Dinner

Latin Lasagne is for Dinner.

Latin Lasagne takes 10 minutes to prepare.

Latin Lasagne takes 60 minutes to cook.

Latin Lasagne makes 6 servings.

The ingredients for Latin Lasagne are:

6 servings Ingredients
1/4 cup canola oil
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1/3 cup whole wheat flour
1 tablespoon ground cumin
1 3/4 cups low-sodium vegetable broth
1 cup non fat or non-dairy milk
2 cups shredded pepper-jack cheese, divided
6 ounces Soyrizo, casings removed
1 pound reconstituted TVP
2 tablespoons Worcestershire 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

Here is how you make Latin Lasagne:

Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside. Heat the oil 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 soyrizo. Cook and stir about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the tvp and continue to cook until both heated through . 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. Number of Servings: 6Recipe submitted by SparkPeople user MARCYPANTZ.

The nutritional information for Latin Lasagne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 405.3

• Total Fat: 18.9 g
• Cholesterol: 26.7 mg
• Sodium: 723.9 mg
• Total Carbs: 39.2 g
• Dietary Fiber: 5.9 g
• Protein: 20.6 g

The dietary needs meet for Latin Lasagne is Vegetarian