06/20/2026
Skillet Sweet Plantain Lasagna
That's how my grandmother would make it.
INGREDIENTS:
For the plantains:
* 4 large ripe plantains
* 2 to 3 tablespoons vegetable oil
* 1 pinch salt
For the ground beef filling:
* 1 pound ground beef
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 1 medium tomato, chopped
or 1/2 cup tomato sauce
* 1/2 red bell pepper, finely chopped, optional
* 1 teaspoon tomato paste, optional
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* Salt, to taste
* Black pepper, to taste
* 2 to 3 tablespoons water, if needed
* 1 tablespoon oil, if needed for cooking
For assembling:
* 1 to 1 1/2 cups shredded mozzarella cheese
* 1/2 cup queso fresco, cream cheese, or extra shredded cheese, optional
* 2 eggs, beaten, optional for a firmer texture
* Chopped parsley or cilantro, optional for garnish
INSTRUCTIONS:
1. Peel the ripe plantains and slice them lengthwise into long strips. Try not to cut them too thick.
2. Heat a large nonstick skillet over medium heat and add a little oil.
3. Cook the plantain slices in batches until golden and soft on both sides. Lightly season with a pinch of salt. Remove and set aside.
4. In the same skillet, add a little more oil if needed.
5. Add the onion, garlic, and red bell pepper if using. Cook for 2 to 3 minutes until softened and fragrant.
6. Add the ground beef and cook until browned, breaking it apart with a spoon.
7. Stir in the chopped tomato or tomato sauce, tomato paste if using, cumin, oregano, salt, and black pepper.
8. Cook over medium heat until the beef mixture is flavorful and slightly saucy but not watery. If it looks too dry, add a small splash of water.
9. In a clean large skillet, arrange a first layer of cooked plantain slices on the bottom.
10. Add a layer of the ground beef mixture.
11. Sprinkle some mozzarella cheese over the beef.
12. Repeat the layers with more plantains, more beef, and more cheese.
13. Finish with a final layer of plantains and a generous amount of cheese on top.
14. If using the beaten eggs, pour them lightly over the top before adding the final cheese layer. This helps the lasagna hold together better.
15. Cover the skillet with a lid and cook over low heat for 12 to 18 minutes, or until the cheese is melted and everything is heated through.
16. Make sure the heat stays low so the bottom does not burn.
17. Remove from the heat and let it rest for 5 minutes before slicing.
18. Garnish with chopped parsley or cilantro if desired, and serve warm.
Would you make this sweet plantain lasagna with ground beef, or would you try it with chicken?
This is such a comforting skillet dinner. Do you like the sweet and savory combo of plantains and beef, or would you add extra cheese too?
