Back To Recipes Back To Recipes

RECIPE: PLANTAIN LASAGNA WITH SPANISH RICE

Bake

60 Minutes

Serves 4-5

Difficulty: Intermediate
With an eye towards all the health goals we've held on to through January, here's a whole new way to look at lasagna! With a bit of spice and zero gluten, Jordan Cabatic serves up yet another delicious way to prepare venison that will have everyone coming back for seconds.
RECIPE BY JORDAN CABATIC
Ingredients
  • 1 pack Maui Nui ground venison
  • 4 ripened plantains (not too soft)
  • 20 oz tomato sauce
  • 2-3 garlic cloves, finely minced
  • 1/2 a medium onion, finely chopped
  • 1 jalapeno, remove seeds, finely chopped
  • 1 bunch cilantro, finely mince stems only
  • 1/4 cup pimento olives (optional)
  • 2 cups preferred shredded cheese
  • 1/2 tsp chili powder
  • 1 tsp coriander
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1 tsp annatto powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp adobo seasoning
  • salt and pepper to taste
  • 1-2 limes
  • neutral oil
  • Spanish Rice (see recipe below)
Directions
Step 1:

Preheat oven to 375°

Step 2:

Cut a slit down the backside of each plantain and carefully remove the peels. Slice plantains in half lengthwise and then lightly salt both sides of each plantain.

Step 3:

Set a large pan on medium-high heat and add enough oil to coat the bottom of the pan.

Step 4:

Once the oil is hot, fry both sides of the plantains to a golden brown (about 2-3 minutes per side). Remove fried plantains from the skillet and set aside.

Step 5:

Adjust heat to medium-low. Then add onions, jalapenos, and cilantro stems, continuously stirring for about 4-5 minutes.

Step 6:

Next, add ground venison and cook until browned.

Step 7:

To the pan, add dry seasonings, tomato sauce, and olives. Allow to cook for 5 minutes or until all ingredients are fully incorporated.

Step 8:

 In a large casserole dish, coat the bottom with a bit of meat sauce—place plantains in a single layer. Pour remaining meat sauce over plantains and top with shredded cheese.

Step 9:

Cover with foil and bake for 30-35 minutes.

Step 10:

Remove foil, and place under high broil for about 1-2 minutes until the top layer is crisped.

Step 11:

Garnish with cilantro and squeezed lime, and add additional toppings (e.g., sour cream, hot sauce). Serve with Spanish rice. Enjoy!


SPANISH RICE INGREDIENTS:


  • 1 garlic clove, finely minced
  • 1/4 cup onion, chopped
  • 1 cup long-grain rice
  • 2 cups Maui Nui bone broth
  • 4 oz tomato sauce
  • 1/4 cup cilantro, chopped
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • Dash of black pepper
  • 4-5 Tbsp neutral oil


Step 1:

Place a medium-sized pot over medium heat and add oil to the pot. Add onion and garlic and saute until softened.

Step 2:

Then add rice and cook until a toasted golden brown- being careful not to burn. Mix in bone broth, tomato sauce, and dry seasonings—Cook to a simmer.

Step 3:

Place lid and cook on low for 20 minutes.

Step 4:

Remove from heat and let sit for 10 minutes, covered.

Step 5:

Fluff with a fork and mix in cilantro. Serve alongside plantain lasagna.

Older Post
Newer Post
Close (esc)

GET $15 OFF

Subscribe to our newsletter for $15 off your first order of $150 or more. You’ll also get exclusive access to special offers, new products, recipes and updates on our mission.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now