp tomato paste or sauce
  • 12 manzanilla olives, sliced or chopped

Plantains & Assembly

  • 2 cups frying oil (enough to cover plantains)
  • 1 Tbsp butter (at room temperature for greasing pan)
  • 6 ripe plantains (peeled, cut in half and sliced lengthwise into 4 slices each)
  • 2 eggs (beaten separately)
  • 2 Tbsp water (to be added to eggs, split 1 Tbsp per egg)
  • 1/2 pound Swiss cheese

Instructions

  1. Preheat and Prep: Preheat oven to 350℉. Decide on pan size—5 to 6 plantains for an 18-inch skillet, or 3 to 4 for smaller pans. Precook the picadillo and partially fry plantains before assembling.
  2. Cook Picadillo: In a sauté pan over medium heat, brown the ground beef and chorizo thoroughly. Add diced onion and cook until translucent.
  3. Flavor the Meat: Stir in garlic paste, sofrito, and tomato paste. Let cook so all ingredients are well incorporated, about 3 minutes. Season to taste and add chopped olives. Remove from heat and set aside.
  4. Prepare Plantains: Peel plantains, cutting in half and then lengthwise into 4 slices each. Heat frying oil to medium-high and fry the plantain slices until golden but not burnt, adjusting heat as necessary.
  5. Grease Pan: Butter the bottom and sides of the cast-iron or baking pan to prevent sticking and promote browning.
  6. Layer Plantains: Place a bottom layer of plantain slices, using larger pieces to cover the surface and smaller pieces to fill gaps. Optionally line the sides of the pan with plantain slices for extra coverage.
  7. Apply Egg Wash: Make an egg wash by beating one egg with 1 Tbsp water and a light seasoning of salt and pepper. Brush this mixture on the bottom layer and sides of the pan, then pour any remaining egg wash over the layer.
  8. Add Cheese Layer: Place a generous layer of Swiss cheese over the plantains to help bind the layers together.
  9. Fill Meat Layer: Spread the prepared meat filling evenly over the cheese layer.
  10. Second Cheese Layer: Add another generous layer of Swiss cheese over the meat filling.
  11. Top with Plantains: Use remaining plantain slices to cover the top layer completely, filling any gaps with smaller pieces.
  12. Final Egg Wash: Brush the top layer of plantains with the remaining egg wash and pour any leftover egg wash on top to secure the layers during baking.
  13. Bake: Place the assembled dish in the preheated oven and bake for 15 to 20 minutes or until the internal temperature reaches 165℉, ensuring the dish is safely reheated and hot throughout.

Notes

  • Use ripe sweet plantains for best flavor and texture.
  • Picadillo can be prepared ahead of time and refrigerated.
  • Ensure oil is at medium-high heat while frying plantains to avoid burning.
  • Butter the pan thoroughly to prevent sticking and help achieve a crispy crust.
  • Switzerland cheese works well, but you can substitute with mozzarella or a mild cheese if preferred.
  • Cooking to an internal temperature of 165℉ ensures food safety, especially since ingredients are cooked at different stages.
  • Adjust layering and plantain amounts to fit different pan sizes.

Find it online: https://marthatasty.com/sweet-plantain-lasagna-pinon-recipe/