• 5 tablespoons unsalted butter,
  • 1 medium yellow onion, finely chopped,
  • 1/4 cup all-purpose flour,
  • 1 teaspoon cumin,
  • 1.75 cups low-sodium chicken broth,
  • 1 cup milk,
  • 1 1/4 pt shredded mozzarella or pepper-jack cheese,
  • 12 oz. Smithfield Cherrywood Stack Pack Bacon, cut into chunks,
  • 1 lb. Smithfield 90% Lean All-Natural Ground Pork,
  • 2 tablespoons Worcestershire sauce,
  • 1 tablespoon fresh lemon juice (from 1/2 lemon),
  • 1 teaspoon dried oregano,
  • Freshly ground pepper,
  • 4 very ripe black-skinned plantains, peeled and thinly sliced lengthwise,
  • Paprika,
  • Chopped fresh cilantro leaves, for serving,
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MAIN DISH

Bacon Plantain Lasagna (Pastelón)

Recipe developed for Smithfield by Chef Ingrid Hoffmann www.IngridHoffmann.com

 

1. Preheat your oven to 350°F. Grease an 8 x 8 inch casserole pan with the tablespoon of softened butter.

2. Melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Add the onion and cook until it is soft. Stir in the flour and cumin and cook for 1 minute before gradually stirring in the chicken broth. Add the milk and stir constantly until the sauce thickens slightly, 8 to 10 minutes. Add 2 cups of the grated cheese and stir the sauce until the cheese has melted.  Set aside.

3. Heat a large skillet over medium-high heat and add the bacon. Add the bacon and cook until brown and crisp, about 7-10 minutes total (cook in 2 batches if needed). Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in pan.

4. Add the pork to the pan and brown, about 10 minutes. Return the bacon to the pan and stir in the Worcestershire, lemon juice, oregano, and pepper.

5. Line the casserole dish with about one third of the plantain slices, top with 1/2 of the bacon mixture and half of the cheese sauce. Add another single layer of plantain bacon and sauce. Top with the rest of the plantains and sprinkle with the remaining cheese and some paprika over the top. Bake until the sauce is bubbly, 45 to 60 minutes. Let the lasagna cool for 10 minutes, sprinkle with the cilantro, and serve.