Kitchen in action

Plantain Lasagna 🍌🧀
Made in a skillet, no oven needed!

Ingredients
For the bananas
4 large ripe plantains, sliced ​​lengthwise
2 to 3 tablespoons of oil or olive oil
1 pinch of salt
For the ground beef
500 g ground beef
1 small chopped onion
2 cloves of chopped garlic
1 chopped tomato or 1/2 cup tomato sauce
1/2 chopped red bell pepper (optional)
1 teaspoon of tomato paste (optional)
1/2 teaspoon of cumin
1/2 teaspoon of oregano
Salt and pepper to taste
A little water, if necessary
For assembly
1 to 1 1/2 cups of shredded mozzarella cheese
1/2 cup of Minas cheese, creamy ricotta cheese or more mozzarella (optional)
2 beaten eggs (optional, helps to make the lasagna firmer)
Chopped parsley or cilantro to finish (optional)
Instructions Preparation
1. Prepare the plantains
Peel the ripe plantains and cut them into long, not too thin slices.
Heat a non-stick skillet with a drizzle of oil and grill the slices on both sides until golden brown and tender.
Remove and set aside.

2. Prepare the ground beef
In the same skillet, add a little more oil.
Sauté the onion, garlic, and bell pepper until softened and fragrant.
Add the ground beef and cook until it loses its pink color.
Add the tomato, tomato sauce, cumin, oregano, salt, and black pepper.
Cook over medium heat until the meat is very juicy, but without excess liquid. If necessary, add a little water.

3. Assemble the lasagna in the skillet
In a clean skillet, make a layer of browned plantain slices.
Cover with a layer of ground beef.

Add a layer of grated cheese.
Repeat the layers of banana, meat, and cheese.
Finish with a final layer of banana and plenty of cheese on top.
If you want a firmer lasagna, pour the beaten eggs over the last layer before adding the final cheese.

4. Cook without an oven
Cover the skillet and cook over low heat for approximately 12 to 18 minutes, or until the cheese is completely melted and the lasagna is firm.
Keep the heat very low to prevent the base from burning.

5. Serve
Turn off the heat and let it rest for 5 minutes before cutting.
Serve in generous pieces, enjoying the layers of plantain, ground meat, and melted cheese.

Result
A different, creamy, and very tasty lasagna, made with ripe plantain, well-seasoned ground meat, and plenty of melted cheese. An irresistible combination of sweet and savory flavors, prepared directly in the skillet, without needing an oven.

I'll show you how to prepare a delicious homemade garlic cream, easy, quick and very tasty.

A technique widely used in professional kitchens.

Ingredients
• 3 large cloves of garlic
• 200 ml of vegetable oil
• 100 ml of very cold whole milk
• ½ teaspoon of salt
• Juice of ½ lemon
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of diced red bell pepper (optional)
Preparation method
In a blender, add the cold milk, the peeled and chopped garlic cloves, the salt and the lemon juice.

Blend for a few seconds at medium speed, just until the ingredients are well incorporated.

Emulsification
With the blender running, slowly add the oil in a thin, continuous stream.

The mixture will begin to thicken and gain a creamy texture, similar to mayonnaise.

When it reaches the desired consistency, turn off the appliance and add the parsley and bell pepper.

Gently mix with a spoon until the ingredients are distributed. Place in a clean glass container, store in the refrigerator, and consume preferably within 5 to 7 days.