Plantain Lasagna

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Plantain Lasagna
Filling Ingredients: 0.5 oz salt pork, diced
1 oz cured ham, diced
1 tbs olive oil
1/4 of a green bell pepper, seeded and finely chopped
1 sweet chili pepper, seeded and finely chopped
1 onion, finely chopped
1 tomato, finely chopped
1/2 tsp dried oregano
1 garlic clove, peeled and crushed
3 pimento Spanish olives, chopped
2 dried pitted prunes, chopped
1 tsp raisins
1/2 tsp capers
1/4 cup tomato sauce
salt to taste
1/4 tsp white distilled vinegar
8-oz ground beef
Plantains:
5 large ripe plantains, un-peeled and cut in half
6 cups water
1 tbs salt
4 tbs unsalted butter
1/2 cup all purpose flour
Make the Filling:
In a pot, brown the salt pork and cured ham in the oil.

Turn down the heat and add the bell pepper, sweet chili pepper, onion and tomato. Sauté for 5 minutes.
Add the oregano, garlic, olives, prunes, raisins, capers, tomato sauce, salt, vinegar and ground beef. Mix together well, cover and cook over medium heat for 10 min and then remove the lid and continue to cook for another 10 min.
Stir occasionally to prevent sticking and burning.

Remove from the heat when cooking time is over.
Prepare the Plantains:
Put the water and a tbs of salt into a large pot. Bring to a boil and then add un-peeled plantains and boil for 15 min. Drain the plantains, peel them and then mash them.

Mix the mashed plantains with butter and flour.
Preheat the oven to 350°.
Grease a 10-inch pie pan. Spread half of the mashed plantains over the bottom of the pan. Then, layer on all the ground beef mixture.

Cover with the remaining mashed plantain mixture.
Place the pie or “lasagna” in the oven on a rack centered in the oven and bake for 30 min. Remove when done and allow to cook on a wire rack. Serve Warm.

Serves 6-8

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