Dominican Caribbean Yuca Lasagna with Oregano Beef, Eggplant and Coconut Bechamel

Instructions

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   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches) with a little of the vegetable oil.

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   2. Place the yuca in a large pot with enough water and add half of the salt. Cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove any tough center fibers, and mash the yuca with the butter and warm milk until thick and spreadable. Set aside.

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   3. While the yuca cooks, heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the red onion, sweet pepper, and garlic; sauté for 3 to 4 minutes until softened.

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   4. Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up well. Stir in the tomato paste, crushed tomato, dried oregano, ground cumin, black pepper, white vinegar, and some of the remaining salt. Cook for 8 to 10 minutes, until the filling is juicy but thick. Adjust salt and set aside.

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   5. In another skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Brown the eggplant slices for 2 to 3 minutes per side until tender and lightly caramelized. Transfer to a plate.

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   6. For the coconut bechamel, place the coconut milk in a saucepan over medium heat. Add the all-purpose flour little by little, whisking constantly to prevent lumps. Add the nutmeg and the rest of the salt. Cook for 4 to 6 minutes, stirring, until the sauce is creamy enough to coat a spoon.

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   7. Assemble the lasagna in the baking dish: spread a thin layer of coconut bechamel on the bottom. Then add half of the mashed yuca, pressing it with a damp spatula into an even layer.

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   8. Spread half of the oregano beef over the yuca, then half of the eggplant slices, one-third of the mozzarella, and a little of the frying cheese. Drizzle with a bit more bechamel.

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   9. Repeat with the remaining mashed yuca, beef, eggplant, and another portion of bechamel. Finish with the remaining mozzarella, the frying cheese, and the rest of the bechamel on top.

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    10. Bake the lasagna for 25 minutes at 375 °F / 190 °C. Then switch to the top broiler and broil for 2 to 4 minutes, watching closely, until the top is golden and bubbling.

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    11. Let rest for 10 minutes before slicing. Finish with the chopped fresh cilantro and serve hot.