I first made and enjoyed this recipe many years ago when I still lived with my parents and had full control of the kitchen there. Fast forward, many many years later, Jonathan and I were at the local “Veggie Bin”, aka permanent vegetable stand, here in Seattle. It was actually my first time being introduced to a place like this, ever. To say the least, I was ecstatic and fell in love instantly. I grabbed tons of vegetables, including the stars of this dish, and fruit to stock up for the week and headed to the register. As if nothing else could go more perfectly that day, the total bill was LESS than $20. We ended up with 3 huge bags of fresh local food and a recipe in mind to enjoy!
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I quickly came home that day and knew exactly what I was going to make. Jonathan was a little skeptical because he had never heard of “Cuban Lasagna” and thought I was a little crazy (This isn’t the first time when I’m cooking in the kitchen!) Quickly he changed his mind and senses once I started creating the special tomatillo sauce, browning the meat and onions and layering the dish with cheese.
This recipe is similar to a lasagna in the ways that there is a meat sauce, cheese and something in between. The layering is the same as a traditional pasta lasagna, it’s just the ingredients that truly make this dish shine!
Cuban Lasagna
Author: Alexis Sanchez
Ingredients
- 4-6 Tomatillos
- 2 Avocados
- 2 Tomatoes
- 1 Tablespoon Honey
- 1 Tablespoon Lime Juice
- 1 Pound Ground Turkey/Beef
- 1 Small Onion
- ½ Tablespoon Olive Oil
- 1½ Teaspoon Coriander Seed
- 1½ Cumin
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- Salt & Pepper to Taste
- 2-3 Ripe Plantains and/or 1 Small Package Corn Tortillas {Used in Recipe}
- 1-2 Cups Shredded Cheese {Your Choice}
- Sour Cream & Salsa for Toppings
Instructions
- Begin with your tomatillos; Peel the leaves off and quarter the tomatillos. Use your food processor until they are pureed. Next, quarter your tomatoes and cut and scoop out your avocado. Add both of these to the food processor. Add the seasoning: coriander seed, cumin, onion and garlic powder, salt and pepper and the honey. Also add in the lime juice and blend until smooth. Set aside.
- Get a pan hot and ready with a little bit of olive oil. Once heated to medium heat, add in your ground meat. Use a fork to break up the pieces while it cooks. While it's cooking, slice an onion into rings (or dice!) and add to the top of the meat. Let the steam cook the onions, not stirring at this point.3. If you are using plantains instead of corn tortillas, you will need to slice them lengthwise into skinny strips. Pre-heat the oven to 350 degrees.
- After a few minutes, add your tomatillo sauce to the pan with meat and onions. Stir to combine the two parts, this is where it gets a little messy! Lower your heat to low-medium and let the mixture heat up to a boil. Once the mixture is boiling, turn off the heat.
- Grab a baking dish, coat with cooking spray to avoid sticking and begin the layering process. Start with the meat sauce, layer of tortillas or plantains to cover the entire surface area then a layer of cheese. Continue the process until you reach the top. Coat the top with the remaining cheese.
- Bake, uncovered, for 20-30 minutes until the cheese is melted. Slice up a portion, top with sour cream and salsa and ENJOY!
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