puerto rican lasagna

Unfortunately, this one went right in the freezer from the oven. Didn’t even get a taste. Coming home to it will make leaving the cruise a little less painful next week!

1 pound ground pork
1 onion, minced
3 cloves garlic, minced
1 green pepper, minced
1/2 cup cilantro, chopped
1 tbsp adobo sauce (from chipotle peppers)
2 tsp dried oregano
1 tbsp taco seasoning
2 tbsp white vinegar
1/2 cup green olives, halved
1/2 cup golden raisins
1/2 cup tomato sauce
4 plantains, sliced lengthwise
3 eggs
2 tbsp milk
2 cups montery jack cheese, shredded
vegetable oil

Preheat oven to 350. Grease a square baking dish.

Combine pork, onion, garlic, pepper, cilantro, adobo sauce, oregano, taco seasoning, and vinegar. Cook until brown and juices start to bubble up. Add olives, raisins, and tomato sauce. Let simmer while you get the plantains ready.

Assemble like a lasagna. Start with plantains, top with meat mixture, top with a little cheese. Continue layering, ending with plantains and cheese.

Mix eggs and milk together. Pour over the lasagna. Let settle 2-3 minutes. Top with remaining cheese.

Bake for 20 minutes.

Serves 6.

Nutritional info: 474 calories; 26g fat; 43g carb, 4.8g fiber; 10.2g protein.

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