Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País

Name: Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: about 2 lb large ripe plantains; 2 tbsp vegetable oil; 1.5 lb boneless chicken breast or thigh; 1/2 cup Puerto Rican sofrito; 1 cup yellow onion; 4 cloves garlic; 1 cup red bell pepper; 1 cup tomato sauce; 3/4 cup chicken broth; 1/4 cup green olives; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 tsp salt; 4 cups fresh spinach; 2 tbsp butter; 2 tbsp all-purpose flour; 1 1/2 cups whole milk; 1/4 tsp nutmeg; 6 oz cream cheese; 7 oz Puerto Rican semi-hard cheese, shredded; 4 oz shredded mozzarella cheese; 2 tbsp culantro leaves; 1 tbsp olive oil

An original Puerto Rican-style lasagna where ripe sweet plantains replace pasta, layered with sofrito-braised chicken, sautéed spinach, and a creamy cheese mixture. Baked until golden, it brings together classic island flavors in a comforting, distinctive dish.

30 minPrep

45 minCook

75 minTotal

6Servings

High Protein

Ingredients

Adjust servings

4 approx. 900 g large ripe plantains (1/3 inch)
30 ml vegetable oil (for frying or dorar the amarillos)
680 g boneless chicken breast or thigh (cut diced small)
120 ml Puerto Rican sofrito (casero or comprado)
150 g yellow onion (chopped en cubitos)
12 g garlic (chopped)
120 g red bell pepper (chopped en cubitos)
240 ml tomato sauce (without sugar added, if possible)
180 ml chicken broth (for cocinar the relleno)
45 g green olives (slices)
2 g dried oregano
1 g ground cumin
1 g black pepper
6 g salt (or to taste, divided)
120 g fresh spinach (lavada)
28 g butter
16 g all-purpose flour
360 ml whole milk (at room temperature)
0.5 g nutmeg
170 g cream cheese (ablandado)
200 g Puerto Rican semi-hard cheese, shredded (divided)
120 g shredded mozzarella cheese (for gratinar)
8 g culantro leaves (chopped finely)
15 ml olive oil (for saltear the espinaca)

Nutrition facts

per serving

510 kcal

Calories

31 g

Protein

34 g

Carbs

28 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish about 23 x 33 cm / 9 x 13 inches.
2
2. Heat the vegetable oil in a large skillet over medium heat. Brown the plantain slices in batches for 1 to 2 minutes per side, just until flexible and lightly golden. Transfer to a paper towel-lined plate.
3
3. In the same skillet, cook the chicken with half of the salt and the black pepper for 4 to 5 minutes, stirring, until it loses its pink color.
4
4. Add the onion, red bell pepper, and garlic to the chicken. Cook for 3 minutes. Stir in the sofrito, oregano, and cumin, and cook 2 more minutes to build flavor.
5
5. Add the tomato sauce, chicken broth, and green olives. Simmer over medium-low heat for 10 to 12 minutes, until the chicken is fully cooked and the mixture is saucy but thick. Turn off the heat and stir in the chopped culantro.
6
6. In another skillet, heat the olive oil over medium heat. Add the fresh spinach with a pinch of salt and sauté for 2 minutes, just until wilted. Set aside.
7
7. For the creamy sauce, melt the butter in a saucepan over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk to prevent lumps. Add the nutmeg and cook for 3 to 4 minutes until slightly thickened.
8
8. Lower the heat and stir in the cream cheese and 120 g / 4 oz of the shredded queso del país until smooth and creamy. Adjust with the remaining salt to taste.
9
9. Assemble the lasagna in the baking dish: spread a thin layer of creamy sauce, then a layer of sweet plantain slices, some of the sofrito chicken, some of the spinach, and more creamy sauce. Repeat the layers until all ingredients are used, finishing with plantains and creamy sauce on top.
10
10. Top with the mozzarella and the remaining shredded queso del país.
11
11. Bake uncovered at 190 °C / 375 °F for 25 minutes, or until the cheese is bubbly and golden. For more color, broil for 2 to 3 additional minutes, watching closely.
12
12. Let the lasagna rest for 10 minutes before slicing and serving so the layers can set properly.

Chef tips

Use very ripe plantains with deep yellow peels and black spots for the best sweetness and softer texture. For cleaner slices, let it cool for 15 minutes before cutting.

Substitutions

You can substitute the chicken with ground turkey or sautéed mushrooms. Queso del país can be replaced with mild cheddar or Monterey Jack. If you do not have culantro, use cilantro, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon