Pastelon de Platano Maduro (ripe plantain lasagna)

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4 Yellow Plantain, ripe

3 Eggs

1 1/2 lbs Ground Beef

1 can Tomato Sauce

3 tbsps Sofrito

1 packet Sazon with Achiote

2 cups Vegetable Oil

1/2 cup Pimiento, diced

2 cups Cheese, shredded

 Adobo Seasoning, to taste

1. Start by cooking together the sofrito, 1/3 cup of cooking oil, tomato sauce, sazon and the diced pimientos. When the sofrito is bubbling, add the ground beef and adobo. Cook for 15-20 mins.

2. Heat the rest of the cooking oil in a frying pan. Peal the plantains and slice length-wise. When the oil is hot, add the plantains. It takes 1-2 mins for the plantains to be ready.

3. Spray an 8x10 mold with no-stick baking spray. Beat 3 eggs and add to the mold. Assemble the pastelon by making a first layer of plantains until the bottom of the mold is covered. Add the cooked beef on top of the layer of plantains. Put the rest of the plantains on top of the beef. Add the shredded cheese on top of the plantains.

4. Pre-heat oven at 350 F. Cover the pastelon with aluminum foil and cook for 15 mins.