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Caribbean Lasagna

With an essential ingredient for Latin flavor: banana.


En español |Denisse Oller’s recipe for Caribbean Lasagna includes an ingredient essential for Latin flavor: banana.


1 small onion, finely chopped

2 garlic cloves, finely chopped

½ lb beef

½ lb pork meat

1 teaspoon oregano

¼ cup raisins

¼ cup olives stuffed with bell pepper, chopped

1 teaspoon capers

1 can tomato sauce

1 cup white wine

½ lb tender string beans or 1 9-oz pack, frozen (optional)

6 yellow bananas, large and ripe

1 cup vegetable oil for frying and 1 tablespoon to fry the beef and pork

6 large eggs

Salt and pepper to taste

2 cups shredded mozzarella cheese

Butter or oil to grease the pan

Preheat oven to 350°F.  In a saucepan, heat the oil and sauté the onion over low heat until almost transparent, approximately 5 minutes. Add garlic and cook for 2 to 3 minutes until soft.

Add beef and pork with salt and pepper (to taste) and cook until there is raw or pink meat left.   Add olives, capers, raisins, tomato sauce and white wine.  Cook until the wine is evaporated, then lower the heat and simmer for at least 30 minutes.

In the meantime, peel and cut the bananas lengthwise in fine slices and fry them for 2 to 3 minutes.  Dry on paper towel.  Remove fibers and ends from the string beans and cook in water with salt over medium heat for 20 minutes or until al dente (firm to the bite).

Beat eggs well with salt and pepper.  Use a greased 13” x 9” x 2” pan. Place the bananas, beef and pork, string beans and cheese in layers until the pan is filled. Pour the beaten eggs on top. 

Bake at 350 ºF for 30 minutes. Let stand for a while, and then serve.


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