TOTAL TIME: 1 hr 35 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 6 ounces raw Mexican chorizo, casings removed
  • 1 pound ground turkey
  • 2 tablespoons Worcestershirek sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 4 to 6 ripe black-skinned plantains, peeled, halved horizontally and thinly sliced lengthwise
  • Paprika, to taste
  • Chopped fresh cilantro leaves, for serving
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Directions

Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside.

Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes; season with salt and pepper. Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour. Gradually add the broth, stirring to prevent lumps. Once all of the broth is added, stir in the milk. Continue to stir constantly until the sauce thickens, about 8 to 10 minutes.

Add half of the grated cheese and stir the sauce until the cheese has melted. Turn off the heat and transfer the sauce to a bowl. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.

Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the turkey and continue to cook until both meats are browned 8 to 10 minutes. Drain out excess oil from the pan, if needed. Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper.

Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don't overlap. Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains. Top with half of the cheese sauce, spreading evenly with a spatula. Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce. Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top. Bake until the sauce is bubbly, about 45 to 60 minutes. Let cool for 10 minutes before cutting and serving.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on March 05, 2012

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    I love it, delicious and best a day after.

    people found this review Helpful.
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  • on November 19, 2011

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    I have to admit I made this recipe a year ago, back then I was able to see Ingrid making this recipe. This was before you could go on cooking channel and rate the recipe. Since then I have made it three times. I have even given the recipe to co-workers, and yes they enjoyed the recipe as much as my family did. I am very impressed and I will continue to make this recipe for years to come. Thank you Ingrid :

    people found this review Helpful.
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  • on October 21, 2011

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    Absolutely Awesome......Lasagna is good in any cuisine, can never be bad!

    people found this review Helpful.
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