|Lean ground beef||1 1⁄2 Pound|
|Onion||1 Medium, diced|
|Olive oil||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Green pepper||1 Medium, diced|
|Garlic cloves||3 Medium, minced|
|Tomato sauce||15 Ounce (One 15 Ounce Can)|
|Bay leaf||1 Medium|
|Pimento stuffed olives||1⁄2 Cup (8 tbs) (Green Olives)|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Plantains||4 Medium, peeled, sliced lengthwise|
|Queso blanco/Mozzarella cheese||2 Cup (32 tbs), shredded (Mexican)|
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Brown beef in a heavy bottom pot with olive oil. using a wooden spoon crumble up the beef. Once browned drain excess fat and set aside.
Return pot to stove, add olive oil and sautÃ© onion, pepper and garlic. Add tomato sauce, cumin, oregano and bay leaf. Salt and pepper to taste. Mix and let simmer for 10-15 minutes, set aside. Remove the bay leaf before assembling lasagna.
Peel plantains and place on a greased baking sheet. Bake for 15 minutes till soft. Set aside and let cool. Once cooled cut plantains lengthwise and set aside.
To assemble lasagna: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains.
Beat 3 eggs and pour over the lasagna. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes. Remove from oven and let sit for 5-10 minutes to firm up.