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16 May, 2022

RECIPE: Plantain Lasagna with Spanish Rice

Bake
PREP: 15 MinutesCOOK: 45 Minutes
Serves 4 - 4
DIFFICULTY: intermediate
Ground

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.

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 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
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!